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Pineapple & Cream Cheese Braid




Source of Recipe


Momfriz
Pineapple & Cream Cheese Braid

2 pkgs (1/4 oz ea) active dry yeast
1 c warm water (110º to 115º)
1/2 c butter or margarine, softened
5 T sugar
2 eggs 1/4 t salt
4-1/4 to 4-1/2 c all-purpose flour

PINEAPPLE FILLING:
1 can (8 oz) crushed pineapple, undrained
1/2 c sugar
3 T cornstarch

CREAM CHEESE FILLING:
2 pkgs (8 oz ea) cream cheese, softened
1/3 c sugar
1 T lemon juice
1/2 t vanilla extract

ICING:
1 c confectioners' sugar
2 to 3 T milk

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add butter, sugar, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Add enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, combine pineapple filling ingredients in a saucepan. Bring to a boil; reduce heat. Cook and stir until thickened. Cool. Combine cream cheese, filling ingredients; mix well. Divide dough in half. On a floured surface, roll each portion into a 15-in x 9-in rectangle. Place on greased baking sheets. Spread the cream cheese filling lengthwise down the center third of each rectangle. Spread the pineapple filling on top. On each long side, cut 1-in wide strips 3 in into center. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes. Bake at 350º for 25-30 minutes or until golden brown. Cool. If desired, combine icing ingredients and drizzle over braids.