Cream Cheese Braids
Delight your senses with these irresistible Cream Cheese Braids, a showstopping pastry perfect for breakfast, brunch, or dessert. This recipe combines a pillowy, homemade yeast dough with a luscious cream cheese filling lightly sweetened with powdered sugar and infused with vanilla. The magic lies in the artistry of the braided design—strips of dough are elegantly folded over the creamy center, creating a stunning centerpiece for any table. Brushed with a golden egg wash and finished with a glistening coat of melted butter, these braids bake to a perfectly tender, flaky crust. Whether enjoyed warm or at room temperature, each slice is a sweet, buttery indulgence that pairs beautifully with a cup of coffee or tea. Easy to make yet decadent enough to impress, these Cream Cheese Braids are a must-try for any pastry enthusiast!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Whole milk
- 6 tablespoons Unsalted butter (for dough)
- 2 pieces Large eggs
- 8 ounces Cream cheese
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (for brushing)
- 1 piece Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast.
In a small saucepan, heat milk and unsalted butter (for dough) over low heat until warm but not hot. The butter should be melted.
Add the warm milk mixture to the dry ingredients, then mix in the eggs. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the cream cheese filling. In a medium bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Once the dough has doubled, punch it down and divide it into two equal portions.
Roll out one portion into a rectangular shape, about 10x14 inches. Place it on parchment paper for easy handling.
Spread half of the cream cheese mixture down the center of the rectangle, leaving about 3 inches of dough on each side.
Using a sharp knife or kitchen scissors, cut horizontal strips about 1 inch wide along each side of the filling.
Starting at one end, fold the strips over the filling, alternating sides to create a braided effect. Repeat with the second portion of dough and remaining filling.
Transfer the braided loaves to a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise again for 30 minutes.
Preheat the oven to 375°F (190°C).
Prepare the egg wash by whisking the egg and water together. Brush the loaves with the egg wash, then bake for 22-25 minutes or until golden brown.
Remove the cream cheese braids from the oven and brush them with melted unsalted butter (for brushing) while still warm to give a glossy finish.
Let the braids cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
4363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.1 g | 254% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 3390 mg | 147% | |
| Total Carbohydrate | 556.2 g | 202% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 181.2 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 700 mg | 54% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
