Ingredients
- SPONGE:
- 6 Tbsp very warm
- Low-fat milk (120-130)
- 1 tsp Sugar
- 1 Pkg Rapid Rise Yeast
- (about 2 1/4 tsp)
- 2 Tbsp Flour
- DOUGH:
- 1 3/4 C Flour, divided
- 1/2 C Pastry Flour
- 1/4 Sugar
- 1/4 C Light sour Cream
- 3 Tbsp Soft Butter
- 3/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 Large Egg
- Cooking Spray
- FILLING:
- 4 OZ Light Cream Cheese
- 1/3 C Part Skim Ricotta Cheese
- 2 Tbsp Honey
- 2 Tbsp Fresh Lemon Juice
- Dash of Salt
- REMAINING INGREDIENTS:
- 1 tsp Water
- 1 Large Egg
- 1/3 C Powdered Sugar
- 2 tsp Skim Milk
- 2 Tbsp Sliced Almonds,
- Toasted
Preparation
Step 1
Bake 375.
1. To make the SPONGE, combine
the first 4 ingredients in a medium
bowl, stirring well with a whisk.
Cover loosely with plastic wrap;let stand 15 min.
2. To make DOUGH measure lightly 1 1/2 cups
flour and 1/2 cup pastry flour in small bowl.
In a large bowl, combine 1/4 cup sugar
sour cream, butter, salt, vanilla,
1 egg, and SPONGE; beat with electric mixer
at medium speed 1 minute or until well combined.
Add flours; beat at low speed 3 minutes or
until a soft dough forms. Turn dough out on a
lightly floured board. Knead until smooth and
elastic (about 4 minutes),adding remaining
flour as needed 1 Tbsp at a time to prevent
sticking. Place dough in a large bowl coated
with cooking spray. Cover and let rise in a
warm place until doubled in size about 1 hr.
15 minutes.
3. To make FILLING, combine cream cheese
and the next 4 ingredients (through dash of salt)
in a medium bowl; beat with a mixer at medium
speed until smooth.
4. Punch dough down; roll dough into a 12 X 15
inch rectangle on lightly floured Parchment Paper.
Spread cream cheese mixture down center of dough,
leaving about a 5 inch border on each side and a
1 inch border at top and bottom of rectangle. Make
5 inch cuts about 1 inch apart on both sides of
dough to meet filling using a sharp knife or kitchen
sheers. Remove 4 outer corner strips of dough
from rectangle; discard. Fold top and bottom
1 inch portions of dough over filling. Fold strips
over filling, alternating strips diagonally
over filling. Press ends to seal. Transfer
braid and parchment paper to a baking sheet.
Cover and let rise 45 minutes.
5. Preheat oven. Combine 1 tsp water & 1 egg;
stir with a whisk. Brush braid with egg mixture.
Bake 375 for 20 minutes or until golden.
Cool on a wire rack 10 minutes.
6. Combine powdered sugar and 2 tsp milk
in a bowl, stirring until smooth.
Drizzle glaze over braid; sprinkle with nuts.
Cooking Light Annual Holiday Cookbook Nov 2013
Rental Condo March 17, 2014