Lightly scald the milk and butter together. Let cool to about 115 degrees F.

In a mixer, combine sugar, salt, yeast, and 2 cups of flour.

Slowly mix in the milk and butter. Add the 2 eggs and another 2 cups of flour.

Mix until well combined.

Add enough flour to make a soft dough.

Let rise until doubled, about 1 hour.

Beat together until well combined. Set aside.

Combine all in a small saucepan and bring to a simmer, stirring until thickened. Set aside.

Once the dough is ready, split into 4 equal pieces. Roll out each piece to a rectangle about 18 x 12 inches.

Spread 1/4 of the cream cheese filling in the center of each rectangle. Then apply 1/4 of your fruit filling on top of the cream cheese layer.

On the outer 1/3 edges, slice the dough into 1/2 - 3/4 inch "fingers". Fold the fingers over the middle filling, alternating as you go along (left/right or top/bottom), then (right/left, or bottom/top).

Place the braids onto parchment lined baking sheets and let rise for 1 hour.

Brush the braids with an egg wash mixture of 1 egg yolk and 1 tbsp water.

Bake at 350 degrees F for about 25 minutes or until they are golden brown and the dough is cooked through.

Once cooled, drizzle with a powdered sugar glaze - about 1/2 cup powdered sugar with a dash of vanilla and just enough water or milk to make a glaze.