Blueberry Cream Cheese Braid Recipe

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Blueberry Cream Cheese Braid
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Ingredients
24
Count
Nutrition
4181
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. For the sponge: mix the sugar, yeast, and flour together in bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for 1/2 hour.
  2. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until a soft but kneadable dough is achieved and the butter thoroughly incorporated.
  3. Knead the dough by hand or with a mixer until it is smooth and satiny, about 5 minutes.
  4. Place the dough in a greased bowl, cover with plastic wrap, and let rise and room temperature until doubled in size, 1 1/2 to 2 hours. Deflate the dough, recover the bowl, and refrigerate overnight.
  5. The next day, make the fillings before shaping the loaves.
  6. Blueberry Filling: combine all of the ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.
  7. Egg Glaze: combine the egg and milk in a bowl and beat until combined.
  8. Cream Cheese Filling: combine all the ingredients in a bowl and mix until combined
  9. Once your filling has cooled off, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a thin (1 cm.) rectangle.
  10. Spread your fillings in the center of the dough.
  11. At an angle, slice the sides of the dough into tabs approximately 1 inch wide
  12. Alternating from side to side, fold the pieces in over the filling. When possible, gentle press on the tabs to seal the folds
  13. After it has been fully folded, glaze the braid with egg wash. Cover loosely with plastic (I place the entire baking pan in a clean kitchen garbage bag). Set aside to rise until doubled in size, approximately 45 minutes. While it is rising, preheat the oven to 350.
  14. Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4181.18 Kcal (17506 kJ)
Calories from fat 1118.18 Kcal
% Daily Value*
Total Fat 124.24g 191%
Cholesterol 811.57mg 271%
Sodium 4954.8mg 206%
Potassium 2312.61mg 49%
Total Carbs 648.84g 216%
Sugars 147.24g 589%
Dietary Fiber 25.31g 101%
Protein 106.31g 213%
Vitamin C 41.5mg 69%
Vitamin A 0.6mg 19%
Iron 33mg 184%
Calcium 849.7mg 85%
Amount Per 100 g
Calories 229.7 Kcal (962 kJ)
Calories from fat 61.43 Kcal
% Daily Value*
Total Fat 6.83g 191%
Cholesterol 44.58mg 271%
Sodium 272.2mg 206%
Potassium 127.05mg 49%
Total Carbs 35.64g 216%
Sugars 8.09g 589%
Dietary Fiber 1.39g 101%
Protein 5.84g 213%
Vitamin C 2.3mg 69%
Iron 1.8mg 184%
Calcium 46.7mg 85%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 93.2
    Points
  • 110
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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