Strawberry Cream Cheese Bread

 

Strawberry Cream Cheese Bread

 

 

 

 

 

 

 

 

 

 

 

This is such a pretty bread to serve anytime, but especially during the holidays. It looks like you did a lot of work to make it but it’s really quite simple when you use a loaf of frozen dough.  Just a few steps and you’re all done!  Fill it with your favorite filling….I've made it with blueberry, raspberries, peaches and even savory fillings as well.  So pretty and incredibly delicious….and the bonus?  Your home smells like fresh baked bread and strawberries.  YUM.

 Strawberry Cream Cheese Braid

1 Loaf Rhodes frozen bread dough, thawed to room temperature

2 cups fresh strawberries, chopped

1/3 cup sugar

3 tablespoons water

2 tablespoons corn starch

8 ounces cream cheese, room temperature

1/3 cup sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

 1 cup powdered sugar

3-4 tablespoons heavy cream

½ teaspoon vanilla extract

Preheat oven to 375 degrees and spray a baking sheet with non stick spray or line baking sheets with parchment paper. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Spray counter lightly with cooking spray. Roll loaf into a 15 x 15 inch square. Cover with plastic wrap and let rest 10-15 minutes. In the meantime, make your cream cheese filling.

 Cream Cheese Filling

 In a medium bowl, beat cream cheese until smooth, about 2 minutes. Add sugar, lemon juice and vanilla, beat for another minute or two.  Set aside.

 Strawberry Filling

 In a small bowl mix corn starch and water together. In a medium saucepan, add strawberries and sugar. Heat over low heat until sugar has melted then add corn starch mixture. Stir until strawberry sauce has thickened then remove from heat and let cool.

 

 

 

 

 

 

 

 

 

 

Braid

Remove wrap from rolled out dough and spread cream cheese mixture in a 5 inch strip down center of dough. Top with strawberry filling. Make cuts 1 inch apart on sides of dough to within 1/2 inch of filling. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet lined with parchment paper. 

 

 

 

 

 

 

 

 

 

 

 

Brush egg wash over both pastries and bake for 25-30 minutes or until golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Icing

In a small bowl, mix powdered sugar, 3-4 tablespoon of heavy cream and vanilla together until smooth. Add more heavy cream if needed for desired consistency. Drizzle over entire braid.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Cut braid into 1-2 inch slices and enjoy.

 

 

 

 

 

 

 

 

 

 

 

NOTE:   If you can’t find the loaf of bread dough, you can use 12 Rhodes White Yeast Dinner Rolls dough thawed to room temperature. Combine the rolls and roll out to your rectangle.

 

 

 

 

 

 

 

 

 

 

 

 

 

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