Award-Winning Lemon Cream Stuffed Braid Bread Tutorial

This is a great breakfast bread. Goes great with your morning cup of coffee! This recipe won me 3rd place in the city bake-off for 2013. 

Lemon Cream-Stuffed Braid Bread


1 package (1/4 oz) active dry yeast
3 Tbs warm water (110-115 degrees)
1/4 cup sugar
1/3 cup milk
1/4 cup butter, melted
2 eggs
1/2 tsp salt
3 to 3 1/2 cups all-purpose flour
12 oz cream cheese, softened (1 and 1/2 blocks)
1/2 cup sugar
1 egg
1 tsp grated lemon peel
1/2 cup powdered sugar
Juice of one lemon (the one you grated, preferably)
1/4 tsp vanilla extract

Step 1

Dissolve yeast in water; let stand for 5 minutes to activate. Add sugar, milk, butter, eggs, salt, and 2 cups of flour. Beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough.

Step 2

Knead the dough on a floured surface until smooth and elastic, about 7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size. About 1 hour.

Step 3

While the dough rises, beat filling ingredients in a bowl until light and fluffy; set aside.

Step 4

Punch dough down. On a floured surface, roll into a 14X12 in rectangle. Place on a greased baking sheet (or parchment paper lined). Spread filling down center third of rectangle.

Step 5

On each long side, cut 1 inch wide strips. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes.

Step 6

Bake at 375 degrees for 25-30 minutes or until golden brown. Let cool while you make the icing.

Step 7

Combine icing ingredients, drizzle over bread.

This was a big hit at the Bake-Off!


lisa said…
thank you for sharing this beautiful bread recipe.
Well done!
fufutrole said…
Thanks for sharing the recipe, it looks delicious. And congratulations on winning :)
Anonymous said…
Did you make this recipe up yourself?
Thank you Lisa and Fufutrole! Annonymous- Hahha, I wish! Just one of the hundreds of recipes I've collected from friends, newspapers, and cookbooks.

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