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Ingredients
| active dry yeast: 2 1/4 Tbl |
| water: 1/2 cup (warm) |
| salted butter: 1/4 cup (soft) |
| granulated sugar: 2 1/2 Tbl |
| eggs: 1 |
| salt: 1/8 tsp |
| all-purpose flour (unsifted): 2 1/3 cups |
| raspberry pie filling: 1 1/2 cups |
| cream cheese: 1 8oz package (softened) |
| granulated sugar: 1/4 cup |
| lemon juice: 1/2 Tbl |
| vanilla extract: 1/4 tsp |
| powdered sugar (unsifted): 1/2 cup (optional) |
| 2% milk: 1 1/2 Tbl (optional) |
Raspberry Cream Cheese Bread
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- In mixing bow, dissolve yeast in warm water.
- Let stand for 5 minutes.
- Add butter, sugar, eggs, salt and 1 cup of flour.
- Mix well.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic.
- Place in greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled in size; 45 minutes.
- Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
- Set aside.
- On a floured surface, roll dough into a 15 x 9 inch rectangle.
- Place on a greased baking sheet.
- Spread cream cheese filling lengthwise down center third of dough.
- Spread the raspberry pie filling on top.
- On each long side, cut 1 inch wide strips, 3 inches into center.
- Starting at one end, fold alternating strips at an angle across filling; seal ends.
- Cover and let rise for 20 minutes.
- Bake at 350 for 25-30 minutes or until golden brown.
- Cool if desired.
- Combine icing ingredients and drizzle over braid.