Raspberry & cream cheese stuffed sweet bread

This is the other bread I made a couple days ago. It is not quite as healthy as the whole wheat flax seed bread, but it is SOOOO good! David thinks it tastes like challah mixed with coffee cake. The recipe makes two braids/loaves.

The raspberry cream cheese braid comes from the King Arthur’s Flour website. I made the sweet dough by looking at and combining a number of different recipes I found via Google.



  • 3 1/2 cups flour (plus some extra)
  • 1 package of yeast
  • 1 1/4 cups milk
  • 1/4 cup sugar
  • 1/4 cup butter
  • 1 egg


  • 8-ounce package of cream cheese, softened
  • 2 tablespoons of butter
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 3 tablespoons of flour
  • 1/2 cup raspberry jam, mixed with 2 tablespoons flour


1) Mix together the 3 1/2 cups flour and the yeast.

2) Over the stove, heat the milk, sugar, and butter for the bread. Do not allow it to boil. Stir constantly until the butter is all melted.

3) Combine the liquid with the flour and yeast.

4) Add the egg. Using an egg mixer, beat the dough for a couple of minutes. *Warning: the dough will be extremely puffy and hard to control with the mixer. Make sure it doesn’t get up inside the mixer!

5) On a floured counter, knead the dough until it is smooth (5 or so minutes), then roll into a ball.

6) Brush a bowl with oil. Place the ball of dough inside and cover with a damp dish towel. Allow the dough to rise until doubled in size.

7) Get the air out of the dough and divide it in half. Roll each half into a 15×10″ (or so) rectangle. Cover two cookie sheets with wax paper. If you have cooking spray, I’d recommend lightly spraying the wax paper, though it’s not absolutely necessary. Place the dough onto the wax paper.

8) To make the filling for the bread, use an egg mixer to beat the cream cheese, butter, sugar, and vanilla together. Add the flour, then the egg.

9) Spread half of the jam (don’t forget to mix it with the flour) onto each sheet of bread. You should spread it in a 3″ or so wide strip, lengthwise down the middle of the dough. Leave a 1-2″ border at the top and bottom.

10) On top of the jam, spread half of the cream cheese filling onto each of the doughs.

11) For this next part, I recommend lifting the parchment paper (with the dough rectangle) off of the cookie sheet and putting it on the counter or a cutting board. Cut 2″ long strips every 1″ down the length of both sides of the dough.

12) Starting at the top, fold the strips into the center of the dough, alternating sides. At the top, you’ll also need to fold the dough down so the filling doesn’t come out. Do this to both loaves of bread.

13) Cover the braids with a damp dish towel and allow to rise for 30 or so minutes, until they are puffy. When 30 minutes is up, you’ll want your oven preheated to 350 F.

14) Bake for approximately 35 minutes, until they are golden brown. Remove and allow to cool for at least 15 minutes.

I really recommend eating this warm!!

1 Response to “Raspberry & cream cheese stuffed sweet bread”

  1. Mom Says:

    I can testify that this is delicious - we have finished what you gave us.