Print Options

Back to Pineapple Cheese Braid >

Include these items:

Select reviews >

Taste of Home Logo

Pineapple Cheese Braid

Pineapple Cheese Braid
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
26 ServingsPrep: 45 min. + rising Bake: 25 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 5 tablespoons sugar
  • 2 eggs
  • 1/4 teaspoon salt
  • 4-1/4 to 4-1/2 cups all-purpose flour
  • PINEAPPLE FILLING:
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • CREAM CHEESE FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • ICING (optional):
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons milk

Directions

  • 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
© Taste of Home 2012

2 of 2

Pineapple Cheese Braid (continued)

Directions (continued)

  • 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; reduce heat. 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 15-in. x 9-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. Yield: 2 loaves.
Nutrition Facts: 1 serving (1 slice) equals 185 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 90 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2012