Pineapple Cheese Braid

Name: Pineapple Cheese Braid
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 large eggs; 1/4 teaspoon salt; 4-1/4 to 4-1/2 cups all-purpose flour; 1 can (8 ounces) crushed pineapple, undrained; 1/2 cup sugar; 3 tablespoons cornstarch; 2 packages (8 ounces each) cream cheese, softened; 1/3 cup sugar; 1 tablespoon lemon juice; 1/2 teaspoon vanilla extract; 1 cup confectioners' sugar; 2 to 3 tablespoons milk

16 ingredients

7 steps

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 large eggs
1/4 teaspoon salt
4-1/4 to 4-1/2 cups all-purpose flour
1 can (8 ounces) crushed pineapple, undrained
1/2 cup sugar
3 tablespoons cornstarch
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
2 to 3 tablespoons milk

Directions

1

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.
2

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 45 minutes.
3

For pineapple filling, combine the pineapple filling ingredients in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium. Cook and stir until thickened. Cool. In a bowl, combine cream cheese filling ingredients; mix well.
4

Punch dough down. Divide dough in half. On a floured surface, roll each portion into a 15x9-in. rectangle. Place on greased
5

. Spread the cream cheese filling lengthwise down center third of each rectangle. Spread the pineapple filling on top.
6

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.
7

Bake at 350° for 25-30 minutes or until golden brown. Cool. If desired, combine icing ingredients and drizzle over braids. Store in refrigerator.