Fruit Braid
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 cup sugar
- 1 tsp lemon juice
- 1/3 cup butter
- cream cheese filling
- 2 tsp cinnamon
- 1/2 cup raisins optional
- 1/2 cup nuts chopped
- 1 tbsp butter softened
- 1 loaf frozen bread dough thawed
- cinnamon nut filling:
- 1/2 cup brown sugar
- 1 8 oz pkg cream cheese softened
- 1 can pie filling (i like raspberry)
- white frosting or glaze
- Carbohydrate 312.356350178911 g
- Cholesterol 442.666458553704 mg
- Fat 186.580257091033 g
- Fiber 12.0511393566728 g
- Protein 29.1970907735584 g
- Saturated Fat 94.7498848910755 g
- Serving Size 1 1 Serving (732g)
- Sodium 15277.9914877495 mg
- Sugar 300.305210822238 g
- Trans Fat 18.1362726196752 g
- Calories 2927 calories
Allow loaf of bread to thaw out until it is warm. For this recipe it is essential for the dough to be completely thawed out. Use a little vegetable oil on your rolling pin and on the surface you are rolling the dough on. Roll out the dough into a 10"x24 rectangle. Spread a light layer of filling (either cinnamon nut filling OR cream cheese filling w/pie filling) in the middle. Keep it in the middle/center since you will need to cut slits down the sides of the dough. Cut slits down sides (going about every 1 3/4 inch apart). Cut in just enough to be able to braid dough. Begin braid at top. fold top down a little, then fold left side, then right, then left, then right, etc. Close off the bottom by folding dough up a little before folding the last four pieces of dough. Cover with plastic wrap; let rise until double. Bake at 325 degrees for 25-30 minutes. Frost while still warm.
