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Name: Blueberry Lemon Cream Stuffed Braid Bread
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: not set
Ingredients: BREAD; 1 package (1/4 oz) active dry yeast; 3 tablespoons warm water (110-115 degrees); 1/4 cup sugar; 1/3 cup milk; 1/4 cup butter, melted; 2 eggs; 1/2 teaspoon salt; 3 to 3 1/2 cups all-purpose flour; FILLING; 12 ounce cream cheese, softened (1 and 1/2 blocks); 1/2 cup sugar; 1 egg; 1 teaspoon grated lemon peel; 1/2 cup blueberries; ICING; 1/2 cup powdered sugar; Juice of one lemon (the one you grated, preferably); 1/4 teaspoon vanilla extract

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INGREDIENTS

BREAD
1 package (1/4 oz) active dry yeast
3 tablespoons warm water (110-115 degrees)
1/4 cup sugar
1/3 cup milk
1/4 cup butter, melted
2 eggs
1/2 teaspoon salt
3 to 3 1/2 cups all-purpose flour
FILLING
12 ounce cream cheese, softened (1 and 1/2 blocks)
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel
1/2 cup blueberries
ICING
1/2 cup powdered sugar
Juice of one lemon (the one you grated, preferably)
1/4 teaspoon vanilla extract

Servings

INSTRUCTIONS

Dissolve yeast in water; let stand for 5 minutes to activate.

Add sugar, milk, butter, eggs, salt, and 2 cups of flour. Beat on low speed for 3 minutes.

Stir in enough of the remaining flour to form a soft dough.

Knead the dough on a floured surface until smooth and elastic, about 7 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size. About 1 hour.

While the dough rises, beat filling ingredients in a bowl until light and fluffy; set aside.

Punch dough down. On a floured surface, roll into a 14 X 12 in rectangle. Place on a greased baking sheet (or parchment paper lined).

Spread filling down center third of rectangle. On each long side, cut 1 inch wide strips. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes.

Bake at 375 degrees for 25-30 minutes or until golden brown. Let cool while you make the icing.

Combine icing ingredients, drizzle over bread.

NOTES

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Blueberry Lemon Cream Stuffed Braid Bread

BREAD 
1 package (1/4 oz) active dry yeast 
3 tablespoons warm water (110-115 degrees) 
1/4 cup sugar 
1/3 cup milk 
1/4 cup butter, melted  
  2 eggs 
1/2 teaspoon salt 
3 to 3 1/2 cups all-purpose flour 
  FILLING 
12 ounce cream cheese, softened (1 and 1/2 blocks) 
1/2 cup sugar 
  1 egg 
1 teaspoon grated lemon peel 
1/2 cup blueberries 
  ICING 
1/2 cup powdered sugar 
Juice of one lemon (the one you grated, preferably) 
1/4 teaspoon vanilla extract

Dissolve yeast in water; let stand for 5 minutes to activate. 
Add sugar, milk, butter, eggs, salt, and 2 cups of flour. Beat on low speed for 3 minutes. 
Stir in enough of the remaining flour to form a soft dough. 
Knead the dough on a floured surface until smooth and elastic, about 7 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size. About 1 hour.
While the dough rises, beat filling ingredients in a bowl until light and fluffy; set aside. 
Punch dough down. On a floured surface, roll into a 14 X 12 in rectangle. Place on a greased baking sheet (or parchment paper lined). 
Spread filling down center third of rectangle. On each long side, cut 1 inch wide strips. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. 
Bake at 375 degrees for 25-30 minutes or until golden brown. Let cool while you make the icing. 
Combine icing ingredients, drizzle over bread.

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 8 Servings

Calories: 218
Calories from Fat: 60 (28%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.4g
Cholesterol 17.6mg		5 %
Sodium 5395.4mg		186 %
Potassium 91.3mg		2 %
Total Carbohydrate 37.7g		11 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 37.1g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 218

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