pineapple cheese braids
These are good to make mini loaves for individual servings
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prep time
cook time
method
Convection Oven
yield
Makes 2 loaves
Ingredients
- 2 packages (1 1/4 oz) active dry yeast
- 1 cup warm ater (1108-115*)
- 1/2 cup butter, softened
- 5 tablespoons sugar
- 2 - eggs
- 1/4 teaspoon salt
- 4 1/2 cups all-purpose flour
- PINEAPPLE FLLING
- 1 can (8oz) crushed pineapple, undrained
- 1/2 cup sugar
- 3 tablespoons cornstarch
- CREAM CHEESE FILLING
- 2 packages (8oz) cream cheese, softened
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
How To Make pineapple cheese braids
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Step 1In a mixing bowl, dissolve yeast in warm water. Add the butter, sugar, eggs, salt and 2 c. flour; beat on low speed for 3 minutes. Stir in enough 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 45 minutes.
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Step 2In a saucepan, combine the pineapple filling ingredients. Bring to a boil; reduce heat. Cook and stir until thickened. Cool. Combine the cream cheese filling ingredients.
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Step 3Punch dough down. Turn onto a floured surface, divide dough in half. Roll each portion into a 15"x9" rectangle. Place on greased baking sheet. Spread the cream cheese filling lengthwise down center third of rectangles. Spread the pineapple filling on top. On each long side, cut 1" wide strips 3" into center. Starting at one end, fold alternately at an angle across filling. Seal ends. Cover and let rise for 20 minutes.
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Step 4Bake at 350* for 25-30 minutes or until golden brown. Cool. Refrigerate left overs
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