8ozwhite chocolate spread ( available at The Peppermill)
½cupconfectioners' sugar
whole fruit blueberry filling ( available at The Peppermill)
1egg, lightly beaten for egg wash
For the Dough:
1
In the bowl of a mixer, combine 1½ cups flour, sugar, salt and yeast.
2
In a medium saucepan, heat milk, water, butter and vanilla over medium heat until butter is melted. Add milk mixture to flour mixture and beat on medium speed until combined. Beat in the egg. Gradually add remaining 1½ cups flour. Knead at medium speed for about 5 minutes. Dough will be slightly sticky
3
Dust with flour and shape into a ball. Lightly oil a large bowl. Place dough into bowl, turning to grease the top. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
For the Filling:
4
Combine cream cheese, white chocolate spread and confectioners’ sugar and mix until smooth.
Assemble the Cheese Braid:
5
On a lightly-floured silpat, roll dough to a 12x18” rectangle. Spread filling down the center, leaving 1/3 of the dough empty at both sidesand 1½” at the top and bottom.
6
Top with 1 cup whole fruit blueberry filling. Using a dough cutter or knife, cut 1” wide strips on both sides of dough where there is no filling. At the top and bottom, fold empty 1½” of dough over the filling.
7
Starting on the right, stretch and twist top strip and fold over filling to the left side. Pinch to seal. Stretch and twist first dough strip on the left and fold over to the right. Alternating sides, continue stretching, twisting and foldinguntil you reach the end. Tuck in the last strips to seal.
8
Preheat oven to 350°F. Cover and let rise for 30 minutes until puffed. Place Silpat on a sheet pan. Brush top and sides of braid with egg wash. Bake until golden, 20 to 25 minutes. Remove from oven and cool.
Ingredients
For the Dough:
3cupsflour, divided
3tbspsugar
2tspkosher salt
2tsp instant yeast
½cupwhole milk
¼cupwater
½stickbutter
2tspvanilla extract
1egg, room temperature
For the Filling:
8ozblock style cream cheese
8ozwhite chocolate spread ( available at The Peppermill)
½cupconfectioners' sugar
whole fruit blueberry filling ( available at The Peppermill)
1egg, lightly beaten for egg wash
Directions
For the Dough:
1
In the bowl of a mixer, combine 1½ cups flour, sugar, salt and yeast.
2
In a medium saucepan, heat milk, water, butter and vanilla over medium heat until butter is melted. Add milk mixture to flour mixture and beat on medium speed until combined. Beat in the egg. Gradually add remaining 1½ cups flour. Knead at medium speed for about 5 minutes. Dough will be slightly sticky
3
Dust with flour and shape into a ball. Lightly oil a large bowl. Place dough into bowl, turning to grease the top. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
For the Filling:
4
Combine cream cheese, white chocolate spread and confectioners’ sugar and mix until smooth.
Assemble the Cheese Braid:
5
On a lightly-floured silpat, roll dough to a 12x18” rectangle. Spread filling down the center, leaving 1/3 of the dough empty at both sidesand 1½” at the top and bottom.
6
Top with 1 cup whole fruit blueberry filling. Using a dough cutter or knife, cut 1” wide strips on both sides of dough where there is no filling. At the top and bottom, fold empty 1½” of dough over the filling.
7
Starting on the right, stretch and twist top strip and fold over filling to the left side. Pinch to seal. Stretch and twist first dough strip on the left and fold over to the right. Alternating sides, continue stretching, twisting and foldinguntil you reach the end. Tuck in the last strips to seal.
8
Preheat oven to 350°F. Cover and let rise for 30 minutes until puffed. Place Silpat on a sheet pan. Brush top and sides of braid with egg wash. Bake until golden, 20 to 25 minutes. Remove from oven and cool.
