Tuesday, September 27, 2016

Pineapple Cheese Braid

2 pkg active dry yeast
1 cup warm water
½ cup butter
5 tablespoons sugar
2 eggs
1/4 teaspoon salt
4-1/4 - 4-1/2 cups flour

Pineapple Filling
1 (8oz) can crushed pineapple, undrained
½ cup sugar
3 tablespoons cornstarch

Cream Cheese Filling
16 oz cream cheese
½ cup sugar
1 tablespoon lemon juice
½ teaspoon vanilla

1 cup xxx sugar
2-3 tablespoon milk

In a mixing bowl, dissolve yeast in water.
Allow to sit for 5 minutes.
Add butter, sugar, eggs, salt, and 2 cups flour. Beat on low speed for 3 minutes.
Add remaining flour to form soft dough.
Turnout onto a floured surface, knead until smooth and elastic (6-8) minutes.
Allow dough to rise until double. (About 45 minutes)
While dough is rising combine the pineapple filling ingredients in a saucepan.
Cook & stir until thickened. Cool.
Divide the cream cheese filling in half. Set aside.
Roll out the dough in a 9 x 15 rectangular shape. (Making sure the surface is lightly floured)
Place on a greased baking pan.
Spread the cream cheese filling lengthwise down center third of each rectangle.
Top with the pineapple filling.
Cut the dough lengthwise into 3 equal sections. Braid.
Seal any open ends.
Cover and allow dough to rise for 20 minutes. Preheat oven to 350°
Bake for 20-30 minutes or until golden brown.
Combine all the icing ingredients while bread is cooling.
Drizzle icing over the bread.

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