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1
Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about3 minutes.
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2
Add 1 egg and beat until incorporated; set aside.
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3
Butter 2 baking sheets.
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4
Lay out a large piece of parchment paper and dust with flour.
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5
Cut the dough in half.
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6
Place 1 piece on the parchment and roll into a 16-by-6-inch rectangle.
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7
Sprinkle with 1 tablespoon breadcrumbs, then spread half of the cream cheese filling over the dough, leaving a 1-inch border on all sides.
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8
Sprinkle 1/2 cup raspberries lengthwise down the middle.
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9
Use the parchment to lift the dough and roll it around the filling into a 16-inch log.
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10
Transfer the log to one of the prepared baking sheets, seam-side down, and form into a wreath, pinching the ends together to seal.
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11
Repeat to form a second wreath.
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12
Cover the wreaths loosely with buttered plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 30 minutes.
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13
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Uncover the wreaths.
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14
Use kitchen shears to cut long vents crosswise into the tops of the wreaths at 1-inch intervals, using your fingers to gently separate the dough at each cut.
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15
Beat the remaining egg with 1 tablespoon water in a small bowl; brush the tops of the wreaths with the egg wash.
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16
Transfer to the oven and bake until golden brown, 30 to 35 minutes, switching the position of the baking sheets halfway through.
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17
Let cool to room temperature on the baking sheets.
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18
Dust with confectioners' sugar before serving.
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19
Photograph by Johnny Miller
