Lemon Rosemary Cream Cheese Filled Sweet Bread
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Lemon Rosemary Cream Cheese Filled Sweet Bread
Lemon Rosemary Cream Cheese Filled Sweet Bread
1/2 cup lukewarm Bayview Farms Whole Milk
1/4 cup lukewarm water
1/4 cup Raley's Sugar
2 tsp. instant dry yeast
3 cups Raley's Flour
1/4 cup Sunnyside Farms Butter, melted
2 tsp. Raley's Salt
1 tsp. vanilla extract

8 oz. Raley's Cream Cheese, at room temperature
1/2 cup Raley's Sugar
2 tbsp. lemon juice
1 tbsp. chopped fresh rosemary
1/4 tsp. Raley's Salt
1 Raley's Egg yolk
Zest from 1 lemon

1 Raley's Egg, beaten
3 tbsp. turbinado sugar
1 tsp. sea salt
1 tbsp. fresh rosemary

Prep: 1 hour, Rise/Stand: 50 minutes
Cook: 40 minutes, Serves: 12 (makes 2 braids)

1. Preheat oven to 350?F.

2. To prepare dough, stir together milk, water, sugar and yeast. Let rest for 5 minutes, then stir in remaining dough ingredients until it forms a soft ball. Place in oiled bowl; cover and let rise for 45 minutes.

3. To prepare filling, blend all ingredients in a food processor until smooth.

4. When dough has doubled in sized, transfer to a lightly floured work surface and divide into two balls. Roll out each ball into a 12 x 8-inch rectangle. Cut a 1-inch strip from the long side of each dough rectangle and set aside.

5. Place cream cheese mixture down the middle of each rectangle. Fold each side of the dough in 1 inch, leaving some of the filling showing in the center.

6. Transfer rectangles to a parchment-lined baking sheet. Mix glaze ingredients in a small bowl. Brush dough with glaze; set remaining glaze aside.

7. Take reserved strips of dough and cut into 3-inch long strips. Arrange in a criss-cross pattern. Pinch strips on side of rectangle down length of rectangle to secure. Brush with remaining glaze. Bake for 40 minutes or until golden brown.

Nutritional Information:
266 calories, 6 g protein, 8 g total fat (4 g sat.), 42 g carbohydrate, 1 g fiber, 17 g sugar, 68 mg cholesterol, 717 mg sodium, 7 points