Ingredients
For the Dough:
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ teaspoons) instant yeast
- ½ teaspoon salt
- ½ cup warm milk (about 110°F)
- ¼ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Filling:
- ⅓ cup cream cheese, softened
- ¼ cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon cornstarch
For the Lemon Glaze:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
Instructions
In a large mixing bowl, combine flour, sugar, instant yeast, and salt. In a separate bowl, whisk together warm milk, butter, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the lemon filling. In a small bowl, mix the cream cheese, sugar, lemon zest, lemon juice, and cornstarch until smooth. Set aside.
Once the dough has risen, punch it down and roll it into a 10×15-inch rectangle on a lightly floured surface. Spread the lemon filling evenly down the center of the dough, leaving about 1.5 inches of space on each side.
Using a sharp knife, make diagonal cuts 1-inch apart along both sides of the dough, stopping just before the filling. Fold the strips over the filling in a crisscross pattern to form a braid-like design.
Transfer the braided loaf onto a parchment-lined baking sheet. Cover loosely with plastic wrap and let it rise for another 30 minutes until puffy.
Preheat the oven to 350°F (175°C). Brush the loaf with a little milk or an egg wash for a glossy finish. Bake for 22-25 minutes, or until golden brown and baked through.
Let the bread cool slightly before drizzling it with the lemon glaze. To make the glaze, whisk powdered sugar, lemon juice, and zest together until smooth. Drizzle over the bread and serve warm.
- Prep Time: 20 minutes
- Resting Time: 1.5 hours
- Cook Time: 25 minutes
Nutrition
- Calories: 210
- Sugar: 9g
- Fat: 7g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g