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Braided Heart |
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Serves: 12 Print this RecipeServing: 1 piece 2 loafs Rhodes Bread Dough, thawed and risen 1 (3-ounce) package cream cheese 1 tablespoon butter, softened 1 teaspoon lemon juice 1/4 cup sugar 1 (21-ounce) can can cherry pie filling 1 egg, beaten ICING: 1 cup powdered sugar 1 tablespoon butter, softened 2 tablespoons milk 1/2 teaspoon vanilla extract, or almond extract Cherries, if desired Spray board or counter with non-stick cooking spray. Place loaves end to end and roll the combined length into a 12 x 30-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough on either side of center into 1-1/2 inch strips horizontally. Mix cream cheese, butter, lemon juice and sugar together and spread down the center of braid. Top mixture with cherry pie filling. Make cuts on sides from filling to dough edges. Begin braid by folding top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by stretching last strip and tucking under. Using both hands, carefully lift braid onto a large baking sheet sprayed with non-stick cooking spray. Bring ends together forming an open circle. Pull circle into a heart shape (cut ends on an angle in order to join tightly). Place four glasses filled halfway with water at each bend in the heart to help retain its shape as it rises. Brush with egg and cover with sprayed plastic wrap. Let rise until double. Remove wrap and glasses and bake at 350°F for 25-30 minutes. Remove from pan and let cool. Combine icing ingredients and drizzle over braid. Decorate with cherries. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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