Egg Braid

These rich yeast loaves have a surprise inside. Each strip of dough is stuffed with a sweet cream cheese filling before being braided together.

Egg Braid
Servings: 24 Yield: 2 loaves (12 servings each) Prep 30 mins Rise 1 hr 45 mins to 2 hrs Bake 375°F 30 mins

Ingredients

Dough:
  • 2 cups bread flour
  • 3 cups all-purpose flour
  • 1 envelope active dry yeast
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1/4 cup unsalted butter, cut up
  • 1 cup water
  • 3 large eggs, slightly beaten
Filling:
  • 6 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ground nutmeg
Glaze:
  • 1 egg, lightly beaten

Make It

Dough:

1. In large bowl, mix 1 cup bread flour, 1 cup all-purpose flour, yeast, sugar and salt.

2. In saucepan, melt butter in water. Let cool to 120 degrees F to 130 degrees F on instant-read thermometer. Add to flour; beat with spoon until combined. Stir in eggs. Stir in remaining bread flour, then all-purpose flour, 1 cup at a time.

3. Knead dough on floured surface until smooth, 5 to 10 minutes, adding flour if needed. Place in greased bowl; turn to coat. Cover with towel. Let rise in warm place until doubled, 1 hour.

Filling:

4. In small bowl, beat cream cheese, sugar, flour, egg, vanilla and nutmeg until smooth. Set aside.

5. Punch down dough; let rest 5 minutes.

6. Divide dough in half. Cover one half. Divide remaining half into thirds. Roll out a third into 15 x 5-inch rectangle. Spread with 3 tablespoons filling. Roll up from long side. Repeat with remaining 2 pieces.

7. Lightly coat 2 baking sheets with cooking spray. Braid 3 ropes. Tuck ends under. Place on baking sheet. Cover loosely with plastic.

8. Repeat with other half of dough for second loaf. Cover; let rise until doubled, about 45 minutes.

9. Heat oven to 375 degrees F. Uncover loaves. Brush with egg glaze.

10. Bake in 375 degrees F oven for 30 minutes or until loaves sound hollow when tapped. Transfer to rack; cool.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 168, Fat, total (g): 6, chol. (mg): 57, sat. fat (g): 3, carb. (g): 24, fiber (g): 1, pro. (g): 5, sodium (mg): 180, Percent Daily Values are based on a 2,000 calorie diet.