Ingredients
Equipment
Method
- Prepare the Dough: In a large mixing bowl or stand mixer, dissolve yeast and sugar in warm water. It should feel warm to the touch, not hot. Add 2 cups of flour and mix until combined.
- Continue Mixing: Add salt, 4 cups of flour, and butter. Mix well until the dough starts to form. You want a smooth consistency that pulls away from the bowl.
- Incorporate Remaining Flour: Add the remaining flour gradually, mixing until the dough pulls away from the sides of the bowl, forming a ball.
- Make the Filling: In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy.
- Shape the Dough: Turn the dough out onto a floured surface and divide it into 4 equal portions. This helps manage the dough and makes the braiding easier.
- Roll Out the Portions: Take one portion and roll it into a tall rectangle, about a quarter inch thick. Spread one-fourth of the cream mixture down the center column, and then spoon a layer of raspberry jam on top.
- Cut the Strips: Using a pizza cutter or sharp knife, cut 1-inch horizontal strips along each side of the rectangle without cutting into the filling. You’ll create flaps that will fold over the filling.
- Braid the Dough: Starting at the top, alternate folding strips from each side across the center to create a braid. It should look beautiful and inviting.
- Repeat the Process: Continue with the remaining dough and filling, creating four braided loaves in total.
- Rise and Bake: Place each braided loaf on a greased or parchment-lined baking sheet. Cover and let rise until doubled in size. Brush with egg white and sprinkle with turbinado sugar if desired.
- Baking: Preheat your oven to 350 degrees. Bake for 25 to 35 minutes, or until golden brown. The smell should fill your kitchen, making it hard to resist!
- Cooling: Allow the bread to cool for 10 to 15 minutes before drizzling with the glaze. This cooling step is crucial to maintain the bread’s structure.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk or cream, vanilla extract, and a pinch of salt until smooth. Drizzle generously over the cooled bread and watch it gleam!
Notes
To ensure your baking experience is enjoyable and successful, here are some essential tips for making Raspberry Cream Cheese Braided Bread:
- Storage: Store any leftover bread wrapped in plastic wrap or in an airtight container at room temperature. It should stay fresh for two to three days.
- Freezing: You can freeze the braided bread. Wrap it tightly in plastic wrap and then in aluminum foil. It’ll keep well for up to three months. Thaw it overnight in the fridge before enjoying.
- Pairing: This bread pairs excellently with a cup of coffee or tea. Serve it as part of a brunch spread alongside fresh fruit and yogurt.
- Flavor Variations: Feel free to experiment with fillings. Cream cheese and mixed berries, chocolate and hazelnuts, or even lemon curd can be delightful alternatives.
- Check for Doneness: When baking, use an instant-read thermometer. The internal temperature should be around 190 degrees for perfectly baked bread.
- Don’t Rush the Rising: Patience is key. Allow the dough to rise properly; this enhances the texture and flavor of your bread.