A soft, enriched braided loaf filled with sweet cream cheese and juicy strawberries.
Ingredients (makes 1 large loaf)
Dough
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- ¼ cup (56 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp salt
- 3–3¼ cups (360–390 g) all-purpose or bread flour
Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
Strawberry Filling
- 1½–2 cups fresh strawberries, hulled and diced
- 2–3 Tbsp sugar
- 1 Tbsp cornstarch
- 1 tsp lemon juice
- Optional: ½ tsp lemon zest
Finish
- 1 egg beaten with 1 Tbsp water or milk (egg wash)
- Optional: powdered sugar for dusting after baking
Instructions
- Make the dough
In a large bowl or stand mixer, combine warm milk, yeast, and a pinch of the sugar. Let sit 5 minutes until foamy.
Add the remaining sugar, egg + yolk, softened butter, vanilla, salt, and 3 cups flour. Mix until a soft dough forms, then knead 6–8 minutes until smooth and elastic. Add a little more flour only if needed.
Place in a greased bowl, cover, and let rise until doubled, about 1–1½ hours. - Prepare the fillings
- Cream cheese: Beat cream cheese, sugar, vanilla, and egg yolk until smooth and creamy.
- Strawberries: In a small saucepan, cook the diced strawberries, sugar, cornstarch, and lemon juice over medium heat until thickened (5–8 minutes). Let cool completely.
- Assemble
Punch down the dough and roll it out on a lightly floured surface into a large rectangle (about 12 × 16–18 inches).
Spread the cream cheese filling evenly over the dough, leaving a ½-inch border.
Spoon the cooled strawberry filling down the center (or scatter it evenly).
Make diagonal cuts along both long sides of the rectangle. Fold the strips over the filling, alternating sides to form a braid. Pinch the ends to seal.
Carefully transfer the braid to a parchment-lined baking sheet. - Second rise
Cover and let rise until puffy, 30–45 minutes.
Preheat the oven to 350°F (175°C). - Bake
Gently brush the braid with egg wash.
Bake for 30–40 minutes, until deep golden brown and the internal temperature reaches about 190°F (88°C). Tent with foil if it browns too quickly. - Cool & serve
Cool on the pan for 15–20 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Best served slightly warm or at room temperature.
Tips
- Make sure the strawberry filling is completely cool before assembling so it doesn’t melt the cream cheese.
- For cleaner slices, let the loaf cool longer.
- Store leftovers in the refrigerator (because of the cream cheese) and warm slices gently before eating.
- You can also bake this in a loaf pan for a more compact shape.
Soft, creamy, and full of fresh strawberry flavor. Enjoy!
