Swirled Berry Cream Cheese Bread Recipe

Swirled Berry Cream Cheese Bread Recipe

🧈 Ingredients

For the Dough:

• 3 cups all-purpose flour

• 1/4 cup sugar

• 2 1/4 tsp (1 packet) instant yeast

• 1/2 tsp salt

• 1/2 cup warm milk (110°F / 43°C)

• 1/4 cup warm water

• 1/4 cup unsalted butter (softened)

• 1 large egg

For the Filling:

• 1 cup berry jam (raspberry, cranberry, or mixed berry)

• 4 oz (½ block) cream cheese (softened)

• 2 tbsp sugar

• 1 tsp vanilla extract

• 1 tbsp flour (to thicken the filling)

• Optional: 1/2 cup chopped pecans or walnuts

For the Egg Wash:

• 1 egg yolk

• 1 tbsp milk

🥣 Instructions

Step 1: Make the Dough

1. In a large bowl, mix warm milk, warm water, sugar, and yeast. Let it sit for 5–7 minutes until foamy.

2. Add softened butter, egg, and salt. Mix well.

3. Gradually add flour, mixing until a soft dough forms.

4. Knead for about 8–10 minutes until smooth and elastic.

5. Place in a greased bowl, cover, and let it rise for 1 to 1½ hours (or until doubled in size).

Step 2: Prepare the Filling

1. Beat cream cheese, sugar, vanilla, and flour until smooth.

2. In another bowl, stir the berry jam to loosen it.

Step 3: Assemble the Loaf

1. Punch down the dough and roll it out into a large rectangle (~12×18 inches).

2. Spread the cream cheese mixture evenly over the dough, leaving a ½-inch border.

3. Spread the berry jam over the cream cheese layer.

4. Sprinkle nuts if using.

5. Roll it tightly into a log from the long side.

6. Slice it in half lengthwise (like babka style) and twist both halves together, keeping the cut sides facing up for a marbled look.

7. Place it in a greased loaf pan.

Step 4: Second Rise

• Cover the pan and let it rise for 40–45 minutes until puffy.

Step 5: Bake

1. Preheat oven to 350°F (175°C).

2. Brush the top with egg wash.

3. Bake for 35–40 minutes, or until golden brown and cooked through.

4. If the top browns too fast, cover loosely with foil.

Step 6: Cool and Serve

• Let it cool completely before slicing (important to set the filling).

• Enjoy it slightly warm or toasted with butter!

💡 Tips

• Prevent soggy bread: Use a thick jam or reduce it slightly on the stove before spreading.

• Don’t overfill: Too much filling can make it leak while baking.

• Perfect swirl: Use a serrated knife to slice the rolled dough cleanly before twisting.

• Extra flavor: Add a little orange zest or cinnamon to the dough.

• Storage: Wrap in foil and keep at room temp for 2 days or refrigerate up to 5 days.

❓ FAQs

Q1: Can I use store-bought dough?
Yes — use sweet brioche or crescent dough for a shortcut version.

Q2: What if I don’t have yeast?
You can use self-rising flour + yogurt for a quick bread version, but texture will differ.

Q3: Can I freeze it?
Absolutely. Slice it, wrap tightly, and freeze for up to 2 months. Reheat in toaster or oven.

Q4: Can I use fresh berries instead of jam?
Yes, cook them briefly with a little sugar and cornstarch to make a quick compote.

Q5: My bread came out dense. Why?
Most likely the dough didn’t rise long enough, or liquid was too hot and killed the yeast.