Raspberry-Cream Cheese Braid

I've made this before--the lemon version. It bears repeating, no? This time, it's made with raspberries and cream cheese. I'm finding that these braids are fairly easy to make if you have a stand mixer (I haven't tried it without). Working with dough can be tricky, but as with most things, practice makes perfect. This recipe, adapted from King Arthur Flour, makes a sweet braid that tastes like it comes from a bakery...only better, since you know what went into it.

I won't bore you with pictures of the process. If you would like, visit my post Braided Lemon-Sour Cream Bread and you can see what goes on, from making a "sponge", to braiding the dough. I will share a quick recipe for the Raspberry filling, which is awesome.

You'll have more filling than you'll need for the braids. Just use it on some pancakes...yum!

Place the raspberries, water and sugar in a medium sized heavy saucepan. Heat over medium heat until mixture comes to a boil. Lower heat and simmer for about 5 minutes. Slowly, stir in the cornstarch slurry. Cook and stir for a few more minutes, or until the mixture is thickened and bubbling. Cool to room temperature before using.

Truthfully, I should have used more filling than the 1/2 cup per braid that is called for in the recipe. I don't think anyone would have minded if a bit spilled out....

Now, I'm thinking that a savory braid is order. A "man" braid of sorts. Pizza, perhaps? Or something with beer and cheese? Hmmm....perhaps both. Stay tuned.