Pinterest had Rapunzel bread with lots of fresh berries, but there was no Elsa bread. So, I came up with this one that has what I call, "Elsa blue" cream cheese filling. If you make it, let me know what you think!
Elsa’s Braided Bread
Makes 16 servings
Ingredients: Bread: 1 cup warm/hot water (not boiling) 1 teaspoon rapid-rise yeast 1/4 cup canola oil 1/4 cup honey 3 cups bread flour 1 teaspoon salt 1/16 teaspoon baking soda 2 tablespoons sour cream 4 ounces cream cheese, softened 1 tablespoon powdered sugar 1 teaspoon vanilla 2 drops teal gel food coloring 2 drops baby blue gel food coloring
Glaze:
3/4 cup powdered sugar 2 tablespoons water or milk 1 tablespoon vanilla extract white and silver sparkling sugar sprinkles
Directions:
1. Begin by combining the water, yeast, canola oil and honey in a medium bowl. Give three stirs and set aside for five minutes to activate the yeast. 2. In a large bowl, combine the flour, salt and baking soda. 3. Once activated, add the wet contents to the dry and use a wooden spoon to gently stir until thoroughly mixed into a sticky, but firm dough. If too dry, add warm water, one teaspoon at a time. If too wet, add flour, one teaspoon at a time.4. Cover the bowl with a dish towel and set aside in a warm spot for 10 minutes. 5. In the meantime, stir to combine sour cream, cream cheese, powdered sugar, vanilla and teal and baby blue gel food colorings until desired “Elsa” color is reached. 6. Preheat the oven to 425. 7. After 10 minutes, dough should be a bit larger in size. Place onto a floured surface and knead 2-3 times before rolling out into a rough rectangle about 1/4 inch thick. 8. Spread cream cheese mixture onto the dough with a spatula in a thin layer. Keep a 1-inch border of dough on the edge. 9. Roll the dough lengthwise onto itself and seal the edge by pinching the dough together with your fingers. You should have one long roll. 10. Using a serrated knife and beginning one inch from the top, slice the roll down into three equal sections. 11. Begin braiding the dough by placing one segment on top of the other, twisting to keep the exposed cream cheese part on the top. 12. Place on a parchment paper-lined cookie sheet and bake for 10 minutes. Remove, lightly cover with foil, and bake another 10 minutes, until the edges are toasty and a knife or cake tester can be inserted and removed clean. Let cool. 13. Once cooled, prepare glaze by stirring together powdered sugar, water or milk, and vanilla. Use a pastry brush to coat top and sides of bread. Immediately shake on sprinkles as desired. Slice and serve!
