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Sourdough Discard Strawberry-Rhubarb Cream Cheese Braid

Sourdough Discard Strawberry-Rhubarb Cream Cheese Braid

  • Author: Crystal
  • Total Time: 60 minutes
  • Yield: 1 Braid (serves 6-8) 1x

Description

Indulge in the irresistible sweet-tart harmony of strawberry-rhubarb compote layered between flaky sourdough discard and creamy cheese, all rolled into a golden braid. Perfect for breakfast, brunch, or a cozy snack, this easy-to-make pastry showcases the versatility of sourdough discard while delivering a burst of summer flavors. The buttery crumb and creamy filling create a delightful contrast that will have your family asking for seconds.

Ingredients

Scale
  • 1 cup active sourdough discard
  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, melted
  • ½ cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup strawberry-rhubarb compote
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • ¼ teaspoon lemon zest
  • 1 tablespoon fresh thyme leaves (optional)
  • 1 tablespoon coarse sugar for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt.
  3. Stir in melted butter, milk, egg, and vanilla until just incorporated.
  4. Fold in the strawberry-rhubarb compote.
  5. In a separate bowl beat the softened cream cheese with powdered sugar and lemon zest until smooth.
  6. On a lightly floured surface roll the dough into a 12×12-inch square.
  7. Spread the cream cheese mixture evenly over the dough, leaving a ½-inch border.
  8. Layer sliced strawberries and rhubarb pieces over the cream cheese, and sprinkle with fresh thyme if desired.
  9. Brush the border with a little milk, then roll the dough tightly into a log and slice into 1-inch thick braids.
  10. Place the braids on the prepared baking sheet, seam side down, and brush the tops with milk.
  11. Sprinkle with coarse sugar.
  12. Bake for 25–30 minutes, or until golden brown and cooked through.
  13. Allow to cool slightly before serving.

Notes

Tip: Use a well-fed sourdough discard for the best rise. If you prefer a sweeter braid, increase the powdered sugar in the filling. Substitute raspberries for strawberries or add a splash of lemon juice to the compote for extra brightness. Store in an airtight container at room temperature for up to 2 days, or freeze baked braids for up to 1 month.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: B
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of braid (about 100g)
  • Calories: 250
  • Sugar: 15
  • Sodium: 200
  • Fat: 12
  • Saturated Fat: 5
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 28
  • Fiber: 2
  • Protein: 5
  • Cholesterol: 10

Keywords: sourdough discard, strawberry, rhubarb, cream cheese, braid, pastry, sweet bread

Find it online: https://crystalrecipes.com/sourdough-discard-strawberry-rhubarb-cream-cheese-braid/