Creamcheesebraids Recipes

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread and Light crust settings.

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.

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!

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.

Steps:

• Mix 1 1/2 cups flour, salt, sugar and yeast in a large bowl.
• Combine yogurt, 1/2 cup water and butter in a saucepan; heat over low heat until warm.
• Gradually add to dry ingredients and beat for two minutes at medium speed, scraping bowl occasionally.
• Reserve 1 tablespoon beaten egg for topping; add remaining eggs, 1 cup flour and 1 1/2 cups cheese.
• Beat on high for two minutes.
• Stir in enough additional flour to make a stiff dough.
• Turn out on lightly floured board and knead until smooth and elastic, about ten minutes.
• Put in a greased bowl, turning to grease top of dough; cover and let rise in a warm place until doubled (about an hour).
• Punch down; divide dough in half.
• Divide each half into three pieces and shape each piece into a 12" rope.
• Braid the three ropes together and pinch ends together to seal; repeat with the second loaf.
• Place loaves into a greased 9 x 5" loaf pan, cover and let rise until doubled.
• Combine reserved egg and milk; brush over loaves.
• Sprinkle with remaining cheese.
• Bake in a preheated 375F oven 30 minutes or until done.
• Remove from pans and cool on racks.

Steps:

• To prepare dough, combine the first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl, let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.
• To prepare filling; combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
• Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12x8 inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2 inch border. Starting at a long side, carefully roll up each portion "jellyroll fashion"; pinch seam and ends to seal.
• Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch deep) "X"s in top of each loaf with scissors. Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until doubled in size.
• Preheat oven to 375 degrees. Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375 degrees for 15 minutes or until lightly browned Repeat procedure for remaining loaves. Cool loaves slightly.
• To prepare glaze, combine powdered sugar , milk and 1tsp. vanilla extract, stirring with a whisk. Drizzle warm loaves with glaze.