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Walnut Cream Braid

This pretty plaited bread comes all the way from North Pole - Alaska, that is! Resident Jean Erickson makes it each December for family and friends. "It's become a tasty tradition we all look forward to," she smiles. "The nutty cheese filling is so good!"

32 ServingsPrep: 30 min. + rising Bake: 15 min. + cooling

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup butter, softened
2 tablespoons sugar
1/2 teaspoon salt
1 egg
2 to 2-1/2 cups all-purpose flour
FILLING:
2 packages (3 ounces each) cream cheese, softened
3/4 cup sugar
1/2 cup finely chopped walnuts
Confectioners' sugar

Directions

In a large bowl, dissolve yeast in water. Add butter, sugar, salt,
egg and 1-1/2 cups flour; beat on low for 3 minutes, scraping bowl
occasionally. Add 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 1 hour.
Meanwhile, in a small bowl, beat the cream cheese and sugar; set
aside.
Punch dough down; divide in half. On a floured surface, roll each
portion into a 12-in. x 8-in. rectangle and place on greased baking

2 of 2

Walnut Cream Braid (continued)

Directions (continued)

sheets. Spread half of the filling down the center third of each
rectangle. Sprinkle with walnuts.
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 minutes.
Bake at 375° for 15-20 minutes or until browned. Cool on wire
racks. Dust with confectioners' sugar if desired. Store for
refrigerator. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 74 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 47 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.