Lemon Cheese Braid Food

LEMON RING BREAD

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.

LEMON CHEESE BRAID BREAD

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.

LEMON APPLE BRAID

Steps:

• Preheat oven to 375º.
• Unroll crescent roll dough into 2 long rectangles on large ungreased cookie sheet.
• Overlap long sides to form 13x7" rectangle; firmly press edges and perforations to seat.
• In medium bowl, combine sugar, flour, 1 tablespoon lemon juice and 1 teaspoon lemon peel.
• Stir in apples until well coated.
• Spoon apple mixture in 2 inch strip lengthwise down center of dough.
• Make cuts 1/2 inch apart on each side of rectangle at an angle.
• Braid strips over filling.
• Bake at 375º for 18-22 minutes.
• Cool for 5 minutes. Remove from cookie sheet.
• In small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency.
• Drizzle over warm braid.

CREAM CHEESE BRAIDS

Steps:

• For the dough, dissolve the yeast in the water in a small bowl.
• In large mixing bowl, cream butter, sugar, salt and eggs until well combined.
• Add the yeast mixture to the bowl and mix well.
• Add half of the sour cream and 1/2 of the flour at a time to the mixer.
• Cover dough and refrigerate overnight.
• For the filling, combine all ingredients until smooth.
• Divide the dough into 6 even balls.
• Roll out each ball into about an 8x12 inch rectangle on lightly floured surface.
• Spread one-sixth of the filling among the six dough rectangles, down the center of the roll.
• Roll the rectangles jelly roll style beginning at the long side.
• Pinch edges together and fold ends under slightly.
• Place the rolls seam side down on greased baking sheets.
• I can fit two rolls on each cookie sheet.
• Slit each roll at 2-inch intervals to resemble braid.
• Cover and let rise for 1 hour in a warm area.
• The dough should double.
• Bake at 375 degrees for about 15 minutes.
• Meanwhile, prepare glaze by combing all ingredients.
• While warm, spread the braids with the glaze.

LEMON CHEESE BRAID

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