Apricot-Cream Cheese Braid - Recipe #82

Growing up, our neighborhood bakery, Blake's, served pastries galore: raspberry flips, the best maple bars ever and cream cheese danishes. Looking at the title of my latest recipe, I thought I'd be getting something bread-y, but this is really more reminiscent of Blake's cream cheese danishes. The canny reader will also notice that these loaves are not braids at all, but that does not detract from the flavor. I love this recipe, but I may never make it again, as I have a hard time resisting just one extra little slice. It makes four loaves, so be prepared to share with friends (I brought a small piece to my dad and a whole loaf for my good friends who live across the street from him - it was too much for them, so they shared it at an event the next day). This was my first time making this recipe since clipping it out of a Cooking Light magazine in December 2002.

Apricot-Cream Cheese Braid

Dough:

• 1/2 c. granulated sugar
• 1/3 c. butter
• 1/2 t. salt
• 1 (8 oz) carton light sour cream
• 2 packages dry yeast (about 4 1/2 t.)
• 1/2 c. warm water (100-110 Degrees)
• 2 large eggs, lightly beaten
• 4 c. all-purpose flour

Filling:

• 2/3 c. apricot preserves
• 1/4 c. granulated sugar
• 1 t. vanilla extract
• 2 (8-oz.) blocks 1/3-less-fat cream cheese, softened
• 1 large egg, lightly beaten

Glaze:

• 1 1/2 c. sifted powdered sugar
• 2 T. fat-free milk
• 1 t. vanilla extract

To prepare dough, combine first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife.. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.

To prepare filling, combine preserves and next 4 ingredients in a medium bowl; beat with mixer at medium speed until well blended.

Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12 x 8 inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2-inch border. Starting at a long side, carefully roll up each portion jelly roll fashion; pinch seam and ends to seal.

Place 2 loaves on each of 2 baking sheets covered with cooking spray (or a Silpat). Cut 4 (1/4-inch-deep) ¨X¨s on top of each loaf with scissors. Cover land let rise in a warm place 25 minutes or until doubled in size.

Preheat oven to 375.

Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375 for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.

To prepare glaze, combine powdered sugar, milk and 1 t. vanilla, stirring with a whisk. Drizzle warm loaves with glaze.