Walnut Cream Braid

1 package (1/4 oz) active dry yeast

¼ cup warm water ( 110 –115) [I used milk, 1/3 cup]

½ cup butter, softened [melted in milk]

2 tablespoons sugar [ or more]

½ teaspoon salt

1 egg

capful vanilla extract (1/2 tsp or so)

2 to 2.5 cups all purpose flour

FILLING:

2 packages (3 oz each) softened cream cheese [use the 8-oz, what is extra, you can lick off the spoon

¾ cup sugar

capful vanilla extract

½ cup finely chopped walnuts [we had an opened bag of chopped hazel nuts]

Heat butter and milk until butter is melted. Add sugar, salt, egg, vanilla and yeast. Mix well. Add 1-1/2 cup flour; beat on low for 3 minutes, scraping bowl occasionally. Add 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 1-hour. Meanwhile, in a small mixing bowl, beat the cream cheese and sugar and vanilla ; set aside. Punch dough down. divide in half. On a floured surface, roll each portion into a 12 x 8 in rectangle and place on greased baking sheets. Spread half of the filling down the center third of each rectangle; sprinkle with chopped nuts. On each long side, cut 1-in wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise for 30 min. Bake at 375 for 15-20 minutes or until browned. Cool on wire racks. Dust with confectioners sugar if desired. Yield: two loaves

(note: using rapidrize yeast cuts down on rising times)

Jean Erickson—Nov/Dec 1999 Country Woman

We tried adding half of a 10-oz jar of raspberry preserved to the braids, the 5-oz evenly divided between the two braids. Just spoon it on over the creancheese and nuts. Adds to the recipe