These rich yeast loaves have a surprise inside. Each strip of dough is stuffed with a sweet cream cheese filling before being braided together.








  • 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°F to 130°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°F. Uncover loaves. Brush with egg glaze.

  • Bake in 375°F oven for 30 minutes or until loaves sound hollow when tapped. Transfer to rack; cool.

Nutrition Facts

168 calories; 6 g total fat; 57 mg cholesterol; 180 mg sodium. 24 g carbohydrates; 5 g protein;