Use your bread machine to prepare the dough for this peach jam twist. The filling also includes cream cheese. It's worth the extra effort. You will need a 9" cake pan for this treat.
Ingredients
1/3 cup water, warm 78g
1 egg
1/2 tsp vanilla extract 2g
2 tbsp soft butter, 28g
2-3 tbsp white sugar 24-36g
1/2 tsp salt
2 cups flour ap or bread 240g
2 1/4 tsp instant yeast 7g
8 oz cream cheese 226g -- very soft
3/4 cup peach jam 255g
1 egg w/ a tsp water
Instructions
Please read Susy's Tips & Tricks
Place the first 8 dough ingredients in your bread machine. Set on the Dough setting. You may need to add some more liquid if the mixture is very dry. It should be smooth and slightly tacky. Check it at about 4-6 minute mark. As soon as the kneading is done remove the dough and place on a clean counter. You do not want the dough to rise.
The kneading cycle is usually 19-22 minutes. Place the dough on a lightly floured surface cover for 10 minutes. Roll thin into a 15"/ 38cm circle. Do your best but don't stress if it's not perfectly circular.
Place evenly on a 9"/ 22cm greased cake pan. The sides should evenly hang over the edge.
Make sure your cream cheese is very soft. I place in the microwave a few seconds; stirring to make sure it is very soft. Spread evenly in center of cake pan to its edges.
Then take the stirred jam and spread evenly over the cream cheese.
Now you will make slices every 1"/ 2.5 cm, apart and 1/2" from the cream cheese jam mixture. Cut with scissors as evenly as you can. Don't worry if your ribbons aren't perfect.
Now take two 'ribbons'; braid together and pull towards the center. Try to lay them evenly. It's okay if it's not even.
Cover and let rise in a draft free location. It should get light and puffy. This rise time may be 60-90 minutes. Do the poke test.
Preheat oven 375F/190C.
Lightly brush the egg/water mixture all over with a pastry brush.
Place on the middle oven rack and bake for 20-25 minutes.
Let cool 30-45 minutes then remove and slice as desired.
Susy's Tips & Tricks
You can use all-purpose or bread flour.
You can use active dry yeast or instant. It is not necessary to proof ady or adjust the quantity.
Be sure that the cream cheese is very soft. I recommend using a microwave to soften for a spreadable consistency.
Choose a flavor of jam that you prefer. Be sure stir it to make it easier to spread.
Why do we add water to an egg glaze? The water thins the proteins in the eggs so it doesn't cook like scrambled eggs.
Optional stuff in some favourite 3 tbsp nuts in and around the dough, after the egg wash.
Poke test. Poke the dough 1/2"/2 cm deep, with your (wet or floured) fingertip and it instantly springs back, it's underproofed. Wait. It should poke and then fill up in a few seconds.
Looks awesome. Going to try but what is a.
As soon as the kneading is done remove the dough and place on a. You do