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2 loaves Rhodes bread, thawed
3 oz pkg cream cheese
1 tbsp butter, softened
1 tsp lemon juice
1/4 c sugar
1 21-oz can cherry pie filling
1 egg, beaten
Cherries, if desired
Icing:
1 c powdered sugar
1 tbsp butter, melted
2 tbsp milk
1/2 tsp vanilla or almond extract
Spray board or sounter with non-stick cooking spray. Place loaves end to end and roll the combined length into a 12x30 inch ractangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough 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 hand, 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 anle in order to join tightly together.) Place 4 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 plastic wrap. Let rise until double. Remove wrap and bake at 350 degrees 25-30 minutes. Remove from pan and let cool. Combine icing ingredients and drizzle over braid. Decorate with cherries.
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