Sweet Cream Braid


"A lovely braided bread that has a cream cheese-based filling with a hint of nutmeg. Since one recipe makes two breads I like to make one for my family and one to give away! Great for gifts at the holidays, too!"
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3 hrs servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  1. Dough: In large bowl, mix 1 cup bread flour, 1 cup all-purpose flour, yeast, sugar and salt.
  2. In saucepan, melt butter in water. Let cool to 120-130 degrees on instant-read thermometer. Add to flour mixture; beat with spoon until combined. Stir in eggs. Stir in remaining bread flour, then all-purpose flour, 1 cup at a time. (you may need to knead the last cup into dough)
  3. Knead dough on floured surface until smooth, 5-10 min, adding flour if needed.Place in greased bowl; turn to coat. Cover with towel and let rise in warm place until doubled (about 1 hour).
  4. Filling: In small bowl, beat cream cheese, sugar, flour, egg, vanilla and nutmeg until smooth. Set aside.
  5. Punch down dough; let rest 5 min.
  6. Divide dough in half. Cover one half. Divide remaining half into thirds. Roll out a third into 15x5-inch rectangle. Spread with 3 Tbl filling. Roll up from long side. Repeat with other two pieces.
  7. Lightly coat 2 baking sheets with cooking spray. Braid 3 ropes together. Tuck ends under. Place on baking sheets. Cover loosely with plastic wrap.
  8. Repeat with other half of dough for 2nd loaf. Cover; let rise until doubled (about 45 min).
  9. Heat oven to 375 degrees. Uncover loaves. Brush with lightly beaten egg. Bake at 375 for 30 min or until loaves sound hollow when tapped. Cool on rack.


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