My fight against scurvy (not really) and the wintertime blues (really) by baking fruity things continued today. This time I went for raspberries and made a Raspberry Cream Cheese Braid using the Blueberry Cream Cheese Braid formula on the site.
Very very good, as expected!
Looks fantastic Floyd. The cream cheese looks gooey-ier than expected, almost pourable. Did you do something different there than in the blueberry recipe?
Also, have you ever tried this as a straight dough? I see that it's quite an enriched dough, I guess I'm wondering how the sponge plays into it.
I'm inspired to give this one a shot.
I think I added a little bit more egg and milk to the cream cheese mixture. I also used the standmixer to mix it up, so it was indeed quite smooth and spreadable.
I'm not sure about the necessity of the sponge. I did the whole thing in one day today, starting the sponge around noon, and shaping around 3:30. It came out just as good as far as I can tell.
Arn't they great. Your original post of that recipe convinced me to buy the book. Just got it yesterday. Last week I did a cranberry, walnut version.
This week I did the Blueberry version. I increase the cheese and the fruit by a factor of two. This is today's bake.
Thanks for introducing them to me.
I forgot to to put parchment under one of mine until after I'd loaded it up, so that one got a bit messy, but it still tastes great!
I made a tool out of sheet metal , looks like a long pastry knife about 17" long. Works well as a transfer board or for scooping up loaves like these. Easy to make and really comes in handy.
Beautiful bake both Floyd and Faith. I have not eaten breakfast yet....wish I could have a piece of your cream cheese braid!
Hmmm.... Maybe it's not such a bad idea to have winter-blues if it becomes an incentive for baking such a charming bread. Looks really yummy, Floyd!
I love stuff like that , but it doesn't love me! However I can certainly palm it off on DH, and others so that it isn't sitting about calling my name. I do have a pile of raspberries in the freezer as well as blueberries and pitted cherries, they would be deicious baked up into a nice tasty gooey yummyness. Have you considered making small ones so they are already portioned? I think they would be lovely, not as much impact as the large one, being sliced and presented but hey, great for those people who have to take lunches.
Once of my favorite recipes from TFL . Sometimes we really go healthy and Lo-Cal by making it with puff paste :-)
I first made this braid a couple of weeks ago, filling it with cream cheese, dates, and toasted almonds and it was delicious - a welcome addition to a gathering I had . I have a dinner invite tonight, and have had the taste of that braid wondering around in my mind, so I made a cheater braid - used a can of cherry pie filling. Looks good enough to eat!
Looks yummy! Can't see the can from my house. :-)
After seeing these wonderful fruity Cream Cheese Braids, I feel an acute bout of scurvy waiting to attack me.
Time to use my frozen rhubarb or Italian plums!