Let me just start by saying that this bread is absolutely SINFUL!
Now let me introduce my guest… my mom!
I know I’ve been talking about her a lot lately but she’s only in town until Wednesday and she’s doing some amazing things that I just have to blog about.
She’s not really guest posting though. I’m writing the post, she’s making the sinful bread. Does that count as a guest post?
Anyway, I’ve been hearing about this bread for weeks now but never inquired about the recipe because when I asked if it was a yeast bread, she said yes. Yeast and I are NOT friends! I don’t know why. I like yeast but yeast hates me. However, after watching my mom make this and learning that it doesn’t have to rise, I’m beginning to think that I could possibly have a successful run with this one. We’ll see.
And now let’s make this delightful bread, shall we?
The first thing you’ll need to do is start the dough. You’ll need to melt the sour cream, sugar, butter and salt in a saucepan. Once it’s melted, set it aside to cool.
In a small bowl, mix a bit a sugar and yeast into some warm water.
Allow it to bubble.
Mix eggs, cooled sour cream mixture, and yeast mixture in a large bowl.
Mix flour in one cup at a time.
When it gets too tough to mix with a mixer, use your hands. {It’s kind of fun, no?}
You want a soft dough, not a tough dough.
Divide dough into four equal parts and roll into ovals.
Now make the filling while the dough rests. OH, I’m so excited about the filling! Jumping for joy over here…
Mix cream cheese, sugar, egg, salt and vanilla until smooth and fluffy.
Roll a piece of dough into a thin rectangle shape. You can cut off any jagged edges.
Score it about 3 or 4 inches in on each long side of the rectangle to make it easier to cut evenly for the braid.
Make cuts from scored edge to the outside… about 7-10 cuts on each side.
Place 1/4 of the cream cheese filling into the center of the dough.
Top with jam or fresh fruit. {Fresh raspberries were AMAZING!!}
Now crisscross the dough back and forth, pressing the dough lightly into the other side so it will stay, until you get to the end.
Fold the ends under. If the ends are too long, you can cut a bit off.
Place on a greased baking sheet and bake at 350* for about 15 minutes.
And this is how it looks.
Look at the ooey gooey goodness!! Mmmmm….
This is definitely a MUST try! If only I could get yeast to like me a bit more.
Raspberry Cream Cheese Bread
Dough:
8 oz. sour cream
1/2 c. sugar
1/2 c. butter
1 tsp. salt
Melt all ingredients in a saucepan. Once melted, set aside to cool.
2 pkgs. or 2 T. yeast
1 tsp. sugar
1/2 c. warm water
Mix together and let bubble.
2 eggs
Lightly whisk eggs in large mixing bowl and add sour cream mixture and yeast mixture.
Add 4 cups of flour, one cup at a time until you have a soft, but not sticky, dough. You may need slightly more flour. You might also need to mix the last bit in by hand.
Divide dough into 4 equal parts and roll into ovals.
Make filling.
Once filling is made, roll each piece of dough into a long rectangle, score about 3 inches in on both long sides with a knife. Cut about 7-10 slits for braid from the scored edge to the outside. Spoon 1/4 of the filling evenly into the middle and top with jam flavor of your choice or fresh fruit of your choice. Crisscross the dough across the top of the filling in a braid pattern. Fold ends under.
Place on greased baking sheet. Bake at 350* for for 15-20 minutes or until golden.
Filling:
2 – 8 oz. pkgs of cream cheese, softened
3/4 c. sugar
1 egg
1/8 tsp. salt
2 tsp. vanilla
Beat ingredients with mixer until smooth and fluffy.
Well, what do you think? It truly is heavenly sinful. Oxymoron, I know but it’s so true!
