PUMPKIN CHEESE BRAID

Pumpkin Cheese Braid image

Provided by ElisabethJean Shingler

Time 4h20m

Number Of Ingredients 26

PUMPKIN PUDDING
3.5 oz pkg french vanilla instant pudding
12 oz can(s) evaporated milk
15 oz can(s) pumpkin
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp allspice
DOUGH
1/2 c warm water
2 pkg yeast
2 tsp sugar
1/2 c butter, melted
2 eggs, beaten
1 tsp salt
8 c flour
FILLING
16 oz cream cheese, softened
1 c sugar
1/4 c flour
2 eggs, lightly beaten
1 tsp vanilla
VANILLA CREAM GLAZE
2 c powdered sugar
2 tsp vanilla
1/4 c cream (or half & half)

Steps:

1. In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside until the yeast bubbles. In large bowl, mix pumpkin pudding ingredients until slightly thickened. Add butter, eggs, salt; mix well. Add yeast mixture. Blend. Gradually add the flour and knead until smooth. Place dough in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes.
2. While the dough is rising, prepare the filling by mixing all of the ingredients together until smooth. Chill 'til ready to use.
3. Divide dough into fourths. Roll each into a 12 x 8-inch rectangle on a sheet of baking parchment. Spread a quarter of the filling lengthwise down the center third of each rectangle. Cut 1-inch-wide strips from each side of the filling out to the edges of the dough. Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side.
4. Allow the braids to rise, covered, for 1 to 11/2 hours, until almost doubled in size. Bake them in a preheated 350°F oven for 20 to 25 minutes, or until golden brown. Remove from the oven, and cool on a wire rack. You may sprinkle with XXX sugar, or drizzle with Vanilla Cream Glaze.