Raspberry and Cream Cheese Braided Loaf

Time: 2 hours

Yield: 1 large loaf
Recipe from Jamie Cooks It Up!

1/2 C milk
2/3 C hot water
1/2 T yeast
3/4 t salt
1/4 C sugar
4 T butter, melted
2 eggs
3-4 C flour

1 egg
6 oz  Philadelphia Cream Cheese, softened
1/4 C sugar
1/4 t vanilla
dash salt
3/4 C raspberry pie filling

2 1/2 C powdered sugar
4 T milk
1 T butter, softened
1/4 t vanilla
1. Pour your milk into a glass measuring cup and heat it in the microwave for 1 minute. Pour it into your stand mixer.
2. Add your hot water, butter, salt, sugar, eggs and one cup of the flour. Mix until combined.
3. Pour in your yeast and mix for 1 minute.
4. Add the rest of your flour one cup at a time while the dough is mixing. Keep adding flour until the dough scrapes itself from the side of the bowl. 
5. Mix on medium speed for 4 minutes. 
6. Spray your counter with cooking spray, remove the dough from the mixer and let it rest on the counter for 5 minutes. 
7. While your dough is resting, combine all filling ingredients (BUT THE PIE FILLING!) together. Beat well. Roll the dough out into a large rectangle. Using a pizza cutter cut 3 inch strips into both sides of the rectangle. 
8. Spread your Philadelphia Cream Cheese mixture along the center of the loaf. Leave about an inch of dough between the cream cheese and the strips. 
9. Spread the pie filling over the top of the Philadelphia Cream Cheese mixture.
10. Braid you loaf! Just cross one strip over and across the middle, then repeat on the other side. 
Be sure you tuck the top and bottom up and pinch it to close. 
11. Carefully transfer the loaf to a cookie sheet sprayed with cooking spray. 
12. Place the pan in a 170 degree oven. 
13. Let the loaf rise for about 25 minutes or until the dough has doubled in size. 
14. Turn your oven up to 350 degrees. (Leave the pan in the oven as the temperature rises.)
15. Bake for about 25 minutes, or until the top and bottom of the loaf is golden brown.
16. Remove from the oven and brush with melted butter. Let the loaf cool completely. 
17. Place all glaze ingredients together in your stand mixer or medium sized mixing bowl. Beat well until smooth and silky. 
18. Put the glaze into a Ziploc bag, snip the end and pipe the glaze over the top of your cooled loaf.