Walnut Cream Braid

Walnut Cream Braid

"This pretty plaited bread comes all the way from North Pole - Alaska, that is! Resident Jean Erickson makes it each December for family and friends. 'It's become a tasty tradition we all look forward to,' she smiles. 'The nutty cheese filling is so good!'"
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45 m servings
Serving size has been adjusted!
Original recipe yields 32 servings

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  • Prep

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  1. In a mixing bowl, dissolve yeast in water. Add butter, sugar, salt, egg and 1-1/2 cups flour; beat on low for 3 minutes, scraping bowl occasionally. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Meanwhile, in a small mixing bowl, beat the cream cheese and sugar; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. x 8-in. rectangle and place on greased baking sheets. Spread half of the filling down the center third of each rectangle. Sprinkle with walnuts. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise for 30 minutes. Bake at 375 degrees F for 15-20 minutes or until browned. Cool on wire racks. Dust with confectioners' sugar if desired.


Read all reviews 5
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I'm giving this recipe four stars b/c I want others to try it. I didn't have much luck when it came to rising but it had an amazing flavor. I'm not sure if it was the fact that I did half white...

Really yummy! Made just about exactly as indicated.

I added almond extract to the cream cheese mixture, and made a glaze using cream, powdered sugar & almond extract ... YUM!

So good. One thing, add the melted butter to your ingredients last as it will coat the yeast and slow the rising process.

Wonderful and easy!

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