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Breakfast Braid Bread

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  • Breakfast Braid Bread

    We used to buy these great braid breads from kids selling them for their school. Some were cream cheese, apple, etc. Very good! Anybody have any recipes? Thanks

  • #2
    You could experiment with some of these. Good luck!



    1 c. sour cream
    1/2 c. sugar
    1 tsp. salt
    1/2 c. melted butter
    2 pkgs. dry yeast
    1/2 c. warm water
    2 eggs, beaten
    4 c. all-purpose flour


    2 (8 oz.) pkgs. cream cheese
    3/4 c. sugar
    1/8 tsp. salt
    1 beaten egg
    2 tsp. vanilla


    2 c. powdered sugar
    4 tbsp. milk
    2 tsp. vanilla

    BREAD: Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in a large bowl, stirring until yeast dissolves. Add sour cream mixture, eggs and flour. Mix well. Cover tightly and refrigerate overnight.

    Next day divide dough into 4 equal parts. Roll out each part on a floured board into a 12"x8" rectangle. Spread 1/4 of cream cheese filling on each rectangle. Roll up jelly roll fashion beginning at long sides. Pinch edges under. Place each roll seam side down on greased baking sheet. Slit each roll at 2" intervals about 1/2 of the way through the dough to resemble a braid. Cover and let rise in a warm place until doubled. Bake at 375 degrees for 12 to 15 minutes. Spread with glaze while warm.

    Yield: 4 loaves. This is a good breakfast roll.

    FILLING: Combine cream cheese, sugar and salt in a small mixing bowl. Add egg and vanilla and mix well.

    GLAZE: Combine all ingredients in a small bowl and mix well. Spread over warm loaves.


    1 pkg. active dry yeast
    1/4 c. warm water
    1/4 c. sugar
    3 tbsp. butter
    1 1/2 tsp. salt
    3/4 c. scalded milk
    1 egg
    2 1/2-3 c. flour

    Cherry Filling: Use canned pie filling or jam. Also fresh or frozen cherries can be cooked with 1/4 cup sugar and 2 tablespoons cornstarch until thickened.
    Soak yeast in warm water. In mixing bowl combine sugar, butter, salt and milk. Cool to lukewarm. Stir in egg and yeast. Gradually, add flour to form a stiff dough. Cover. Let rise 1-1 1/2 hours.

    Divide dough into 2 portions. Roll out each to a 6 x 12 inch rectangle on greased cookie sheet. Spread cherry filling down center. Cut the dough in 1 inch strips down each side, from the outside of filling. Fold opposite strips of dough at an angle across filling to give a braided appearance.

    Top with blend of 2 tablespoons sugar, 2 tablespoons butter, sprinkle this over braid; cover. Let rise until doubled about 30-45 minutes. Bake at 375 degrees for 20-25 minutes until golden brown. Makes 2.

    Apple Danish Braid
    Source: Thatsmyhome

    8 ounces cream cheese, softened
    1/3 cup powdered sugar
    1 egg
    1/4 cup pecans, chopped
    2 (8 ounce) packages refrigerated crescent rolls
    2 Granny Smith apples, peeled, cored and thinly sliced
    1 tablespoon granulated sugar
    1/2 teaspoon cinnamon
    1 tablespoon maple syrup

    Preheat oven to 375 degrees F.

    Into a 2-quart bowl, combine cream cheese and powdered sugar together and blend well. Add the egg and mix until smooth. Unroll 1 package of crescent dough but DO NOT separate.

    Place the longest sides of dough across width of 12 x 15-inch rectangle baking stone or sheet. Repeat with remaining package of dough. Roll dough to seal perforations.

    On the longest sides of dough, cut 1 1/2 inches apart and 3 inches deep (there will be 6 inches in the center to the filling). Spread half of cream cheese mixture evenly over middle of dough. Place apple slices evenly arranged over cream cheese mixture.

    Combine sugar and cinnamon and sprinkle over apples. Scoop remaining cream cheese mixture over apples, then sprinkle with pecans.

    To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.

    Bake 25-28 minutes or until deep golden brown. Remove from oven; brush or drizzle maple syrup on braid.

    Lemon Apple Braid
    Source: Charmie / Recipezaar
    8 min | 20 min prep | SERVES 8

    This is a delightful danish-like dessert! I've been making this since I was single (in fact it mighta been what help me land my man!)

    1 (8 ounce) can refrigerated crescent dinner roll
    1/4 cup sugar
    3 tablespoons flour
    1 tablespoon lemon juice
    1 teaspoon finely grated lemon, rind of
    2 medium apple, peeled and finely chopped
    1/2 cup powdered sugar
    1/2-1 teaspoon grated lemon, rind of
    2-3 teaspoons lemon juice

    Preheat oven to 375º.
    Unroll crescent roll dough into 2 long rectangles on large ungreased cookie sheet.
    Overlap long sides to form 13x7" rectangle; firmly press edges and perforations to seat.
    In medium bowl, combine sugar, flour, 1 tablespoon lemon juice and 1 teaspoon lemon peel.
    Stir in apples until well coated.
    Spoon apple mixture in 2 inch strip lengthwise down center of dough.
    Make cuts 1/2 inch apart on each side of rectangle at an angle.
    Braid strips over filling.
    Bake at 375º for 18-22 minutes.
    Cool for 5 minutes. Remove from cookie sheet.
    In small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency.
    Drizzle over warm braid.
    Apricot Cream Cheese Braid
    Source: Cooking Light, Dec. 2002

    1/2 cup granulated sugar
    1/3 cup butter
    1/2 teaspoon salt
    1 (8-ounce) carton light sour cream
    2 packages dry yeast (about 4 1/2 teaspoons)
    1/2 cup warm water (100° to 110&#176
    2 large eggs, lightly beaten
    4 cups all-purpose flour

    2/3 cup apricot preserves
    1/4 cup granulated sugar
    1 teaspoon vanilla extract
    2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
    1 large egg, lightly beaten
    Cooking spray

    1 1/2 cups sifted powdered sugar
    2 tablespoons fat-free milk
    1 teaspoon vanilla extract

    To prepare dough, combine first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.
    To prepare filling, combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.

    Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12 x 8-inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2-inch border. Starting at a long side, carefully roll up each portion jelly roll fashion; pinch seam and ends to seal.

    Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch-deep) "X"s in top of each loaf with scissors. Cover and let rise in a warm place (85&#176, free from drafts, 25 minutes or until doubled in size.

    Preheat oven to 375°.

    Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375° for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.

    To prepare glaze, combine powdered sugar, milk, and 1 teaspoon vanilla, stirring with a whisk. Drizzle warm loaves with glaze.

    4 loaves, 10 slices per loaf (serving size: 1 slice)
    Raspberry Breakfast Braid
    Source: Glenda's Attic

    Oven Temp. ~ 425º
    Baking Time ~ 12 to 14 minutes
    Pan size ~ baking sheet
    Servings ~ 8 to 10

    You can substitute the preserves and fresh fruit with your favorite flavor, and use low or no fat cream cheese.

    Coffee Cake
    2 cups basic biscuit baking mix
    1 { 3 ounce } package cream cheese
    1/4 cup butter or margarine
    1/3 cup milk
    1/2 cup red raspberry preserves
    1 cup fresh raspberries { optional }

    1 cup powdered sugar
    1/4 teaspoon almond extract
    1/4 teaspoon vanilla
    1 – 2 tablespoons milk

    In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto a lightly floured surface and knead lightly 10 to 12 times. Roll dough into a 12 x 8 inch rectangle. Turn onto greased baking sheet. Spread preserves and sprinkle fresh raspberries lengthwise down the center of 1/3 of the dough. Make about 2 1/2 inch cuts at 1 inch intervals on long sides of dough strips. Fold strips over filling.

    Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.

    Last edited by deweydecimal; 05-03-2008, 06:58 PM.
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