Lemon Cream Cheese Braid
A delightful and visually stunning braid filled with creamy lemon goodness that brings warmth and comfort to any occasion.
Ingredients
Dough Ingredients
- 1 envelope Fleischmann's® Rapid Rise Yeast helps our bread rise beautifully, ensuring a light texture.
- 1/2 teaspoon kosher salt brings out the sweetness of the dough.
- 2 3/4 - 3 cups all-purpose or bread flour the foundation of our braid; feel free to start with 2 3/4 cups, adding more if needed.
- 1 tablespoon lemon zest a burst of citrusy brightness that elevates the flavor.
- 3/4 cup milk helps bind the ingredients and adds tenderness to the dough.
- 1/4 cup granulated sugar a touch of sweetness that balances the tartness of lemon.
- 1/4 cup butter, cut into pieces adds richness and moisture.
- 1 large egg binds everything together beautifully.
- 1 teaspoon vanilla adds a hint of sweetness and warmth.
Filling Ingredients
- 1 8-ounce block cream cheese, room temperature the star of the show; creamy, smooth, and delicious.
- 2 teaspoons lemon juice enhances the flavor of the cream cheese.
- 3/4 cup powdered sugar for sweetness in our creamy filling.
Glaze Ingredients
- 1 cup powdered sugar for glazing our beautiful braid.
- 2 teaspoons lemon juice in our glaze for that extra zing.
- 1-2 tablespoons milk to achieve the perfect glaze consistency.
Instructions
Preparation
- In a large bowl, mix together the dry yeast, salt, 3/4 cup flour, and lemon zest.
- In a medium, microwave-safe bowl, heat the milk, sugar, and butter until it reaches 120° to 130°F.
- Pour this mixture into the dry ingredients and mix until just moistened.
- Add the egg and vanilla, continuing to mix until smooth, then add in 2 cups flour.
- Knead using a dough hook or by hand for about 6-7 minutes until the dough is soft and elastic.
- Cover the dough and let it rest for 10 minutes.
Making the Filling
- In a clean bowl, blend the cream cheese, lemon juice, and powdered sugar until creamy and smooth.
Baking
- Roll the dough out on a lightly floured surface to about 17x10 inches.
- Transfer the dough to a parchment-lined baking sheet and spread the cream cheese mixture down the middle.
- Cut the dough into 1-inch strips on each side of the filling.
- Fold the dough strips over the filling to create a braid.
- Cover the braid and let it rise in a warm area for 45 to 60 minutes.
- Preheat the oven to 375°F and bake for 20 minutes or until golden brown.
- Let it cool while preparing the glaze.
Glazing
- Mix the powdered sugar, lemon juice, and milk until reaching desired glaze consistency.
- Drizzle the glaze over the cooled braid.
Notes
To store, place leftovers in an airtight container for up to four days or freeze for three months. For variations, try orange or lime zest instead of lemon.