Sweet Cheese Coffee Cake

Recipe Ingredients

		Sweet cheese filling
2		S cream cheese - softened
1/2 cup	99g / 3.5oz	Sugar
1		Egg white
1 tablespoon	15ml	Flour
2 teaspoons	10ml	Lemon peel
1 cup	160g / 5.6oz	Raisins
		Crumb topping
1 1/4 cups	78g / 2.8oz	All-purpose flour
3 tablespoons	45ml	Sugar
3 tablespoons	45ml	Softened butter or margarine
		Dough
5 1/2 cups	343g / 12oz	All-purpose or bread flour (to 6 cup)
1/3 cup	65g / 2.3oz	Sugar
1 teaspoon	5ml	Salt
3		Rapid rise yeast
1 cup	237ml	Water
1/2 cup	99g / 3.5oz	Butter or margarine
3		Eggs - at room temperature

Recipe Instructions

Prepare Sweet Cheese Filling and Crumb Topping. Sweet Cheese Filling: Beat 2 packages softened cream cheese with sugar and 1 egg white until smooth. Stir in flour, lemon peel and raisins. Refrigerate until ready to use.

Crumb Topping: Combine flour and sugar. Stir in softened butter or margarine until mixture is crumbly.

In large bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat water and butter until very warm, 120 to 130F. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.*

Divide dough into 3 equal pieces. Roll one piece to 12- x 7-inches.

Transfer to greased baking sheet. Starting at short side, spread 1/3 prepared filling down center third of rectangle length. Cut 1-inch wide strips along both sides of filling, cutting from filling out to edges of dough.

Fold strips at an angle across filling, alternating from side to side. Sprinkle with 1/3 prepared topping.

Cover tightly with plastic wrap; place in freezer. Repeat with remaining pieces of dough, filling and topping to make 3 braids. When firm, remove each braid from baking sheet, wrap with plastic wrap and place in freezer bag or wrap in foil. Keep frozen up to 4 weeks.

Remove from freezer; unwrap and place on ungreased baking sheets. Let stand, covered loosely with plastic wrap, at room temperature until fully thawed, about 2 hours. Let rise in warm, draft-free place until doubled in size, about 40 minutes.

Bake at 375F for 15 to 20 minutes. Cover with foil to prevent excess browning; bake additional 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks.

Yield: 2 Cakes

Source:
Mrs. Harold tbs Cook

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