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Pineapple Cheese Braid

 
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MyScott95
Unrepentant FAMEWHORE


Joined: 19 Feb 2007
Posts: 889
Location: Ohio

PostPosted: Tue Dec 11, 2007 1:29 pm    Post subject: Pineapple Cheese Braid Reply with quote

This braid along with a cookie tray I give as gifts to my neighbors, friends and family every Christmas. It's a very easy recipe to make but I never double up on the dough when making it but do the fillings.
I use my bread machine on the dough setting to make this dough but it can be made by hand but the bread machine is so much easier.

Makes 2 braids.

Pineapple Filling ( I make the pineapple usually the day before and refrigerate.)
1 8 oz. can of crushed pineapple with juice
1/2 c. sugar
3 T cornstarch
Mix well in saucepan and cook until thick and cool.

Cream Cheese Filling
2 - 8 oz. cream cheese ( softened )
1/3 c. sugar
1 T lemon juice
1/2 t. vanilla

Dough
2 pkg. dry yeast
1 c. warm water
1 stick margerine or butter (1/2 c.) soft
5 T. sugar
2 eggs
4 1/4 to 41/2 c. flour
1/4 t. salt

Make dough by hand or with your bread machine, the yeast can go in with the dry ingredients in the machine. (most bread machines call for wet first then dry)
To make dough by hand add the sugar, water and yeast together, when yeast disolves add margerine and the eggs then the dry ingredients. Mix well and knead until smooth...if the dough is sticky you can add extra flour to it before kneading.

Cover and let rise, punch down dough then divide in half. Roll each piece of dough into a 12" W by 15" L rectangle. This dough usually needs no flour on the board. It's a very smooth and plyable dough and not sticky at all.

Spread pineapple down the center 3-4 " of rectangle leaving about 1/2 " at top and bottom. Spoon and spead cheese on the pineapple. On each side cut from close to the filling out to end of dough approx. 1 " strips. Make sure same number of cuts on each side. I usually cut 13-14 slices on each side.

Braid strips left to right over the filling , pinch ends up and closed, lay on cookie sheet, let rise about 15 minutes, bake at 350* 25 to 30 minutes until golden brown.
I glaze them while still pretty warm with what I'm giving an approximate of here.....

1 T butter, 1 C powdered sugar, 2-3 T milk per 2 braids. The glaze should be easily spreadable but not too wet.
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I know God will not give me anything I can't handle. I just wish that He didn't trust me so much. ~Mother Teresa
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