PINEAPPLE BRAIDS RECIPES
PINEAPPLE CHEESE BRAID RECIPE: HOW TO MAKE IT
Folks are always pleasantly surprised by this bread's pineapple filling. When in a hurry, I'll use canned pie filling.—Shirley Kensinger, Roaring Spring, Pennsylvania
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 2 loaves.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in water. Add butter, sugar, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a 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. , For pineapple filling, combine the pineapple filling ingredients in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium. Cook and stir until thickened. Cool. In a bowl, combine cream cheese filling ingredients; mix well. , Punch dough down. Divide dough in half. On a floured surface, roll each portion into a 15x9-in. rectangle. Place on greased baking sheets. Spread the cream cheese filling lengthwise down 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 alternately strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool. If desired, combine icing ingredients and drizzle over braids. Store in refrigerator.
Nutrition Facts : Calories 185 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 90mg sodium, CarbohydrateContent 27g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
PINEAPPLE CHEESE BRAIDS - JUST A PINCH RECIPES
These are good to make mini loaves for individual servings
Provided by Samantha Bideau @kitchengallery
Categories Sweet Breads
Number Of Ingredients 16
Steps:
- In a mixing bowl, dissolve yeast in warm water. Add the butter, sugar, eggs, salt and 2 c. flour; beat on low speed for 3 minutes. Stir in enough flour to form a 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.
- In a saucepan, combine the pineapple filling ingredients. Bring to a boil; reduce heat. Cook and stir until thickened. Cool. Combine the cream cheese filling ingredients.
- Punch dough down. Turn onto a floured surface, divide dough in half. Roll each portion into a 15"x9" rectangle. Place on greased baking sheet. Spread the cream cheese filling lengthwise down center third of rectangles. Spread the pineapple filling on top. On each long side, cut 1" wide strips 3" into center. Starting at one end, fold alternately at an angle across filling. Seal ends. Cover and let rise for 20 minutes.
- Bake at 350* for 25-30 minutes or until golden brown. Cool. Refrigerate left overs
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