Best 6 Cream Cheese Raisin Filled Braid Recipes

CREAM CHEESE BRAIDS

Steps:

• For BREAD: Heat sour cream over low heat.
• Stir in sugar, salt and butter; cool to lukewarm.
• Sprinkle yeast over warm water in large bowl until dissolved.
• Add sour cream mixture, eggs, flour, and mix well.
• Cover tightly and refrigerate overnight.
• For FILLING: Mix well.
• Divide dough from the day before into 4 equal parts.
• Roll each part on a floured surface to an 8x12 inch rectangle.
• Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
• Pinch edges together and fold ends under slightly.
• Place rolls seam side down on greased baking sheets.
• Slit each roll at 2-inch intervals to resemble braid.
• Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
• Bake at 375 degrees for 12 to 15 minutes.
• Spread with glaze while warm.

CREAM CHEESE BRAIDS

Steps:

• For the dough, dissolve the yeast in the water in a small bowl.
• In large mixing bowl, cream butter, sugar, salt and eggs until well combined.
• Add the yeast mixture to the bowl and mix well.
• Add half of the sour cream and 1/2 of the flour at a time to the mixer.
• Cover dough and refrigerate overnight.
• For the filling, combine all ingredients until smooth.
• Divide the dough into 6 even balls.
• Roll out each ball into about an 8x12 inch rectangle on lightly floured surface.
• Spread one-sixth of the filling among the six dough rectangles, down the center of the roll.
• Roll the rectangles jelly roll style beginning at the long side.
• Pinch edges together and fold ends under slightly.
• Place the rolls seam side down on greased baking sheets.
• I can fit two rolls on each cookie sheet.
• Slit each roll at 2-inch intervals to resemble braid.
• Cover and let rise for 1 hour in a warm area.
• The dough should double.
• Bake at 375 degrees for about 15 minutes.
• Meanwhile, prepare glaze by combing all ingredients.
• While warm, spread the braids with the glaze.

CREAM CHEESE RAISIN FILLED BRAID

Steps:

• Bread:.
• In a small bowl combine the yeast, 2 teaspoons sugar, and warm water (100-110 degrees Fahrenheit). Let it "proof" for about ten minutes to be sure the yeast is active and to give it a head start. If the yeast expand and rise, instead of just sitting at the bottom, the yeast is ready to use.
• Combine the 1/2 cup sugar, salt, 1 cup flour, and softened butter, in the mixer bowl, then add the yeast when it is ready.
• Mix on speed 2 with paddle mixer until well blended.
• Add the egg until well blended on speed 2.
• Add 1 cup of flour and mix on speed 2 for several minutes until well blended.
• When the mixture seems too thick for the paddle, switch to the dough hook (may be after the next addition of flour).
• Add another cup of flour and knead until combined.
• Add 1/2 cup of flour and mix until the dough is well combined and forms a ball around the dough hook.
• Shape the dough into a ball, place in a well greased bowl, and let rise in a warm place (80-85 deg.) until doubled, about one hour.
• Meanwhile, make the filling.
• Place about 1 cup cottage cheese in a blender and whirl on high speed until mostly pureed. Press the creamed cottage cheese through a fine strainer until you have 1/2 cup.
• In stand mixer, mix 1/2 cup creamed cottage cheese, softened cream cheese, confectioners sugar, lemon peel, and egg yolk until well blended. Add raisins and mix lightly. Refrigerate until ready to use.
• Back to the bread, after one hour of rising, punch down the dough and place on a lightly floured surface prepared for rolling. Let rest 15 minutes.
• Grease a large cookie sheet.
• Roll dough into a 15" by 12" rectangle with a lightly floured rolling pin, and then place the dough on the cookie sheet.
• Place the cookie sheet and dough in front of you so that it looks long (vertical) instead of wide. Spread the filling in a 4 inch strip down the middle of the length of the dough. Cut the dough on the sides of the filling into 1 inch strips horizontally, leaving about a 1/2 inch of uncut dough before you reach the filling.
• Pull the strips at an angle across the filling, alternating sides so that it looks braided, making sure each piece of dough is touching the other,and tucked in well, so that the strips stay in place as the dough rises. Pinch the last strip at the bottom to seal and also pinch together any parts that have filling oozing through.
• Cover the braid and place in a warm place (80-85 degrees Fahrenheit) until doubled, about 1 hour.
• Preheat the oven to 350 degrees. Beat the egg white in a cup and brush over the loaf. Bake 20 minutes or until golden. Cool completely on a rack. Enjoy!

SWEET BRAIDED LOAVES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes., Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.

CINNAMON RAISIN STUFFED FRENCH TOAST

Steps:

• In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches.
• In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.
• Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.

CREAM CHEESE PIE WITH GOLDEN RAISINS

Steps:

• Preheat oven to 350°F. Lightly butter 10-inch-diameter glass pie dish. Mix crumbs and melted butter in small bowl. Press crumb mixture evenly over bottom and up sides (but not onto rim) of prepared dish. Refrigerate while preparing filling.
• Blend cream cheese, 1/2 cup sugar and flour in processor until smooth. Add vanilla. Gradually pour in milk and process until smooth, occasionally scraping down sides of bowl. Add eggs; process until blended. Transfer batter to prepared crust. Mix remaining 2 tablespoons sugar with cinnamon in small bowl; sprinkle over filling. Carefully place raisins atop filling (some may sink).
• Bake pie until set in center, about 1 hour. Transfer to rack and cool 1 hour. Refrigerate uncovered until cold, about 2 hours; cover and chill overnight.