Ingredients
2 packages (1/4 ounce each) active dry yeast1 cup warm water (110° to 115°)1/2 cup butter, softened5 tablespoons sugar2 large eggs1/4 teaspoon salt4-1/4 to 4-1/2 cups all-purpose flourPINEAPPLE FILLING:1 can (8 ounces) crushed pineapple, undrained1/2 cup sugar3 tablespoons cornstarchCREAM CHEESE FILLING:2 packages (8 ounces each) cream cheese, softened1/3 cup sugar1 tablespoon lemon juice1/2 teaspoon vanilla extractICING (optional):1 cup confectioners’ sugar2 to 3 tablespoons milk
Preparation
In a large bowl, dissolve yeast in water. Add butter, sugar, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
For pineapple filling, combine the pineapple filling ingredients in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium. Cook and stir until thickened. Cool. In a bowl, combine cream cheese filling ingredients; mix well.
Punch dough down. Divide dough in half. On a floured surface, roll each portion into a 15x9-in. rectangle. Place on greased baking sheets. Spread the cream cheese filling lengthwise down center third of each rectangle. Spread the pineapple filling on top.
On each long side, cut 1-in. wide strips 3 in. into center. Starting at one end, fold alternately strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool. If desired, combine icing ingredients and drizzle over braids. Store in refrigerator.
