BRAIDED BREAD RASPBERRY CHEESECAKE #raspberry #cheesecake #food #bread #tasty #fy #fyp #tiktokfood #foryou #foryoupage DOUGH 335 g flour (all-purpose flour) 25 g granulated sugar 16 g vanilla sugar (2 sachets) 5 g instant yeast (dry yeast) 3.5 g salt (½ teaspoon) 35 ml sunflower oil 1 egg (medium) 125 ml milk CHEESECAKE MIXTURE 150 g cream cheese 40 g granulated sugar 8 g vanilla sugar (1 sachet) 15 g cornstarch 1 egg (medium) RASPBERRY MIXTURE 125 g raspberries 40 g granulated sugar 75 g white chocolate 35 g heavy cream EXTRA 1 egg (medium) Combine flour, sugar, vanilla sugar, yeast, and salt in a bowl. Mix well. Add sunflower oil, beaten egg, and (lukewarm milk). Mix thoroughly and knead for 3-4 minutes. Let the dough rest for 10 minutes (due to its stickiness). Knead the dough again for 10 minutes until smooth. Take another bowl, add some oil, place the dough in the bowl, and knead for 1 minute, shaping it into a ball. Cover the dough and let it rise in a warm place for 1 hour, or until it doubles in size. In a skillet over medium-high heat, cook raspberries with sugar for 5-7 minutes, stirring regularly. Place a sieve over a bowl, add the raspberry mixture, and press it with a spatula or spoon to make it seedless. Put the raspberry mixture in a piping bag. In a deep bowl, combine cream cheese, granulated sugar, and vanilla sugar. Mix well. Sift cornstarch over the bowl and mix again. Set aside the hand mixer and continue with a spatula. Break the egg into the bowl, fold it into the batter. Put the cheesecake batter in a piping bag and set aside. Divide the dough into 8 pieces (64 grams each). Divide each piece of dough (64 grams) into 3 pieces: 30 grams, 17 grams, and 17 grams. Take the 30-gram piece of dough and roll it out into a circle of 10 cm. Roll both 17-gram pieces into long strands of 35 cm. Take the two strands of dough and twist them around each other. Place the twisted dough strands along the edges of the round disc. Place the braided bread on a baking sheet lined with parchment paper. Fill the dough with a layer of the raspberry mixture topped with the cheesecake batter. Brush the sides of the braided bread with beaten egg and let them rise for 30 minutes or until they double in size. Place the rolls in a preheated oven at 200 ℃. Bake for approximately 10-12 minutes or until the rolls are nicely golden brown. Once out of the oven, cover them with a clean kitchen towel to keep them soft. Melt the white chocolate using a double boiler and transfer it to a piping bag or sandwich bag. Pipe a layer of white chocolate on top of the rolls and immediately add subtle dots of raspberry juice. Use a toothpick to create an elegant pattern. Let the chocolate fully harden for a perfect finish. - @kookmutsjes