Time 45m Yield 4 Number Of Ingredients 8 Steps:
Combine the milk and butter in a microwave safe bowl and heat until butter is melted. In a large mixing bowl, combine the milk mixture with the sugar and salt and let cool. In a small bowl, combine the water and yeast and let foam. When the milk mixture is cooled a bit, add the eggs and yeast. With a dough hook, mix in the flour. Cover and let rise until double in bulk; about 1-1 1/2 hours. After rising, punch down and divide in half. Roll out on a large jelly roll pan to fit the length of the pan and almost the width. Spread the filling down the middle and either fold over the outer halves or cut strips and braid it over the filling. Cover and let rise another 20 minutes and preheat your oven to 375 degrees. Bake for 25-30 minutes or until golden brown. When cooled, dust with powdered sugar.
Time 1h Yield 18 cake squares Number Of Ingredients 11 Steps:
Preheat oven to 350°F Grease a 13x9x2-inch cake pan. In a large bowl, combine the butter, flour, sugar, salt and baking powder. Mix with your hands to form crumbs (I used a small handheld pastry blender). Take out just enough for crumbs on top of cake, about 3/4 cup. Set aside. To the remaining crumbs add the eggs and milk; beat well. Place all filling ingredients into a medium bowl and beat with a whisk or mixer until smooth. Spread half the batter into the cake pan (batter is very thick and sticky). Pour the cream cheese mixture on top to within about 1/2-inch of the edges. Gently spread the remaining batter on top of the cream cheese (I dropped little dollops of it all across the top, as it was so thick it didn’t spread well, especially on top of liquid cream cheese). Sprinkle the top with the reserved crumbs. Bake for 40-45 minutes or until cake tester inserted in center comes out clean. Remove from oven and set on a rack to cool. To serve, cut into squares. Leftover cake should be refrigerated after a day.
