How to Make It
Roll Amish Dough into a 10- x 12-inch rectangle on a floured work surface. Place rectangle on a piece of parchment paper.
Stir together cream cheese, sugar, and zest in a bowl until smooth. Spread the cream cheese mixture down the center of the dough lenthwise, not more than 1 1/2 inches wide. Top the cream cheese filling with raspberry jam.
Use a pastry wheel to cut 1/2-inch-thick strips of dough down each side of filling. Try to get an even amount on both sides, but it's okay if it doesn't happen. Lightly pull and twist the top 2 strips of dough, then cross them over the top of the filling. Do not pull the dough too thin or it may break as it rises and bakes. Continue that same routine of twisting the pieces and crossing them over each other on top of the filling, until you are at the bottom. If you find an odd piece of the dough, that doesn't have a mate, just twist it and place it over the filling. Tuck loose ends under the loaf, so they are secure and won't pop out when baking.
Place the braid and parchment onto a baking sheet, cover loosely with plastic and allow to rest for about 1 1/2 hours. Preheat the oven to 350°F.
Stir together egg and water; brush the loaf gently with the egg wash. Bake in preheated oven about 30 minutes or until golden brown. Let cool slightly.
Whisk together powdered sugar, 2 tablespoons cream, and raspberry together in a small bowl until blended, adding more cream if needed to reach desired consistency. Once the braid is cool, drizzle with half the icing. Top with raspberries, drizzle with the remaining icing.
From Holiday and Celebration Bread in Five Minutes a Day, St. Martin's Press 2018