Ingredients
Dough
- 170 g (¾ C) Milk
- 57 g (¼ C or 4 Tbsp) Unsalted Butter
- 2 ¼ tsp Instant Yeast
- 1 tsp Salt
- 50 g (¼ C) Light Brown Sugar
- 1 tsp Vanilla Bean Paste
- 1 Large Egg – lightly beaten
- 360 g (3 C) All-Purpose Flour
Egg Wash Glaze
- 1 Egg
- 2 Tbsp Water
- Crystal Sugar
Filling (sweet)
- 227 g (1 C or 8 oz) Cream Cheese
- 100 g (1 C) Granulated Sugar
- 21 g (3 Tbsp) All-Purpose Flour
- 1 Large Egg
- 2 tsp Vanilla Bean Paste
- Zest of 1 Orange
- 2 C Dried Cranberries
Filling (savory)
- 227 g (1C or 8 oz.) Cream Cheese
- 21 g (3 Tbsp) All-Purpose Flour
- 1 Large Egg
- 1 C Chopped Ham
- 1 C Chopped or grated Gruyere Cheese
- ¼ C Grated Parmesan Cheese
- Salt and Pepper to taste and fresh herbs
Directions
Make a simple braided bread. One with a savory filling and the other with a sweet filling.
Assembly
- Deflate the dough and divide in half
- Working with one half, roll to 12” x 8” size on a lightly greased piece of parchment that is 12” x 8”.
- Lightly mark the dough into thirds lengthwise
- Lightly stretch the long side ends of the middle section.
- Spread half of the filling onto the middle section.
- Sprinkle with dried cranberries.
- Using a sharp knife, pizza cutter or scissors, make 1” wide angled slices into each side almost to the
filling. - Fold up each stretched end to cover the end of the filling. Fold strips at an angle, pressing the end in a little and then alternate from side to side.
- Place on parchment lined baking sheet and allow to rise for about 1 hour.
- Preheat oven to 375°F
- Brush with egg wash. Sprinkle with crystal sugar.
- Bake for 35 to 40 minutes until golden brown.
- Store refrigerated for 4 days or in the freezer for 3 months.
This is such an easy dough to make – and is nice and soft and can be used for sweet or savory
applications. It looks SOOOO much more complicated than it is.