A sweet bread dough filled with cream cheese and cherries, “braided” and baked until it’s golden brown, then finished with sweet icing drizzled prettily over the bread.
Today’s post is another wonderful recipe from the Red Star Yeast website. It’s the second in a series of three posts that I’ve team up with Red Star to bake one of their recipes. I knew I’d love the recipe even before I made it. I’ve made mock braids in the past and they’re easy to make, and fun to serve because they look impressive and always receive oohs and ahhs.
The dough isn’t really braided. Strips of dough are cut on the sides of the dough and crossed over each other so it looks braided. I like to create a flap of dough on each end by cutting away the strips of dough on the first and last rows. Fold the flap of dough over the filling and then start braiding so the filling doesn’t leak out when it’s baked. Criss-cross the pieces of dough until you get to the last rows. Fold the bottom flap over the filling, cross the last rows and neatly tuck them underneath the bread.
I made this for breakfast for my daughter’s birthday. I didn’t want to get up super early, so I used the postpone baking tips on the Red Star website. After kneading the dough, I put it in the refrigerator overnight for the first rise. In the morning, I let the dough warm up a bit and then shaped it and let it rise according to the directions. A nice time saver in the morning.
You could fill your beautiful coffeecake with a variety of fruit fillings. I used canned pie filling, but homemade would be even better.
Cherry ‘n’ Cheese Lattice Coffeecake
Ingredients
Dough
- 3 cups bread flour
- 1 ½ teaspoon salt
- 3 tablespoons sugar
- 2 ¼ teaspoons 1 package active dry yeast*
- ¼ cup water
- ½ cup sour cream
- 3 tablespoons butter
- 2 eggs
- 1 teaspoon vanilla
Filling
- 6 oz. two 3 oz. packages cream cheese, room temperature
- 1 egg
- 1 tablespoon sugar
- ⅛ teaspoon salt
- 1 can 1 lb. 5 oz. cherry pie filling
Icing
- 2 to 3 tablespoons water
- 1 ¼ cup powdered sugar
Instructions
- In mixing bowl, combine yeast, 1 cup flour, salt and sugar. Heat water, sour cream and butter to 120º to 130º F; add to dry ingredients. With mixer, beat 2 to 3 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Gradually add remaining flour by hand or with a mixer that has dough hook(s); knead for 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, approximately 30 to 40 minutes.
- To prepare filling, cream together cream cheese, egg, sugar, and salt. Set aside
- Punch down dough and divide in half. On a lightly floured surface, roll each half to a 12 x 17-inch rectangle.
- Spread half of filling lengthwise over center third of dough. Top with approximately half of pie filling. (Save a few cherries from filling to decorate coffeecake after it is baked.) On each long side, cut 1-inch wide strips, 2 inches long. Starting at one end, fold strips at an angle across filling, alternately from side to side. Place coffeecake on greased baking sheet. Cover; let rise until indentation remains after lightly touching the side of the coffeecake, approximately 30 minutes.
- Preheat oven to 350º. Bake in preheated over 30 to 35 minutes. Cool on wire rack. Drizzle with icing; place a few cherries on small lattice openings to decorate coffeecake.
Notes
Disclosure: This post is sponsored by Red Star Yeast, but all opinions expressed are always my own. You can also find Red Star Yeast on Facebook, Twitter and Pinterest.
More breakfast breads you might like:
Cinnamon Apple Candy Cane Kolache with Cinnamon Drizzle, Barbara Bakes
Citrus Cranberry Cream Cheese Danish Braid, Barbara Bakes
Blackberry and Cherry Kolaches, Barbara Bakes
Pear and Spice Twist Bread, Sweet as Sugar Cookies
Vanilla Bean Brown Butter Cinnamon Swirl Challah, Food Wanderings
Twisted Cinnamon-Pecan Breakfast Yeast Bread, Salad in a Jar
conjeannieal
This was a very pretty and tasty coffeecake. For our tastes I cut the salt to 1 tsp. and added a little more sugar to the cream cheese filling. I was a little surprised that the dough DID make plenty for two coffeecakes, so I made one with brown sugar and cinnamon instead of cherries. One recommendation is to either roll your dough on a piece of parchment paper that you can transfer to your baking pan or shape your dough in your pan. It can be difficult to transfer to the baking pan once it’s filled. Thanks for a great recipe! Will use again. : )
marcelle jordan
I see in the delay baking link that another option is to shape the dough and then refrigerate overnight. Is there any particular reason why you choose to refrigerate after kneading? It seems like the rise would take less time and I would be more prepared if I shaped and then refrigerated.
Barbara Schieving
Hi Marcelle – you could definitely give it a try that way. Sometimes the dough will rise too much in the fridge if the yeast is really active, but I haven’t tried it with this recipe. Let me know how it goes if you try it.
Maggie
Can this dough be made in the bread machine? Thanks.
Barbara Schieving
Hi Maggie – the bread machine directions for this recipe are on the Red Star website http://redstaryeast.com/cherry-n-cheese-lattice-coffeecake/ Enjoy!
Christine
I’m making this beauty right now… Why am I dividing the dough in half??? After rising. Is this for two? Thank you!!
Barbara Schieving
Yes, it makes two. Enjoy!
Christine
Ok I made it! What a wonderful recipe. Very easy to follow and turned out amazing! Thank you. You are the best!
Barbara Schieving
Thanks Christine! It really is easy. So glad you tried it and loved it. Thanks for taking the time to let me know.
Kelly
Holy yumminess! This looks amazing. Pinning for the day I’m brave enough to give it a try! xo
Brenda @ a farmgirl's dabbles
That is gorgeous! I love cherries and cream cheese together, reminds me of a recipe Mom used to make!
Coz
Have the dough in the fridge now, waiting to bake it fresh in the morning. Wish me luck, especially with the “plaiting”.
Barbara Schieving
Good luck! You’ll do great. I think a loose braid, with lots of gaps where you see the filling, bakes up prettier.
Maureen | Orgasmic Chef
Talk about a winner of a breakfast!
Barbara
I LOVE that website! This is such a gorgeous coffeecake, Barbara. And a combo of two of my favorite fillings inside, too!
Rosie @ Blueberry Kitchen
This look gorgeous, I love the lattice style top! I love the sound of the cherry pie filling and cream cheese combination too!
Nutmeg Nanny
Oh goodness, this looks so beautiful, I’d be hesitant to slice into it! I bet it tastes heavenly 🙂
Pam
Oh my! It looks amazing and so pretty. Wish I was eating this for breakfast right now!
ashley - baker by nature
This is just beautiful, Barbara!
Kitchen Belleicious
how absolutely beautiful is this! I love the lattice work and the flavor of cherry with cheesecake is amazing!
Liz
Gosh, this is one stunning coffeecake! And the filling sounds scrumptious, too! I’m certain I could eat more than my fair share 🙂
Lora
This is just beautiful. Reminds me of family gatherings.
Lana @ Never Enough Thyme
Oh my gosh, that looks so delicious! Could you send over a couple of slices to go with my coffee this morning? 🙂
Maria
Beautiful!!
Jersey Girl Cooks
I would love to have a piece of this for breakfast. It reminds me of the Danish we would get from a bakery when I was younger.
Asha@FSK
You know, I have yet to make lattice pastries. this is so beautiful. I would love a slice of it!