Thursday, June 2, 2016

Pineapple Cream Cheese Braids!

Well, it's been a while since I've posted something sweet, so I
thought I'd better give that some attention! I haven't baked something "new" and sweet for a while, so I thought I'd take a peek through my family archives of favorite bread recipes and see what there could possibly be that I haven't already posted. Unbelievably,  I came across this recipe almost immediately! This is one of my hubby's absolute favorites, so I was surprised that I hadn't already posted it! Here's just a little tasty personal history on this bread: 

Dave has been in car sales on and off throughout our married life. Any sales team he was on LOVED him - mostly because of who he is and partly because he has a wife who sends baked goods to his friends regularly! One fellow at the last dealership Dave worked at was a particularly good friend. He was funny, tough-as-nails and no-nonsense. Other sales staff members had a difficult time with him, but somehow Dave made inroads into his heart. Dave hasn't been at the dealership for a few years now, but he still occasionally makes a trip there to visit his friend......and of course, he has one of these coffee cakes in hand for his old pal! Though its one of Dave's favorites, he doesn't mind sharing.....because he knows there's a second one at home! 

Though the process looks long, don't let it put you off. It really isn't bad, and since it makes two, it's well worth your time! As always, you can make it up through the formation of the braids, cover them with saran and pop them in the frig overnight. Bake in the am, and you have a WONDERFUL morning treat!! 

Pineapple Cream Cheese Braid
(Makes 2)

2 pkgs./Tbsp. Red Star Platinum Yeast
1 Cup warm water
½ Cup butter, softened
5 Tbsp. sugar
2 eggs
½ tsp. salt
4 ¼- 4 ½ Cups unbleached, all-purpose flour

Pineapple Filling:
1 can (8 oz.) crushed pineapple, NOT drained
½ Cup sugar
3 Tbsp. cornstarch

Cream Cheese Filling:
2 pkgs. (8 oz. each) cream cheese, softened
1/3 Cup sugar
1 Tbsp. lemon juice
½ tsp. vanilla

1 Cup powdered sugar
2-3 Tbsp. milk

For dough: Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

While dough is rising, prepare fillings:
Pineapple: Combine pineapple filling ingredients in a saucepan. Bring to a boil, then reduce the heat. Cook, stirring until thickened. Let cool.

Cream cheese: Combine ingredients and mix well.

When dough is risen, divide dough in half. Roll each piece into a 15x9” rectangle. Place on a lightly greased baking sheet. Spread ½ of the cream cheese filling down the center third, lengthwise,  of each rectangle. Spread ½ of the pineapple filling on top of the cream cheese fillings. On the long sides, cut 1” wide strips approximately 3” into the center. Starting at an end, fold the strips alternately at an angle over the filling. Seal the ends by pinching and tucking under. Cover with a light tea towel and let rise for 20-30 minutes. Remove tea towel and bake at 375 for 20-30, until golden. Remove to a rack to cool. If desired, combine icing ingredients and drizzle over each braid. Enjoy!! 

Adapted from a Taste of Home recipe 
See other beautiful breads at 


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