Friday, October 15, 2010

Braided Fruit Coffee Cake

I made this with raspberry jam and frozen blueberries, though  you could do it with just about any fruit you'd like.  Strawberries would be pretty good...


  • Bread
    • 3 cups flour
    • 1/4 cup sugar
    • 1 package quick rise yeast
    • 1/2 tsp salt
    • 1/2 cup milk
    • 1/2 cup butter, softened
    • 1/4 cup water
    • 1 egg
  • Filling
    • 2 packages cream cheese, softened
    • 1/4 cup sugar
    • 1 tbsp butter, softened
    • 1 tsp lemon juice
    • 1/4 cup  jam or fruit preserves
    • Frozen fruit, thawed (if desired)


  1. Combine 2 cups flour, sugar, yeast, and salt.  Mix well.
  2. In separate bowl, heat milk, butter, and water to 120ºF.  Add to dry ingredients, just until moistened.
  3. Add egg and remaining flour.  Beat until smooth.  Shape into a ball.  Do not knead.  Let rise 10 minutes.
  4. Roll dough into a 14" x 11" rectangle.
  5. Beat together cream cheese, sugar, butter, and lemon juice.  Spread down the middle of the dough, keep about 3" from the edges.
  6. Top cream cheese with fruit jam or preserves.  Top with frozen fruit, if desired.
  7. On each side, cut 1" wide strips approximately 3" into the center.  Starting at one end, fold strips alternately over the filling at an angle, creating a braided pattern.  Pinch ends to seal.
  8. Cover and let rise in a warm place until doubled, about 45 minutes.
  9. Bake at 375ºF for 20-25 minutes.  Cool on wire rack.

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