One of my favourite recipes on TFL has always been Floyd's blueberry cream cheese braid. I used a batch of pulla dough I had on the go for a half batch of the recipe. The fruit filling was 1/2 cup diced strawberry, 1/2 cup blueberries, 1/4 cup diced raspberries, 2Tbs lemon juice, 1 Tbs icing sugar, 1 Tbs balsamic vinegar and 1Tbs corn starch. I cooked it down until it was a syrup and otherwise followed the published recipe. What can I say but YUMMM!!!
Happy baking, ski
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puff paste too - only a lot more fattening with all that butter:-)
This is one fine recipe and using one of Floyd's should get you on the front page before you know it! This one looks very well crafted. beautiful actually, and has to be tasty as all get out too!!! Was this one half YW and half SD ?
Happy baking Ski
This will be my go to pulla dough. It is close enough in formula to other sweet dough recipes, I have used it for cinnimon buns, babka and this fruit, cream cheese bread. This is a really nice dough to work with and has nice feel and great extensibility fir rolling out braids or the flat used in this recipe. With the butter it doesn't stick to the counter top, peel or parchment. Nice dough to work with!
I am enjoying a couple of slices with some strong coffee. I left the filling a little tart which contrtasts with the sweet dough nicely. Oh yeah, I forgot to mention, that after brushing with egg wash, I sprinkled sugar liberally on the loaf as I would finish a pulla loaf. Yummm!
Happy baking! Ski
Didn't know that was possible.
That looks so yummy!
I can see the bite mark! Snow sharks must be active in September.
Just look at all that berry juice!!! ---> https://www.youtube.com/watch?v=NCywrFyN_R4
. . . so I gave them a rough dice. I HAD to try it before posting. This recipe remains one of my favourites and one of the best things to ever come out my oven! Snow shark, LOL!!! :-D
Great Bake...those raspberries must taste great in this one for sure.
Berries and cream cheese always go together! It looks really beautiful and tasty especially with your fragrant pulla dough!
The original recipe was the bomb the first time I tried it. I have used a little more fruit here and pulla dough which is a little richer and the results are . . .mostly gone. The braiding technique shown here:
http://www.thefreshloaf.com/recipes/blueberrycreamcheesebraid
is not difficult, yet yields an attractive loaf. Time to get baking again!
Happy baking! Ski
I don't know if there is anything left to add to that statement! Well, I lied - exceptional braiding.
alan
The braiding technique used in this recipe makes it quite easy to get good braids. I rolled out and stretched as even a rectangle of dough as I could, then marked lines on the dough with the back of a bread knife in thirds as a guide. I tried to keep the angled dough cuts as uniform as possible. After that you are just folding over tabs from either side and pinching them down. It is super easy and produces a most attractive loaf!
I have another batch of pulla dough on the go to do an apple, walnut version of this braided loaf. If you go to either most bookmarked or favourite recipes on the home page there is a post with the apple/walnut filling.
Happy baking, Ski