Lemon Cheese Braid Bread Recipes

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LEMON CHEESE BRAID BREAD



Lemon Cheese Braid Bread image

This recipe came form my mom, who is an excellent cook. It always gets rave reviews. Although fairly simple to make, when you finish you'll feel a sense of accomplishment because it tastes delicious and looks so impressive.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-14 servings.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110° to 115°)
1/3 cup 2% milk
1/4 cup sugar
1/4 cup butter, melted
2 large eggs
1/2 teaspoon salt
3 to 3-1/2 cups all-purpose flour
FILLING:
11 ounces cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon grated lemon zest
ICING:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 teaspoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small bowl, beat all the filling ingredients until fluffy; set aside. , Punch dough down. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips, 3-in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency; drizzle over warm bread.

Nutrition Facts : Calories 284 calories, Fat 13g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 201mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 6g protein.

LEMON RING BREAD



Lemon Ring Bread image

Provided by Food Network

Categories     dessert

Time 5h20m

Yield 12 servings

Number Of Ingredients 26

1/4 cup granulated sugar
1 tablespoon instant yeast
1 teaspoon fine sea salt
Zest from 1/2 lemon
4 1/2 to 5 cups all-purpose flour, plus additional for dusting
1 stick (8 tablespoons) unsalted butter
1 cup whole milk, cold
1/2 cup sour cream
1 tablespoon vanilla extract
1 teaspoon lemon extract
3 large eggs
Nonstick cooking spray, for spraying the bowl and dough
Cream Cheese Filling, recipe follows
Microwave Lemon Curd, recipe follows
Sparkling or Swedish pearl sugar, for sprinkling
One 8-ounce package cream cheese, at room temperature
1/3 cup confectioners' sugar
1 large egg
Zest from 1/2 lemon
Pinch fine sea salt
Grated zest from 1 lemon plus 1 cup lemon juice
1 1/2 teaspoons (1/2 packet) powdered gelatin
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
1/4 teaspoon fine sea salt
2 large eggs, at room temperature

Steps:

  • In a large bowl, whisk together the granulated sugar, yeast, salt, zest and 4 1/2 cups of the flour. Set aside.
  • Melt the butter and add to the cold milk in the bowl of a stand mixer, then whisk in the sour cream, extracts and 2 of the eggs. Add the dry ingredients and mix with the paddle attachment until a rough dough forms. Switch to the dough hook or knead by hand until the dough is very smooth and soft, about 8 minutes. If the dough is very sticky, add the remaining flour 1 tablespoon at a time.
  • Spray a large bowl with cooking spray and add the dough. Spray the top lightly with cooking spray and cover with plastic wrap. Place the bowl in a warm room and allow to double in size, 45 to 60 minutes.
  • Turn the dough out onto a lightly floured piece of parchment and roll into a rough 10-by-26-inch rectangle. Fold over the dough on the short sides toward the middle like you were folding a really long letter, then open the dough back up so that there are creases in the dough, dividing it into three.
  • Spread or pipe the Cream Cheese Filling to fill the middle section within the creases, then top with the Microwave Lemon Curd.
  • Using a sharp paring knife, cut the exposed dough on either side of the middle filling into 1-inch-wide bands. Cross one band over the filling on a slight diagonal and then cross the opposite band over the first. Continue crisscrossing all the bands. Gently shape the braided dough into a round, sealing together the ends. Beat the remaining egg together with 1 tablespoon water, then use this egg wash as "glue" to keep the ends together. Loosely cover with plastic wrap and allow to almost double in size, 45 to 60 minutes.
  • Preheat the oven to 375 degrees F.
  • Brush the dough with egg wash and sprinkle with sparkling or Swedish pearl sugar. Bake until just golden brown on top, 25 to 30 minutes. Cool to room temperature before eating.
  • Mix together the cream cheese, confectioners' sugar, egg, zest and salt with a wooden spoon until smooth.
  • Transfer 2 tablespoons of the lemon juice to a small bowl, sprinkle the gelatin over it and stir until combined; set aside.
  • In a large microwave-safe bowl, whisk together the granulated sugar, butter, salt, eggs, lemon zest and remaining 14 tablespoons lemon juice.
  • Microwave the curd mixture on high for 3 minutes. Stir the curd, then microwave for 3 minutes more. Stir again, then microwave for 2 minutes. Stir and check to see whether the curd coats the back of a wooden spoon, has thickened in the bowl and the temperature reads 170 degrees F on an instant-read thermometer. If not, zap again, a minute at a time, until you reach the right consistency. This should not take longer than 10 minutes.
  • Stir the softened gelatin into the still-warm curd until well incorporated. Place a piece of plastic wrap directly on the surface of the curd and refrigerate until chilled and set, about 1 hour.
  • Adapted from "Fantastical Cakes" by Gesine Bullock-Prado © Running Press Adult 2018. Provided courtesy of Gesine Bullock-Prado. All rights reserved.

BRAIDED LEMON BREAD



Braided Lemon Bread image

Make and share this Braided Lemon Bread recipe from Food.com.

Provided by gailanng

Categories     Yeast Breads

Time 3h25m

Yield 2 loaves

Number Of Ingredients 21

3/4 cup warm water
2 teaspoons sugar
1 tablespoon instant yeast
1/2 cup unbleached all-purpose flour
3/4 cup plain yogurt (not Greek) or 3/4 cup vanilla yogurt (not Greek)
1/2 cup unsalted butter, softened
2 large eggs, beaten
1/2 cup sugar
2 teaspoons salt
2 teaspoons vanilla extract or 2 teaspoons king arthur buttery sweet dough flavoring
4 1/2-5 cups unbleached all-purpose flour
1 egg
2 teaspoons water
1 pinch salt
pearl sugar (optional) or sparkling white sugar (optional)
2/3 cup cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup unbleached all-purpose flour
1/2 cup prepared lemon curd

Steps:

  • In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap and set aside to proof for 10 - 15 minutes.
  • In the bowl of a stand mixer combine the prepared sponge along with the yogurt, butter, eggs, sugar, salt and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.
  • Place the kneaded dough into a lightly greased bowl, cover with plastic wrap and allow to rise for 60 - 90 minutes, until quite puffy and nearly doubled.
  • While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.
  • Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10 x15 inch rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" free on all sides of the filling.
  • To form the braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the cut dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf.
  • Repeat the rolling, filling and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 - 50 minutes or until quite puffy.
  • Preheat the oven to 375 degrees. Whisk together the egg, 2 teaspoons water and pinch of salt. Brush the loaves with the egg wash and sprinkle with coarse sparkling sugar, if desired.
  • Bake for 25 - 30 minutes or until the loaves are golden brown. (If you find the braids are browning too quickly, lower the temperature slightly.) Remove from the oven and cool for 15 - 20 minutes before serving.

Nutrition Facts : Calories 2423.8, Fat 92, SaturatedFat 52.2, Cholesterol 513, Sodium 2843, Carbohydrate 341.8, Fiber 10.5, Sugar 88.7, Protein 54.6

LEMON CHEESE BRAID



Lemon Cheese Braid image

Found this recipe in an old recipe book, read over it and the inner ingredients sound wonderful Seems simple enough to put together. I am re-typing it exact so hope no confusion on the "braid" part

Provided by gaynel mohler

Categories     Other Breads

Time 1h20m

Number Of Ingredients 7

1 loaf frozen bread dough thawed overnight in refrigerator
1 pkg 8 oz. cream cheese
1 egg yolk
2 Tbsp sugar
1/2 tsp vanilla
1 tsp grated lemon rind
1 egg beaten with 1 teaspoon water

Steps:

  • 1. allow dough to stand at room temperature on a lightly floured surface for 1 hour
  • 2. roll and push to an 18 X 8" rectangle, let rest while making filling
  • 3. Beat cheese, egg yolk, sugar and vanilla in a small bowl with electric mixer, stir in lemon rind
  • 4. Place dough on large greased cookie sheet. spread cheese mixture down center third of dough.
  • 5. cut dough from outside to filling spacing cuts 1" apart
  • 6. overlap dough strips alternately from left to right to cover cheese mixture.
  • 7. brush braid with egg mixture, let stand in warm place 30 minutes.
  • 8. bake in a preheated 350 degree oven for 30 minutes. remove to rack. serve warm

More about "lemon cheese braid bread recipes"

EASY LEMON CREAM CHEESE BRAID - COOKIES AND CUPS
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2017-04-03 In a medium, microwave safe bowl heat milk, sugar and butter to very warm (120° to 130°F). Add these to the dry ingredients and mix until moistened. …
From cookiesandcups.com
Reviews 26
Estimated Reading Time 4 mins
Servings 10
Total Time 1 hr 35 mins
  • In a large bowl, or the bowl of your stand mixer mix together dry yeast, salt, 3/4 cup flour, and lemon zest.
  • In a medium, microwave safe bowl heat milk, sugar and butter to very warm (120° to 130°F). Add these to the dry ingredients and mix until moistened. Add the egg and vanilla and continue mixing until smooth. Add in 2 cups flour and mix until a soft dough forms. If needed, add the remaining 1/4 cup flour. The dough shouldn’t be sticky.
  • Using a dough hook, mix the dough for 6 minutes on medium-low speed. Alternately, you can knead the dough by hand for 6-7 minutes until smooth and elastic.


BRAIDED LEMON BREAD RECIPE | MYRECIPES
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2019-03-07 Combine yeast, 1/4 cup of the warm water, and 1 teaspoon of the sugar in the bowl of a stand mixer. Let stand until foamy, about 5 minutes. Add …
From myrecipes.com
Servings 16
Total Time 3 hrs 15 mins
  • Combine yeast, 1/4 cup of the warm water, and 1 teaspoon of the sugar in the bowl of a stand mixer. Let stand until foamy, about 5 minutes. Add milk, butter, lemon zest, juice, 2 cups of the flour, 3 of the eggs, and remaining 1/2 cup sugar; beat on low speed with a paddle attachment just until combined and smooth, about 1 minute. Replace paddle with a dough hook, and with mixer on medium speed, gradually add remaining flour. Mix on medium-low until dough pulls away from the sides but still tacky, about 3 minutes.
  • Turn dough out onto a clean work surface lightly dusted with flour. Sprinkle poppy seeds over dough. Knead until dough is smooth and only the slightest amount of tack remains, about 4 minutes. Transfer dough to a bowl coated with cooking spray, turning to coat all sides of dough. Cover with plastic wrap; let rest at room temperature until doubled in bulk, about 1 hour and 30 minutes.
  • Turn dough out onto work surface and separate into 2 equal portions. Working with 1 piece at a time, cut into 3 equal portions and shape each into a 15-inch long rope. Place ropes about 1-inch apart and braid together, finishing by pinching ends of braid together and tucking under. Transfer to a baking pan lined with parchment paper. Repeat process with remaining portion of dough. Cover loosely with plastic wrap; let stand at room temperature until almost doubled in bulk, 1 hour to 1 hour and 15 minutes.
  • Preheat oven to 375ºF. Whisk together remaining egg and 1 teaspoon water in a small bowl. Brush evenly over bread, and bake in preheated oven until golden brown, about 22 minutes. Transfer pan to a wire rack to cool completely, about 45 minutes.


BRAIDED LEMON BREAD | KING ARTHUR BAKING
braided-lemon-bread-king-arthur-baking image
Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough. To shape the …
From kingarthurbaking.com
4.7/5 (328)
Total Time 2 hrs 55 mins
Servings 2
Calories 210 per serving
  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.
  • To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
  • Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.
  • Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.


BRAIDED LEMON AND CREAM CHEESE BREAD RECIPE - TABLESPOON.COM
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2014-11-14 Or this easy, peasy, Braided Lemon and Cream Cheese Bread recipe. (But they don't have to know that.) This Braided Lemon & Cream …
From tablespoon.com
Servings 1
Total Time 2 hrs 50 mins
Category Breakfast
  • Make sponge — In a small bowl, combine the warm water, 1 tsp sugar, 1 1/2 tsp instant yeast and 1/4 cup flour (first 4 ingredients above). Stir well to combine, loosely cover with a towel, and set aside to proof for 10 to 15 minutes.
  • Make dough — Combine the sponge, 6 tbsp sour cream or yogurt, butter, 1 egg, 1/4 cup sugar, salt and vanilla in the bowl of a stand mixer. Add 2 1/2 cups flour and mix with the paddle attachment until you have a shaggy dough. Switch to the dough hook and knead until a soft, smooth dough forms, about 5 to 6 minutes. Place the kneaded dough in a lightly greased bowl, cover with a towel and allow to rise for 60 to 90 minutes until doubled. (Dough can also be made by hand, incorporating all ingredients in a bowl and using your hands to mix and knead. Kneading by hand will take about 5 to 10 minutes before smooth and soft.)
  • Make the filling (while dough rises) — Mix together all the filling ingredients (except the lemon curd) -- cream cheese, 2 tbsp sugar, 2 tbsp sour cream or yogurt, 2 tbsp unbleached all-purpose flour and lemon juice -- in a small bowl until smooth (no lumps). Refrigerate the filling and set aside lemon curd until ready to fill the braids.
  • Prepare bread — Gently deflate the dough and roll it out on a well-floured counter into a 10 x 15-inch rectangle. Transfer rectangle to a large piece of parchment paper, folding in quarters and then unfolding once transferred (quickly, or it’ll stick together!). With the side of your hand (in a karate-chop fashion), lightly press two lines down the dough lengthwise, dividing it into three equal columns. Spread the cream cheese filling down the center section, leaving the top and bottom two inches free of filling. Spread the lemon curd over the cream cheese filling.


BRAIDED LEMON BREAD (WITH FROZEN DOUGH) - THE …
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2021-03-12 Lightly cover the sweet bread braid and let rise until puffy. This will take about 45 minutes. Preheat your oven to 375 degrees F. In a small bowl, …
From thefeatherednester.com
5/5 (6)
Total Time 50 mins
Category Breakfast, Dessert, Brunch, Bread
Calories 344 per serving
  • Prepare the filling by mixing the cream cheese, sugar, sour cream, lemon juice, lemon zest, and flour in a small bowl. Stir until smooth.
  • To make the braids, fold down the top flap up over the filling. Then, take the top right strip, and bring it over to the center of the filing at an angle and lightly press down. Do the same with the left side in a crisscross, repeating the process until you get close to the bottom of the cream cheese bread braid. Fold up the bottom tab, and cross the last strips under the bread loaf.Fold up the bottom tab, and cross the last strips under the bread loaf.
  • Preheat your oven to 375ºF. In a small bowl, mix the egg with 2 teaspoons of water, then brush egg wash on top of the bread braid. Bake for 25 to 30 minutes. Let cool for 15 minutes before serving.


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Category Baking, Bread, Sweets
Author Gritsandchopsticks
Total Time 2 hrs 30 mins
  • In a small bowl, combine the warm water, 2 teaspoons sugar, instant yeast and ½ cup flour, stirring well to combine. Loosely cover with plastic wrap and set aside for 10-15 minutes (to let the yeast "proof" -- it'll bubble up and look foamy.
  • In the bowl of your stand mixer combine the yeast mixture, yogurt, butter, eggs, sugar, salt, and vanilla. Add 4½ cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency. (Note: you can do this by hand if you don't have a stand mixer.)
  • Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until puffy and nearly doubled.
  • While the dough is rising, prepare the cream cheese filling. Combine the cream cheese, ¼ cup sugar, ¼ cup sour cream, 2 teaspoons fresh lemon juice and ¼ cup flour in a small bowl, mixing until smooth and lump-free. Set aside.


LEMON CREAM CHEESE BRAID - MEG'S EVERYDAY INDULGENCE
2021-03-14 Preheat oven to 350 degrees F. In a small bowl, mix together cream cheese, 2/3 cup powdered sugar, vanilla extract and the zest of 1 lemon. Spread cream cheese filling …
From megseverydayindulgence.com
3.6/5 (20)
Category Breakfast
Servings 10
Total Time 4 hrs 30 mins
  • Thaw sweet dough according to package directions. Flour a large piece of parchment paper or oven proof mat. Place dough on floured surface and roll into a 12x16-inch rectangle.
  • Preheat oven to 350 degrees F. In a small bowl, mix together cream cheese, 2/3 cup powdered sugar, vanilla extract and the zest of 1 lemon. Spread cream cheese filling down the middle of the dough. Dollop the lemon curd over the cream cheese and carefully spread.
  • Cut diagonal slices, about 2 inches apart, on each side. Make sure you have the same amounts of cuts on each side and that they are even.
  • Fold the dough strips up and over the filling in a criss cross pattern. Bake for 25 to 30 minutes, until golden.


LEMON CREAM CHEESE PUFF PASTRY BRAID - ANNIE'S NOMS
2017-03-02 Brush with the lightly beaten egg and then place in the oven for 17-22 minutes, until risen, golden and the filling is bubbling. Leave to cool for 30 minutes before slicing into 1 inch …
From anniesnoms.com
5/5 (3)
Estimated Reading Time 4 mins
Servings 8
Total Time 27 mins
  • Preheat the oven to 200C/400F and line a large baking tray with grease proof paper/a silicone mat/Silpat.
  • Place the puff pastry sheet onto your prepared pan. Score the pastry sheet into thirds lengthways. The centre one is for your filling, so leave this.
  • On the outer two thirds of your pastry, slice off the corner diagonally at the top of the sheet to create the angle for your braids.
  • Slice diagonally down one side of your pastry, following the initial angle you created, to create 3/4-1 inch thick braids. Repeat on the other side, using something straight to make sure your braids line up.


MEYER LEMON DANISH BRAID - TUTTI DOLCI
2020-03-16 Preheat oven to 375°F. Bake braid until golden, about 25 minutes. Let cool on a wire rack for 15 minutes before glazing. For the glaze, whisk together powdered sugar, salt, …
From tutti-dolci.com
Reviews 1
Estimated Reading Time 3 mins
Servings 12
Total Time 456165 hrs 21 mins
  • For the sponge, heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Whisk together warm milk, sugar, yeast, and flour in a medium bowl; cover loosely with plastic wrap and let stand 15 minutes.
  • For the dough, combine sugar, cream cheese, butter, salt, vanilla, egg, and sponge in a large mixer bowl; beat at medium speed for 1 minute until combined. Add 2 cups (280 g) flour and mix in at low speed until a soft dough forms, about 2 to 3 minutes. Switch out the flat beater for a dough hook, and knead dough for 4 minutes until smooth and elastic, adding remaining 1/4 cup (35 g) of flour 1 tablespoon at a time to prevent dough from sticking. The dough is ready when it feels tacky but doesn’t stick to your fingers.
  • Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 50 to 60 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, dough has risen enough.
  • While the dough rises, prepare the filling. Combine cream cheese, sugar, salt, Meyer lemon juice, and vanilla in a food processor and process until smooth. Line a large rimmed baking sheet with parchment paper and dust lightly with flour. Gently punch down dough and roll out into a 12 x 15-inch rectangle on prepared baking sheet. Use an offset spatula to spread cream cheese mixture down the center of the dough, leaving a 4-inch border on each side and a 1-inch border at the top and bottom. Spread Meyer lemon curd over the cream cheese filling. Use a sharp knife or kitchen shears to cut 15 1-inch strips on both sides of dough (be careful not to cut parchment paper).


BRAIDED LEMON BREAD - RECIPE GOLDMINE

From recipegoldmine.com
  • Sponge: In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes.
  • In the bowl of your stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
  • Dough: If you're using a bread machine, combine all the dough ingredients in the pan and set the machine on the dough cycle. Be sure to check the dough as it kneads and adjust the flour or water as needed to achieve a soft, supple consistency.
  • If working by hand or stand mixer, place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.
  • Cream Cheese Filling: While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free.
  • Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10" x 15" rectangle.
  • To form the mock braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side.
  • Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy.
  • Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired.


BRAIDED LEMON BREAD – SMITTEN KITCHEN
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Estimated Reading Time 6 mins


THE YIN TO MY YANG {BRAIDED BREAD FILLED WITH LEMON CURD ...
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LEMON CHEESE BRAID BREAD RECIPE: HOW TO MAKE IT | TASTE OF ...
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