Raspberry Braid Loaf

• 4 ounces cream cheese
• 1 tablespoon granulated sugar
• 1/2 teaspoon lemon zest
• 3/4 cup raspberry jam
• 1 large egg
• 1 tablespoon water
• 1/2 cup powdered sugar
• 2 to 3 tablespoons heavy cream
• 1 fresh raspberry, plus more for garnish

1. Roll Amish Dough into a 10- x 12-inch rectangle on a floured work surface. Place rectangle on a piece of parchment paper.
2. Stir together cream cheese, sugar, and zest in a bowl until smooth. Spread the cream cheese mixture down the center of the dough lenthwise, not more than 1 1/2 inches wide. Top the cream cheese filling with raspberry jam.
3. Use a pastry wheel to cut 1/2-inch-thick strips of dough down each side of filling. Try to get an even amount on both sides, but it's okay if it doesn't happen. Lightly pull and twist the top 2 strips of dough, then cross them over the top of the filling. Do not pull the dough too thin or it may break as it rises and bakes. Continue that same routine of twisting the pieces and crossing them over each other on top of the filling, until you are at the bottom. If you find an odd piece of the dough, that doesn't have a mate, just twist it and place it over the filling. Tuck loose ends under the loaf, so they are secure and won't pop out when baking.
4. Stir together egg and water; brush the loaf gently with the egg wash. Bake in preheated oven about 30 minutes or until golden brown. Let cool slightly.

cream cheese, sugar, lemon zest, raspberry jam, egg, water, powdered sugar, heavy cream, fresh raspberry

Taken from www.myrecipes.com/recipe/raspberry-braid-loaf (may not work)