Walnut Cream Braid - active dry yeast

Method

• In a large bowl, dissolve yeast in water. Add butter, sugar, salt, egg and 1-1/2 cups flour; beat on low for 3 minutes, scraping bowl occasionally. Add enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, beat the cream cheese and sugar; set aside.
• Punch dough down; divide in half. On a floured surface, roll each portion into a 12x8-in. rectangle and place on greased
• . Spread half of the filling down the center third of each rectangle. Sprinkle with walnuts.
• On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise for 30 minutes.
• Bake at 375° for 15-20 minutes or until browned. Cool on wire racks. Dust with confectioners' sugar if desired. Store for refrigerator.