Pineapple Cheese Braids

By ksgroves

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110 to 115 degrees)
• 1/2 cup butter, softened
• 5 tbs sugar
• 2 eggs
• 1/4 tsp salt
• 4 1/4 to 4 1/2 cups flour
• Pineapple Filling
• 1 can (8 oz.) crushed pineapple, undrained
• 3 tbs cornstarch
• Cream Cheese Filling
• 2 packages (8 oz each) Cream cheese, softened
• 1/3 cup sugar
• 1 tbs lemon juice
• 1/2 tsp vanilla
• Icing (optional)
• 1 cup confectioners' sugar
• 2 to 3 tbs milk

Preparation

Step 1

In a large mixing bowl, dissolve yeast in warm water. Add the butter, sugar, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

For pineapple filling, combine the pineapple, sugar and cornstarch in a small saucepan. Bring to a boil. Reduce heat; cook and stir until thickened. Cool. In a mixing bowl, combine the cream cheese filling ingredients; mix well.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15-inch x 9 inch rectangle. Place on greased baking baking sheets. Spread the cream filling lengthwise down the center third of each rectangle. Spread the pineapple filling on top.

On each long side, cut 1-inch-wide strips about 3 inches into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise for 20 minutes.

Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. If desired, combine icing ingredients and drizzle over braids. Store in refrigerator.

Yield: 2 loaves.