Apple and Blueberry Cream Cheese Braids

I had been wanting to try out this recipe for quite sometime and finally got the chance a couple of days ago. Recently I've become very interested in dough recipes requiring the use of "yeasty beasties". The hardest part of any dough recipe is not the actual process of putting the ingredients together or kneading the dough, but rather the waiting for the dough to rise. I feel as though the waiting process can be so excruciating because I have the burning desire inside of me to get going and start making the food right away. I have come to the conclusion that making any yeast dough is an exercise in patience, and sometimes my patience runs too thin.

To make these cream cheese braids, I invited a friend over and thought it would be a fun thing for us to do together one evening. We started by making the dough and I decided that to help it along, I would create a nice, warm environment for it. Unfortunately the environment I created was a little too nice and warm...by the time we checked on the risen dough, the bottom had become partially baked. I suppose I was messing with nature and should have let the yeast do its thing, but I was just too excited to make these braids. In the end we cut off the baked bottom and used the rest of the dough.

The braids turned out great and everyone quite liked them. In fact, I was told by my friend's mother that they looked professional with the overlapping design. In truth, the braiding technique was simple and the results really did make the braids look like they were brought home from the bakery.

Apple and Blueberry Cream Cheese Braids

For the dough:
Makes enough for 2 braids

• 2 packets instant rise dry yeast
• 1/4 cup warm water
• 1 cup warm milk
• 1/2 cup sugar
• 2 tsp salt
• 1/2 cup unsalted butter, softened
• 3 eggs
• 5 1/4 cup flour

1. In a small bowl combine the yeast and water and stir until yeast is fully dissolved.
2. In a large bowl beat the milk, sugar, salt, butter, and eggs until fully combined.
3. Add the dissolved yeast to the mixture and beat.
4. Add 2 1/2 cups of the flour and beat.
5. Add another 2 1/2 cups of flour and knead the dough for 2 minutes.
6. Let the dough rest for 10 minutes and then continue to knead for 8-10 minutes until the surface is smooth and elastic-like. Use the remaining flour to keep the dough from sticking to the counter.
7. Place the dough in a well oiled bowl and cover with plastic wrap. Leave the bowl in a warm environment (though not too warm like I did) for 1-1 1/2 hours, or until the dough has doubled.
8. Punch down the dough and knead it a couple more times.

For the Cream Cheese:
Makes enough cream cheese for 2 braids

• 1 cup cream cheese (an 8 oz. package should be enough)
• 1/4 cup sugar
• 1 tsp vanilla
• 1 egg yolk
• 1 lemon, zested

Beat all of the ingredients together and set aside.

For the Apple filling:

• 2 apples, peeled and chopped
• 1 tbsp unsalted butter
• 1/8 cup brown sugar
• 1/4 tsp cinnamon

In a small saucepan, melt the butter and then add the sugar and cinnamon. Once it starts to bubble a little, add the chopped apple pieces and stir well to coat. Continue to heat on low heat until the pieces soften a little.

For the Blueberry filing:

• 1 cup blueberries
• 1/8 cup sugar
• 1/8 cup cornstarch
• 1 tbsp lemon juice

In a small saucepan, combine all of the ingredients and heat until the blueberries start to break a little.

To make the braids:

1. Divide the dough evenly into two halves and roll each half out into a rectangular shape about 14" x 9".
2. Transfer the rectangle onto parchment or wax paper. 
3. Using your hands, create indentation marks in the dough, splitting it into thirds lengthwise.
4. Spread half of the cream cheese filling onto the middle third of each rectangle.
5. Cut diagonal strips about 1/2" thick going out from the center.
6. Spread the blueberry filling on top of the cream cheese on one rectangle, and the apple filling over the other.
7. Fold the top flap of dough over the filling, then alternate covering the filling by criss-crossing the diagonal strips.
8. Using the parchment paper, transfer the braids to a large sheet pan and cover with plastic wrap. Allow the braids to rise for 15-30 minutes.
9. Brush the surface of the braids with an egg wash and then bake at 350 degrees Fahrenheit for 35 minutes.