This is much more that mixed berry sweet bread. This is a beautiful cream cheese and mixed berry filled braided sweet bread. My blog post title just can’t hold that much info. What is a girl to do? So, even though the title doesn’t come close to doing this justice, bare with me and read on. It’s worth it.
This roll will feed a crowd. Seriously. It was ginormous and mostly fed me, but it was 14 inches long. Yeasty treats are a weakness of mine, but then what isn’t a weakness of mine when it comes to sweet treats? Other than coconut.
Anyway. This monstrosity of a sweet bread needs to happen in your house. If need be, divide the recipe in half. The other thing I recommend is to eat it the day of. It’s fresh, tender, and heavenly. After the first day, the juices from the fruit can start to absorb into the bread more than you may like.
I wanted to desperately call this a danish, but I might as well call it what it is. Bread. So, I did. Can we just take a minute to discuss how many recipes I make with fruit in them? A lot. Until I started blogging, I never really realized how in love with fruit I was. I knew I could eat
an entire blackberry pie a large slice of blackberry pie in one sitting, but it has really gone beyond a fruit recipe here and there. Ah well, prepare yourself for another load of them this year. You’ve been warned!
Cream Cheese & Mixed Berry Filled Sweet Bread
- 2 (.25 oz) packages active dry yeast
- 3/4 cup warm water (110 degrees)
- 1 stick salted butter , cold and cubed
- 5 cups bread flour , divided
- 1/2 cup + 1 tsp. granulated sugar
- 1 cup milk
- 2 eggs
- 1 (8 oz.) package of cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 tsp . vanilla bean paste
- 12 oz . container (roughly 2 cups) fresh raspberries
- 12 oz . container (roughly 2 cups) fresh blackberries
- 1/4 cup granulated sugar
- 2 T . all-purpose flour
- Dissolve yeast in the warm water. The water needs to be about 110 degrees otherwise the yeast won't activate. Use a thermometer to make sure it's not too cold or too hot.
- Add in the teaspoon of sugar into the yeast mixture. Let it sit for 10 minutes. The mixture should start to foam.
- Using a food processor, add in the sugar and 3 cups of bread flour. Pulse 10 - 12 times to combined the dry mixture.
- Add the cold, cubed butter into the food processor and turn the processor on high. Let it mix until the flour looks coarse and yellow tinted about 30 seconds. This will cover all the flour with the butter and help make the crust flaky.
- Add in the yeast and water mixture, milk, and eggs. Pulse until combined. The dough will be incredibly sticky.
- Add in 1 cup of flour and pulse until the dough starts to pull away from the sides of the processor. The dough will still be quite sticky.
- Turn the dough out onto a well floured surface. Knead it the remaining cup of flour or enough so the dough isn't sticky anymore. The dough should be very soft.
- Spray a bowl with non-stick cooking spray and place the dough in it. Spray the dough with the non-stick cooking spray and cover with a tea towel. Place in a warm place and let the dough rise until doubled. My dough took about 2 hours to double.
- Once the dough has doubled, punch it down carefully. Flour the clean work surface again and begin to roll out the dough. Make sure you have a nice rectangle form. I would say I rolled mine out close to 16 inches by 18 inches.
- In a medium bowl, add in the cream cheese, sugar, and vanilla paste. Mix with a hand mixer for a minute until very spreadable.
- Spread the cream cheese down the center of the dough using a light hand. Be careful not to spread too hard. Spread it to cover about 4-5 inches across the center of the dough and leave ab out 3 inches on either end.
- Using the same medium bowl, add in the sugar and flour. Mix to distribute the flour throughout the sugar.
- Add in the berries and start mashing the berries just so some of the juices release from the berries. Leave plenty of whole berries! After a good amount of juice has been released, stir to combined with the sugar and flour. Make sure the berries are completely covered.
- Place the berries right on top of the cream cheese.
- Using scissors or a pizza cutter, cut strips on either side of the cream cheese and berries. Be sure to leave the ends in one piece to fold them over.
- Fold over the ends and begin braiding the dough on the sides. Spread a little oil on the dough to help it stick if it's an issue for you. Carefully stuck in the last couple of pieces.
- Let rise for another 30 minutes. Preheat oven to 350 degrees.
- Place in the oven for 35 -45 minutes or until the dough is completely baked through. The top will be golden brown and if you give the sides a tug and no raw dough appears, it is done.
- Remove from the oven and let it sit for 1 hour.
- Cut and serve!
This makes a delicious brunch item! What kind of breakfast/brunch items do you enjoy?