Ingredients
- 2 large eggs, room temperature
- 1/4 cup plus 2 tablespoons water, room temperature
- 1/4 cup sour cream, room temperature
- 1/4 cup unsalted butter, room temperature, cut into small cubes
- 1/4 cup granulated sugar
- 3 cups bread flour
- 2 1/4 teaspoons yeast, active dry, instant or bread machine
Preparation
Step 1
Place all ingredients in mixer and mix until smooth and shiny. Remove dough and let rise until double. Punch dough down to deflate and let rest 10 minutes before continuing.
This dough may be used to make your favorite sweet breakfast/brunch treats.
Raspberry Cheese Danish Braid (Makes 2 Danish Braids)
1 recipe basic sweet dough (see above)
6 ounces cream cheese, room temperature, cut into 1/2-inch pieces
3 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon cornstarch
1 large egg
3/4 teaspoon pure vanilla extract
1/2 cup raspberry preserves
egg wash - 1 large egg beaten with 1 tablespoon water
Vanilla glaze
1/2 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
lowfat milk (approximately 1/4 cup)
Line two baking sheets with parchment paper.
While dough is rising, prepare the cream cheese filling. Place the cream cheese, sugar, cornstarch, egg and vanilla in a food processor. Process until smooth. Refrigerate until ready to use.
Divide the dough into 2 equal pieces. Roll out each piece into a rectangle approximately 14 x 10 inches and place each on a prepared baking sheet. Spread the cream cheese filling evenly down the center of each rectangle lengthwise. Top each with the raspberry preserves. Cut 1-inch wide strips on either side of the dough, cutting from the edge of the dough to the edge of the filling. Begin braid by folding top strips together across the filling and continue with alternating strips until the bottom is reached.
Preheat oven to 350°F.
Cover braids with plastic wrap and let rise until nearly doubled. Brush with egg wash. Bake for about 30 to 40 minutes until golden brown and filling is set.
Remove braids from oven. Slide parchment and braids onto a wire rack and pull parchment out from under the braids. Allow to cool. Serve with glaze if desired.