Ingredients: |
Ingredients: 3/4 c. warm water
2 tsp. sugar
1 T. yeast
1/2 c. all-purpose flour
3/4 c. plain or vanilla yogurt
1/2 c. butter, softened
2 eggs, beaten
1/2 c. sugar
2 tsp. salt
2 tsp. vanilla
5 c. all-purpose flour
1/2 c. Lemon Filling
Cream Cheese Filling:
2/3 c. cream cheese
1/4 c. sugar
1/4 c. sour cream
2 tsp. fresh lemon juice
1/4 c. all-purpose flour
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Directions: |
Directions:Oven: 375º ~ Yield: 2 loaves
Combine first four ingredients; cover and set aside for 15 minutes. Add next six ingredients; mix well. Stir in remaining flour to form a smooth, shiny dough. Cover; let rise for 60 to 90 minutes, until quite puffy and nearly doubled. Meanwhile, make lemon filling and set aside or use purchased lemon curd. Mix cream cheese filling ingredients together and set aside. Divide dough into two pieces. Working with one piece at a time, roll into a (10 X 15-inch) rectangle on parchment paper. Lightly press two lines down the dough lengthwise to divide into 3 equal sections. Spread half of the cream cheese filling down the center section of the rolled out dough, leaving 1-inch free on each end of the dough. Layer 1/4 c. lemon filling on top of cream cheese. Make cuts at 45 degree angle along both long edges of the dough to within 1/2-inch of the filling (3/4-inch wide). Fold up ends of dough over filling; pull the cut strips up and over the filling, alternating sides. Lift the parchment paper to transfer loaf to lightly greased baking sheet. Cover; let rise until quite puffy, about 45 minutes. Brush with an egg wash (1 lightly beaten egg, 2 tsp. water, pinch of salt); sprinkle with sparkling or pearl sugar. Bake 25 to 30 minutes.
Lemon Filling: Combine 1 c. sugar with 3 T. cornstarch in a saucepan. Gradually stir in 1 1/2 c. cold water until smooth. Stir in 3 lightly beaten egg yolks. Bring to a boil over medium heat, stirring constantly, and continue to boil and stir for 1 minute. Remove from heat. Stir in lemon zest from 1 lemon, 1/4 c. lemon juice, 1 tsp. vanilla and 1 T. butter. (Use left over filling in custard cups, topped with whipped cream or assemble a small pie.) |
This recipe for Braided Lemon Bread is from