Comments on: Blueberry Cream Cheese Braid

By: toxobread

toxobread — Fri, 22 May 2009 03:17:22 +0000

Sarita: Gracias! It was muy delicioso!

By: sarita zacarias

sarita zacarias — Fri, 22 May 2009 03:13:49 +0000

OMG that looks DELISIOSO,

By: toxobread

toxobread — Fri, 24 Apr 2009 00:53:22 +0000

Lu Ann: I’ve baked this cream cheese braid to be eaten on the same day, or if not, then well wrapped for the next day. Unfortunately I’ve always made it for gatherings where lots of people would finish it off, but I imagine after a day you’d really want to keep it in the refrigerator, and gently warm it up in the oven when you’re ready for some more.

By: Lu Ann

Lu Ann — Thu, 23 Apr 2009 22:41:57 +0000

Just wondering how long can you keep a cooked cream cheese baked goods out of the refridgerator?

By: toxobread

toxobread — Sat, 04 Apr 2009 05:19:26 +0000

Hi Angel: It’s always fun to try and bake your own bread, especially with something delicious like a blueberry cream cheese braid. The recipe is flexible enough that you could use your favourite basic sweet dough (for example, one that does not require an overnight bulk fermentation in the refrigerator) and then shape with the blueberry and cream cheese filling.
Good luck and happy baking! I’d love to hear how it goes for you.

By: Angel

Angel — Fri, 03 Apr 2009 12:08:38 +0000

I am making this bread this evening. We have tried a blueberry cream cheese braid before. Husband got one from a fundraiser at work. All u had to do was let it thaw and raise it was so good. So now I am going to make my own.

By: Pineapple and raisin cream cheese buns « Toxo Bread

Pineapple and raisin cream cheese buns « Toxo Bread — Fri, 23 Jan 2009 04:35:32 +0000

[...] colada-ish bun. **I happened to have a bit of the cream cheese filling left over from making the blueberry cream cheese braid and used that, which turned out [...]

By: toxobread

toxobread — Sun, 18 Jan 2009 05:50:29 +0000

Paolo: thanks, I hope you do try it! It’s a fantastic recipe.
I haven’t heard from anyone who used sourdough (as in a starter to substitute for the yeast), but I’m sure it’s possible. The dough resembles brioche or a very rich challah, so if you have any recipes for those that use sourdough, you could estimate the amount of sourdough needed based on those recipes, and adjust the amount of flour and water in this recipe accordingly.
Or even simpler, you could pick your favourite sweet bread dough and use that as the base, and then assemble it into a braid with the blueberry and cream cheese filling.
Give me a shout when you give it a try, and good luck!

By: paolo

paolo — Sat, 17 Jan 2009 18:47:22 +0000

Very good looking recipe….I feel like to try to make it right now! just one thing: did anybody replace the yeast with sourdough? if yes, how much did he/she use?
Thanks in advance

By: toxobread

toxobread — Thu, 08 Jan 2009 18:40:22 +0000

Glenda: Your cousin will love it for sure. I like the combination of blueberries and cream cheese, although sour cherries, blackberries or apple will probably pair equally nicely too. Endless combinations = many braids to enjoy in the future, mmmmm.