Raspberry Cream Breakfast Braid:
1/2 recipe Amish White Bread recipe for 1 braid, or a full recipe for 2 braids
Amish White Bread: ***these proportions are for the full recipe***
2 c. warm water
1/3 c. sugar
1 1/2 T. yeast
1 1/2 t. salt
1/4 c. vegetable oil
5 1/2 c. flour
Filling: (enough for 1 braid)
4 oz. cream cheese, softened
3 T. sugar
2 T. sour cream
2 T. flour
2 t. lemon juice
1/2 c. raspberry jam or lemon curd
Combine all ingredients except for the jam/curd, in a small bowl, set aside.
Lemon Curd: (enough for 1 braid)
3 T. fresh lemon juice
3/4 t. lemon zest, finely chopped
3 T. sugar
1 large egg
2 T. butter, cut in small pieces
Whisk together lemon juice, zest, sugar and egg in a medium saucepan. Add butter and cook over moderately low heat, whisking often, until curd is thick enough to hold whisk marks and first bubbles appear on the surface - about 5 minutes. Transfer the curd to a bowl and chill, it's surface covered with plastic wrap until cold about 1 hour. Makes just slightly less than 1/2 cup.
Cover the bowl with plastic wrap and set in a warm place. Let the dough rise until doubled.
Once doubled, punch the dough down and turn the dough out onto a greased cookie sheet. Using a rolling pin create a rectangle, rolling the dough to somewhere between 1/4 inch - 1/2 inch thick. By looking at the dough, divide your rectangle into thirds and spread the filling mixture down the middle third of your rectangle. Spread the jam or lemon curd on top of the cream cheese filling. To form the braid, cut crosswise strips 1 inch apart down the outer length of your dough, careful not to cut into the middle with the filling.
To begin "braiding" begin by folding the top flap and bottom flap over the filling. Lift the top dough strip diagonally across filling and repeat with the other side, continuing all the way down the dough until you get to the end. At this point tuck to last strip decoratively under the braid.
I like to used melted butter to brush over the braid, but you may use an egg wash if you prefer.
Cover loosely with plastic wrap and set in a warm place to rise until quite puffy, about 45 minutes depending on how warm your "warm spot" is.
Bake at 375 for 25-30 minutes. Let it set for 15-20 minutes, and serve warm. You may also drizzle with frosting or sprinkle with coarse sugar if you like.