Egg Braid
Recipe from Family Circle

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

by 12  people

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Servings: 24
Yield: 2 loaves (12 servings each)
Prep Time: 30 mins
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    • 2   cups 
      bread flour
    • 3   cups 
      all-purpose flour
    • 1   
      envelope active dry yeast
    • 3   tablespoons 
    • 1 1/2  teaspoons 
    • 1/4  cup 
      unsalted butter, cut up
    • 1   cup 
    • 3   large 
      eggs, slightly beaten
    • 6   ounces 
      cream cheese, softened
    • 1/4  cup 
    • 1/4  cup 
      all-purpose flour
    • 1   large 
    • 1   teaspoon 
      vanilla extract
    • 1/4  teaspoon 
      ground ground nutmeg
    • 1   
      egg, lightly beaten

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

    In small bowl, beat cream cheese, sugar, flour, egg, vanilla and nutmeg until smooth. Set aside.
    Punch down dough; let rest 5 minutes.
    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.
    Lightly coat 2 baking sheets with cooking spray. Braid 3 ropes. Tuck ends under. Place on baking sheet. Cover loosely with plastic.
    Repeat with other half of dough for second loaf. Cover; let rise until doubled, about 45 minutes.
    Heat oven to 375 degrees F. Uncover loaves. Brush with egg glaze.
    Bake in 375 degrees F oven for 30 minutes or until loaves sound hollow when tapped. Transfer to rack; cool.
    Nutrition information
    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
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