This is an awesome combination of tangy passion fruit curd and creamy sweet cream cheese filling inside a soft and cottony braided bread.

This bread is absolutely delicious, each soft and pillowy bite is loaded with the tangy passion fruit curd with a sweet creamy cream cheese….perfect in the morning with a cup of coffee or accompanied with a cup of tea in the afternoon.

– Why is this braided bread so unique?

The combination of passion fruit curd and cream cheese is so unique and exotic.

– How long this bread will stay fresh and soft?

This bread, because was baked using Tanzhong method will stay fresh for many days. And if you have any leftover, store in the refrigerator in an air-tight container and warm it up when serving.

– Is it hard to make this braided bread?

It is very easy, this is one of the things that looks more complicated that, so do not get intimidated by the braiding.

– Are you ready to try this recipe?

Ingredients:

Tangzhong or water roux

• 50 g bread flour
• 250 ml water

Bread dough

• 550 g bread flour
• 80 g sugar
• 7 g salt
• 7 g yeast
• 30 g non-fat dry milk
• 2 eggs (minus 1 ½ tablespoon), approximately 100 g
• 20 ml water
• 2 teaspoons vanilla extract
• 70 g butter

Cream Cheese Filling

• 4 oz cream cheese (light or regular), room temperature
• 2 tablespoons plain yogurt
• 2-3 tablespoons sugar
• 2 teaspoons lemon juice
• ½ teaspoon vanilla extract
• 2 tablespoons all-purpose flour

• Passion Fruit Curd, homemade or store bought

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears, mix for another 2-3 minutes until you achieve the windowpane test. This test demonstrates that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

In the meantime, make the cream cheese filling

Cream Cheese filling

In a small bowl place, the cream cheese and sugar, whisk until soft and creamy.

Add the lemon juice, vanilla extract and continue whisk until well incorporated into the cream cheese.

Add the shifted all-purpose flour into the cream cheese mix and mix well.  Set aside until ready to use.

Assembly

Gently deflate the dough on a floured counter and roll it out to about 10″ x 15″ rectangle.

Using metal ruler, lightly press two lines down the dough lengthwise, dividing it into approximately three equal columns.

Cut diagonally strips one inch apart down the length of the outer parts of your dough. Make sure both sides have the same number of approximately 1-inch strips.

Spread the cream cheese filling int center of the rectangle, leave approximately 1 ½ inch of the top and bottom without filling. Spread the passion fruit curd over the cream cheese filling.

Fold top flap down and bottom flap up over the filling. Lift the top dough strip and bring it diagonally across the filling. Repeat alternating right and left side until the bottom of the dough.

Carefully transfer the braided bread on to a baking sheet lined with parchment paper.

Cover the braided bread and let if rise at room temperature for approximately 45-60 minutes, or until the dough double from its original size.

When ready to bake, pre-heat the oven to 375^oC. Use the separated egg from the dough and brush the top of the braided bread.

Bake for 25 to 30 minutes, or until the loaf is golden brown.

Remove from the oven and let it cool on a wire rack.

Serve warm or at room temperature.

– If you enjoy this bread recipe, you might want to check on these…

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This cake is layered with homemade passion fruit curd, super light, fluffy with a creamy rich and fragrant curd…perfect for any occasion.

I already make 3 batches of passion fruit curd…and twice this layered cake. The cake just disappears…it is true I share with friends and family, but I can guarantee that the cake will not stay long in the refrigerator.

– What is a better way to serve the fragrant passion fruit curd?

In between layers of light and fluffy vanilla chiffon cake

– Why is this cake so delicious?

Imagine a bite of super light cake loaded with fragrant, tangy and slightly sweet passion fruit curd…do I need to say more? If you believe in magic…this cake is magical…

– Did I convince you to try this cake?

Ingredients:

• 5 jumbo/large eggs separated
• 65 g vegetable oil
• 65 g milk
• 110 g cake flour, shifted
• 1 pinch salt
• 1 ½ teaspoons vanilla extract
• 85 g sugar
• 10 g vinegar

• Homemade Passion Fruit Curd (recipe HERE)

Method:

Preheat oven at 275^oF.  Line a 14 x 9 inch (36 cm x 23 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt, and set aside.

In a medium bowl, stir together egg yolks, milk, oil and vanilla extract.  Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Lower the temperature to 275^oC and bake for approximately 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake and cut into 3 equal sections.

Roll the cake gently, then unroll it spread a layer of lemon curd and roll it back. Wrap tightly with a plastic wrap. Repeat the same procedure with the other half piece of cake.

Place the cake roll in the refrigerator for a couple of hours before serving.

– If you like this Swiss cake roll, you might want to look at these dessert recipes…

Thank you for visiting Color Your Recipes…have a colorful week!