Description
Sweet bread filled with a delicious strawberry cream cheese mixture. This bread is perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 cup milk, warmed to 105-115°F (40-46°C)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 large egg, at room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract (alcohol-free)
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (alcohol-free)
- 1 cup fresh strawberries, hulled and diced
- 1 large egg, beaten (for egg wash)
Instructions
- In a large bowl, combine the warm milk, granulated sugar, and yeast. Let it sit for 5-10 minutes, until foamy.
- Add the egg, melted butter, and vanilla extract to the yeast mixture. Whisk until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the diced strawberries.
- Once the dough has risen, gently punch it down and divide it into two equal portions.
- On a lightly floured surface, roll out one portion of dough into a rectangle (approximately 12×8 inches).
- Spread half of the strawberry cream cheese filling evenly over the dough, leaving a small border around the edges.
- Roll up the dough tightly from one long side. Pinch the seam to seal.
- Repeat with the second portion of dough and the remaining filling.
- Place the rolled doughs seam-side down on a baking sheet lined with parchment paper. You can shape them into logs or coil them into a round shape.
- Cover the bread with plastic wrap and let it rise again for 30-45 minutes, or until puffy.
- Preheat your oven to 375°F (190°C).
- Brush the top of the bread with the beaten egg wash.
- Bake for 25-30 minutes, or until golden brown and cooked through.
- Let the bread cool on a wire rack before slicing and serving.
Notes
- Ensure your milk is warm, but not too hot, to activate the yeast.
- Do not overmix the dough once the flour is added.
- Adjust the amount of powdered sugar in the filling to your taste.
- This bread is best enjoyed fresh on the day it is baked.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg