Braided Lemon Bread

Name: Braided Lemon Bread
Yield: 2 braided loaves
Ingredients: 170 g Water; 2 tsp Granulated sugar; 1 tbsp Instant yeast; 60 g All-Purpose Flour; 170 g Plain yogurt; 113 g Unsalted butter; 2 each Eggs; 99 g Granulated sugar; 12 g Table salt; 2 tsp Vanilla Extract; 600 g All-Purpose Flour; 170 g Cream cheese; 50 g Granulated sugar; 57 g Sour cream; 2 tsp Lemon juice; 30 g All-Purpose Flour; 203 g Prepared lemon curd; 1 each Egg; as needed Swedish pearl sugar

Soft braided bread with a lemon and cream cheese centre.

2 hours 55 minutes2 braided loaves

Ingredients

Ingredients for2 braided loaves
Ingredient	Amount
Sponge
WaterLukewarm.	170 g
Granulated sugar	2 tsp
Instant yeast	1 tbsp
All-Purpose Flour	60 g
Dough
Plain yogurtAt room temperature.	170 g
Unsalted butterSoftened.	113 g
EggsLarge. At room temperature.	2 each
Granulated sugar	99 g
Table salt	12 g
Vanilla Extract	2 tsp
All-Purpose Flour	600 g
Filling
Cream cheeseSoftened.	170 g
Granulated sugar	50 g
Sour creamAt room temperature.	57 g
Lemon juice	2 tsp
All-Purpose Flour	30 g
Prepared lemon curd	203 g
Finish
EggLarge; whisk with 2 tsp water and a pinch of salt.	1 each
Swedish pearl sugarOptional; use only as needed.	as needed

Method

1
Mix the sponge and rest 10–15 minutes. Add the remaining dough ingredients and knead until smooth. Proof 1–1½ hours.
2
Mix the cream-cheese filling separately from the lemon curd. Divide dough into two rectangles, each about 25 × 38cm.
3
Spread filling and curd down the middle; cut side strips and alternate them across the centre to braid. Proof 45–50 minutes.
4
Brush with the egg wash and sprinkle with pearl sugar if desired. Bake at 190°C/375°F for 25–30 minutes. Cool 15–20 minutes.