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Fruit-And-Cheese Braid Recipe
|Dry yeast||1⁄4 Ounce|
|Warm water||1⁄2 Cup (8 tbs) (105Â° To 115Â°)|
|Biscuit mix||2 1⁄2 Cup (40 tbs)|
|Egg||1 , beaten|
|Cream cheese||8 Ounce, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Peach preserves/Strawberry preserves||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2540 Calories from Fat 730
% Daily Value*
Total Fat 83 g127.6%
Saturated Fat 45.4 g226.8%
Trans Fat 0 g
Cholesterol 460.9 mg
Sodium 1445.1 mg60.2%
Total Carbohydrates 436 g145.5%
Dietary Fiber 14.3 g57.2%
Sugars 197.1 g
Protein 23 g45%
Vitamin A 62.3% Vitamin C 11.5%
Calcium 102.4% Iron 87.3%
*Based on a 2000 Calorie diet
Add biscuit mix, egg, and 1 tablespoon sugar, stir well.
Turn dough out onto a floured surface; knead until smooth (about 1 minute).
Place dough on a large greased cookie sheet, roll into a 14- x 9-inch rectangle.
Combine cream cheese, 1/2 cup sugar, and lemon juice, beat at medium speed of electric mixer until smooth.
Spread mixture down center of dough.
Make 3-inch cuts toward center at 1-inch intervals on both long sides of dough.
Fold strips to center, alternating and overlapping ends; cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Bake at 350Â° for 20 minutes.
Spoon preserves down center of braid, bake an additional 5 minutes.
Cool 10 minutes before serving (may also be served at room temperature).