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In a small bowl, combine water and yeast. Let sit for 5 minutes.
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Put the flour, yeast, salt and sugar into the processor and briefly pulse just to mix it up.
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Drop in the cold butter, and process briefly to chop up the butter to pea sized crumbles.
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In a bowl whisk together yeast, milk, and egg.
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Pour the flour mixture into the wet ingredients. Very gently fold the two mixtures together.
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Wrap dough in plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
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Makes 2 braided loaves and serves 4-6 people each.
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Once chilled, roll dough out into a large square on a lightly flour surface.
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Fold it into thirds (like folding a business letter). Repeat this step 2 more times for a total of 3 times.
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Wrap dough in plastic wrap and refrigerate for at least one hour. If planning to freeze for later, wrap up tightly and place in a plastic bag. Freeze for up to 1 months. Before moving to next step, defrost dough in fridge over night.
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While dough is chilling, make cream cheese filling.
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Combine cream cheese, egg yolk, sugar, and vanilla in a bowl and whisk until smooth. Chill until ready to use.
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After dough has chilled, cut in half, and wrap and refrigerate 1 half while working with the other.
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Roll dough out on a lightly floured surface to a 12x6 inch rectangle.
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Transfer dough to a lined baking sheet.
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Spread ½ of the cream cheese filling and ¼ cup of jam down the length of the center of the strip.
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Cut slanting strips (about 1 inch each) along both sides.
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Tightly fold the diagonal strips of dough over the filling, alternating sides until all loaf is braided. Press ends to seal.
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Repeat with second loaf.
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Let rest for 15-20 minutes.
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Preheat oven to 400 degrees.
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Baste loaves with egg wash.
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Bake braided loaves for 15-20 minutes or until golden brown.
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While baking, make the glaze.
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Whisk powdered sugar, milk, and vanilla until smooth.
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Allow braids to cool for 10 minutes then drizzle with glaze.
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Slice and enjoy!