Lemon Cheese Braid
An award-winning lemon cheese braid with rich flavor and an elegant appearance, perfect for breakfast.
Ingredients
active dry yeast
1 pack (¼ oz)
warm water (110°F to 115°F)
3 tbsp
milk
⅓ cup
sugar
¼ cup
butter (melted)
¼ cup
eggs
2
salt
½ tsp
all-purpose flour
3 to 3½ cups
cream cheese (one 8 oz pack, one 3 oz pack, softened)
2 packs
sugar (for filling)
½ cup
egg (for filling)
1
lemon zest (grated)
1 tsp
powdered sugar (for icing)
½ cup
vanilla extract (for icing)
¼ tsp
milk (for icing)
2 to 3 tsp
Instructions
1
Prepare Dough
In a large mixing bowl, dissolve the yeast in warm water. Add milk, sugar, melted butter, eggs, salt, and 2 cups of flour; stir on low speed for 3 minutes. Add enough of the remaining flour to form a soft dough.
2
Knead and Proof
Turn out onto a floured countertop; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
3
Prepare Filling
Meanwhile, in a small mixing bowl, beat all filling ingredients until fluffy; set aside.
4
Shape the Braid
Punch down the dough to release air. Turn out onto a lightly floured countertop; roll into a 14x12 inch rectangle. Place on a greased baking sheet. Spread the filling over the middle third of the rectangle. On each long side, cut 1-inch wide strips, cutting inward 3 inches. Starting from one end, fold the alternating strips over the filling at an angle. Seal the ends. Cover and let rise for 30 minutes.
5
Bake
Bake at 375°F for 25-30 minutes or until golden brown. Cool on a wire rack.
6
Make Icing
Mix powdered sugar, vanilla extract, and enough milk to achieve a pourable consistency; drizzle over the bread.
