Cream Cheese Raspberry Breakfast Braid

If you have ever had a kid show up at your door selling something for a fundraiser, you may have come across someone selling "Breakfast Braids". That is where I first discovered these. I will say the ones I purchased were quite a bit smaller than what this recipe will yield. Normally, you can get 4 braids out of this batch, but I was in a hurry so I only made 3.

Please don't be intimidated and think that you can't make a pastry like this, you can. It is so easy, you will be surprised.

Ingredients

Pastry:

1 c. cold butter (2 sticks)

5 c. all-purpose flour

1 tsp. salt

1 pkg. active yeast (scant Tbsp.)

1 c. warm water

3 large eggs (beaten)

½ c. sugar

Filling:

1 (8 oz.) pkg. cream cheese (softened)

1 c. powdered sugar

1 teaspoon vanilla extract

1/2 pint of raspberry Jam

Egg Wash:

1 egg, beaten

splash of milk

Optional Glaze:

1 c. powdered sugar

1 - 2 Tbsp. milk

1 Tbsp. melted butter

1 tsp. vanilla

Instructions

Pastry:

Add the flour and salt to a large mixing bowl. Cut the butter into slices and add to the flour. Mix until crumbly with mixer, food processor, or pastry blender.

In a separate bowl, mix the warm water and yeast. Set it aside for a few minutes until frothy.

Add the yeast mixture, eggs, and sugar to the flour mixture and gently mix until combined. (Mix by hand or with the paddle attachment.) The batter will be sticky.

**Place into a greased bowl. Cover tightly and refrigerate for at least 5 - 6 hours or overnight.

Remove the dough from the refrigerator and allow it to come back to almost room temperature again.

The dough will be sticky, and I recommend greasing your hands with butter before handling. Divide the dough into 4 equal parts, and on a floured surface, roll each part into a 12x9" rectangle.

I put the dough on a floured surface to roll out

I rolled the dough up to move to a piece of parchment paper and then to a baking sheet

Divide the cream cheese filling into 4 parts and spread it in a 3" wide strip over the center of each braid. Then spread about a ½ c. of fruit filling over the top of the cream cheese.

Filling:

• Beat cream cheese until smooth, add powdered sugar, and mix until creamy.

  1 (8 oz.) pkg. cream cheese (softened), 1 c. powdered sugar, 1 teaspoon of vanilla extract

With kitchen shears or a pizza cutter, cut the sides toward the center in strips approximately 3" long and 1" wide. Then fold both ends up over the filling tucking the strips along the sides. Continue to fold the strips over the filling, alternating from side to side creating a crisscross pattern.

Carefully place them onto greased or parchment-lined cookie sheets, leaving at least an inch of space between the rolls. (If preferred, you can lay the sheets of dough onto parchment paper before spreading the filling and cutting strips to easily transport them onto the baking trays.)

Cover lightly with a dish towel and set aside to rise for about 30 -40 minutes.

Preheat the oven to 350°.

Just before baking, brush the tops with egg wash to give them a lovely browned finish. Bake for 20 - 25 minutes or until lightly browned.

I sprinkled sugar over the egg wash before baking

Cool slightly. Then drizzle the glaze over the top.

Pastries are always the best when fresh. Store in an airtight container, at room temperature, for a day or two. Refrigerate for longer storage, and reheat them for a few seconds in the microwave.

These braids can also be frozen to keep them fresh for later. Thaw and enjoy!

Optional Glaze:

• Mix ingredients until smooth. Add more or less milk to get the consistency you want. (Wait to mix this until you're ready to drizzle it since it will thicken as it sits.)

  1 c. powdered sugar,1 - 2 Tbsp. milk,1 Tbsp. melted butter,1 tsp. vanilla

Notes:

**If you are in a hurry, you can skip refrigeration, but you will need to put the dough on a floured surface as it will be very sticky. Use enough flour in order to roll out the dough.

I opt to sprinkle sugar over top of the egg wash before baking instead of using the glaze.