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Cheese and Raspberry Braid

Servings 2 30 cm long braids
Author Natalie

Ingredients

For the dough:

  • 500 grams (3 ½ cups) all-purpose flour
  • 10 grams (1 tbsp.) active dry yeast
  • 100 grams (1/2 cup) soft butter
  • 75 grams (1/3 cup) sugar
  • 2 large eggs
  • 200 grams (1 cup) sour cream
  • Pinch of salt
  • 1 tsp. vanilla extract

For the cheese and raspberry filling:

  • 500 grams ricotta cheese
  • 150 grams (3/4 cup) sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 30 grams (3 tbsp.) cornstarch
  • 150 grams frozen not thawed or fresh raspberries

For brushing:

  • 1 beaten egg
  • coarsely chopped almonds

For decoration:

  • Sugar powder

Instructions

Dough:

  1. In a mixer bowl with a kneading attachment, put flour, yeast, butter, sugar, eggs, sour cream, vanilla and salt and knead for 10-12 minutes until you get a slightly sticky dough.
  2. Make a spherical form of dough, cover with a damp towel or plastic wrap and allow rising overnight in the refrigerator.

Cheese and raspberry filling:

  1. In a bowl mix cheese, sugar, eggs, vanilla, salt and cornstarch into a uniform mixture.

Assemble the cakes:

  1. Divide the dough into 2 parts.
  2. On a floured surface, roll each part of dough into a rectangle about 1/2 cm thick.
  3. Spread half of the cheese filling in the center third of the rectangle and sprinkle half of the frozen raspberries.
  4. Cut the 2-thirds on the sides into strips and braid them in a cross-section over the filling.
  5. Place the cake on a baking pan lined with baking paper.
  6. Repeat with the second part of the dough and the rest of the filling and raspberries.
  7. Cover the cakes with a towel and allow rising until they almost double the volume.
  8. Preheat oven to 170c degrees.
  9. Gently brush the cakes with beaten egg and sprinkle with almonds.
  10. Bake the cakes for 30-35 minutes or until the cakes are golden and set.
  11. Before serving, sprinkle with powdered sugar.

Recipe Notes