This bread looks fancy, but the technique for achieving this braid is simple.
🥚 Bread dough (you can use any type. Enriched dough will make a tastier/sweeter treat. This time around I used brioche dough, but you could use your favorite dough recipe or even refrigerated/frozen bread dough)
🥚 1/2 c. strawberry jam
🥚 1/2 c. cream cheese frosting (recipe here)
🍥 Roll the dough into a rectangle– about six to eight inches tall and as long and 12 inches wide.
🍥 Spread the cream cheese frosting down the center of the rectangle horizontally, taking no more than an inch of width.
🍥 Spread the jam on top of the cream cheese.
🍥 Using a sharp knife, make strips (about one inch wide) on either side of the filling, cutting at a 45 degree angle.
🍥 Lift the strips, alternating top and bottom, to “braid” the loaf, pinching the strips cut edge to the far side of the filling.
🍥 Wrap the end sections, sealing so the filling doesn’t leak out.
🍥 Transfer to a baking sheet.
🍥 Allow to rise until double (about an hour and half)
🍥 Lightly brush with an egg wash (1 egg, beaten plus 1 T water)
🍥 Bake at 375 F for about 35 minutes.
🍥 Allow to cool completely on a cooling rack before serving.