Egg Braid

Egg Braid

Makes 24
Prep 30 m
Rise 105 - 120 m
Bake 30 m

Ingredients

Dough:

Filling:

Glaze:

Directions

Dough:

  1. 1 of 3 In large bowl, mix 1 cup bread flour, 1 cup all-purpose flour, yeast, sugar and salt.
  2. 2 of 3 In saucepan, melt butter in water. Let cool to 120 degrees F to 130 degrees 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.
  3. 3 of 3 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.

Filling:

  1. 1 of 7 In small bowl, beat cream cheese, sugar, flour, egg, vanilla and nutmeg until smooth. Set aside.
  2. 2 of 7 Punch down dough; let rest 5 minutes.
  3. 3 of 7 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.
  4. 4 of 7 Lightly coat 2 baking sheets with cooking spray. Braid 3 ropes. Tuck ends under. Place on baking sheet. Cover loosely with plastic.
  5. 5 of 7 Repeat with other half of dough for second loaf. Cover; let rise until doubled, about 45 minutes.
  6. 6 of 7 Heat oven to 375 degrees F. Uncover loaves. Brush with egg glaze.
  7. 7 of 7 Bake in 375 degrees F oven for 30 minutes or until loaves sound hollow when tapped. Transfer to rack; cool.
Nutrition Information for Egg Braid
Servings Per Recipe: 24
Per Serving: 5 g pro., 24 g carb., 168 kcal cal., 1 g fiber, 180 mg sodium, 57 mg chol., 3 g sat. fat, 6 g Fat, total
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Printed from FamilyCircle.com 09/26/2018