CREAM CHEESE BRAIDS
This is a delectable danish style bread, very light and tender. The recipe seems more complicated than it really is, and makes four loaves, so there's plenty to share. Prep time does not include overnight or second rising time. One of Southern Living's best recipes.
Provided by Claire de Luna
Categories Yeast Breads
Time 50m
Yield 4 loaves
Number Of Ingredients 16
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
This is a recipe my mother-in-law and I used to make for Christmas. It was her recipe and hopefully I have deciphered everything correctly from her recipe card. The dough has to refrigerate overnight (not included in preparation time). This recipes may seem complicated but it is really not that difficult. It makes a lovely dessert or breakfast for special occasions or holidays. The braids can be frozen for a couple months. This recipe makes a lot so you can share with others.
Provided by CookingONTheSide
Categories < 4 Hours
Time 1h25m
Yield 6 braided loaves
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1658.1, Fat 98.2, SaturatedFat 59.8, Cholesterol 497.6, Sodium 1123, Carbohydrate 161.9, Fiber 3.3, Sugar 74.9, Protein 29.7
CREAM-CHEESE BROWNIES
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 16 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.
- Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix).
- Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
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