Published by Melissa on | Updated | 52 Comments
Pin
Share
Tweet
Jump to Recipe
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 theRed Star Yeastwebsite. 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 alwaysreceive 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.
Print Recipe Pin Recipe Rate this Recipe
4.59 from 12 votes
Cherry ‘n’ Cheese Lattice Coffeecake
Cook Time35 minutes mins
Total Time35 minutes mins
Course: Sweet Rolls
Keyword: baking, Breakfast, food
Author: Barbara Schieving
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
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast.
Disclosure: This post is sponsored by Red Star Yeast, but all opinions expressed are always my own.You can also find Red Star Yeast onFacebook,TwitterandPinterest.
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
Pin
Share
Tweet
« Cardamom-Orange Coffee Cake Loaf
Whipped Spelt Bread »
About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
Donna
Barbara can I use puff pastry dough such as pepperidge farms dough? Would you know how to make a cinammon pecan coffee cake.
Reply
Janet
You might check out the temperature for the water your recipe says 120-130 degrees. I made this yesterday following your directions and my bread didn’t puff up as much. I checked the red star yeast website after and theirs state 80 degrees. The cherry and cheese inside tasted good but the bread could have been better if it puffed more. Another tip you might put down makes 2 loafs like the red star yeast site has so people know. I didn’t really want two cherry and cheese loaves so I made a chocolate one with the extra dough.Reply
Julie Mo
My parents seriously thought I bought this at a bakery, and they were very impressed to find out I made it at home! I love that you get two big coffee cakes per recipe!
I added 1 tsp almond extract to the cheese filling and icing, plus slivered almonds on top before baking. It is such a great recipe!Reply
Barbara Schieving
Thanks for the rave review Julie! Sounds like tasty additions. So fun to hear your coffee cakes impressed your parents.
Reply
Leave a Reply
« Older Comments
