This braided lemon bread with cream cheese filling and lemon curd tastes as amazing as it looks. Cut yourself a thick slice because you're going to want a generous portion!
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What makes this recipe special
I may be the biggest fan of lemon curd. By itself or in a dessert, I will lick my spoon clean if it has lemon curd. So if I have an idea to make a dessert featuring lemon curd, you know I will be jumping on that opportunity. With an excess amount of cream cheese and lemons, I created a beautiful braided lemon bread. This bread uses the Japanese tangzhong method, just like my sun-dried tomato pesto swirl bread, resulting in a softer bread that stays soft longer. Incredibly delicious and gorgeous, this bread will have you swooning.
Ingredients
- Milk: Adds moisture and richness to the dough, resulting in a softer and more tender bread texture. It also helps to activate the yeast and contributes to the overall flavor of the bread. You can use whole milk, 2%, or non-fat.
- Active dry yeast: The leavening agent that helps the bread dough rise by producing carbon dioxide gas through fermentation. It gives the bread its airy and light texture. You can use instant yeast as a substitute for active dry yeast. Use the same amount of instant yeast as specified in the recipe for active dry yeast.
- Eggs: Act as a binding agent and provide structure to the bread. They also contribute to the richness and flavor of the dough, as well as help in achieving a golden-brown crust when baked.
- Lemon: Lemon zest and juice are used in both the dough and the lemon curd filling to impart a bright citrus flavor to the bread. The zest adds aromatic oils and a subtle tang, while the juice provides acidity and enhances the overall taste of the bread. Use fresh lemon juice for the best results.
- Greek yogurt: Greek yogurt adds moisture and richness to the cream cheese filling. It also contributes to the tangy flavor and creamy texture of the filling, balancing the sweetness of the lemon curd.
- Cream cheese: The main component of the cream cheese filling. It provides a creamy and slightly tangy flavor that complements the sweetness of the lemon curd. The cream cheese filling adds richness and creaminess to the bread, creating a delicious contrast with the tangy lemon flavor.
Step-by-step instructions
Step 1: Cook the roux
Let’s dive right in, shall we? To make the braided lemon bread, first, make the roux. We are going to follow the Japanese tangzhong method to yield the best bread possible. To do so, you are going to cook a little bit of water and milk with flour to create a paste. This paste will then be added to the rest of the dough.
What is the point of taking this extra step? The tangzhong helps to retain moisture, resulting in a softer and more tender bread texture.
Step 2: Prepare dough
Activate the yeast with a bit of warm milk and then add the remaining ingredients including the cooled tangzhong. Knead the dough until smooth and let it proof until doubled in size. If you are kneading the dough with a stand mixer, it may seem sticky. That's why I like to take the dough out of the machine once it's formed and knead it by hand.
Transfer the dough to a clean bowl, cover, and let it proof in a warm area until doubled in size, about 1 hour.
Step 3: Make fillings
While the bread is rising, make the fillings. Make sure to cool the lemon curd completely before filling the bread. You can also make the curd the day before to save some time or buy lemon curd. If you use store-bought lemon curd, you'll need about ¾ cup for the bread.
If you're feeling adventurous, you can swap out the lemon curd for another fruit curd such as strawberry, blueberry, or plum!
Step 4: Shape the bread
Braiding the bread looks complicated but it’s quite simple. You want to first divide the bread into three sections, only marking the bread into thirds (do not cut it into three pieces!).
Fill the center with the cream cheese filling and the lemon curd. It may seem like a lot of filling but the bread rises quite a bit in the oven so you want a good amount of filling in there.
At each of the long sides, you want to make diagonal lines about 1 inch apart. Make sure you have the same number of lines on each side.
Crisscross those lines across the center of the bread, first the left side then the right, back to the left, and so on.
It looks impressive even before you bake it!
Proof the bread once more and brush it with an egg wash before baking.
For the finishing touch, brush on the lemon syrup for a beautiful shine.
This braided lemon bread is the ultimate spring dessert. With that creamy center and lemony curd, it's a bread perfect for breakfast, snack, or dessert. If I have extra lemon curd lying around, I smear it on the bread for extra zing. Now, excuse me while I help myself to another slice...
Make-ahead and storage
- Make-ahead: Both the lemon curd and cream cheese filling can be made a day ahead of time to save on preparation time.
- Store: Store the bread in an airtight container and keep it in the fridge. When ready to consume, bring it to room temperature or pop it in the microwave until warm.
Frequently asked questions
The lemon syrup adds an extra layer of flavor and moisture to the bread while adding a lovely sheen. While it's optional, it enhances the overall taste and texture of the finished product.
This bread freezes well - wrap it in plastic and store it in an airtight container for up to 3 months. Thaw the bread in the fridge when ready to enjoy.
More lemon desserts
Looking for more lemon dessert ideas? Try these:
Recipe
Braided Lemon Bread
Ingredients
Tangzhong
- 3 tablespoons water
- 3 tablespoons milk
- 2 tablespoons all-purpose flour
Braided lemon bread
- ⅔ cup warm milk, between 100-110 degrees F (166 ml)
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon active dry yeast (10 grams)
- 2 large eggs at room temperature
- ¼ cup butter, softened (57 grams)
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 3 cups plus 2 tablespoons all-purpose flour (463 grams)
- 1 large egg beaten with 1 tablespoon water
Lemon curd
- 3 large egg yolks
- ½ cup granulated sugar (100 grams)
- ⅓ cup lemon juice (83 ml)
- 1 teaspoon lemon zest
- 3 tablespoons butter, cut into small chunks
Cream cheese filling
- 4 ounces cream cheese, softened at room temperature
- ¼ cup Greek yogurt (57 grams)
- ¼ cup granulated sugar (50 grams)
- 2 teaspoons lemon juice
- 3 tablespoons all-purpose flour (28 grams)
Lemon syrup
- ¼ cup sugar (50 grams)
- ¼ cup water (50 ml)
- 1 teaspoon lemon juice
Instructions
- Make the tangzhong. Combine water with milk and all-purpose flour in a medium pot over low heat. Whisk constantly until it resembles a thick paste. Remove from heat and cool completely.
- Combine warm milk with sugar and active dry yeast. Let sit for 10 minutes or until the mixture is foamy.
- Combine yeast mixture with eggs, softened butter, vanilla, and tangzhong in the bowl of a stand mixer. Add flour and salt and mix until a dough forms. Transfer dough to a clean bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, make the lemon curd. Whisk together egg yolks, sugar, lemon juice, and lemon zest in a medium pot until well combined. Heat over low heat, stirring constantly until mixture becomes thick, about 10-15 minutes. Remove from heat and add butter, mixing until butter is melted. Strain curd through a fine mesh strainer. Let cool completely.
- Prepare the cream cheese filling. Beat together cream cheese with Greek yogurt, sugar, lemon juice, and all-purpose flour. Set aside.
- Punch down the dough. Dust a clean work counter with flour and transfer the dough to the counter. Roll it into a 12x16 inch rectangle. Use a bench scraper and divide the dough into three sections, making sure to not actually cut the dough. Spread the cream cheese filling in the center of the dough, followed by the lemon curd.
- Using a sharp knife, cut 1-inch wide strips diagonally on each of the outside sections. Make sure you have the same number of strips on each side. Start with the left side and lay the top strip across the filling diagonally. Cross over the strip with a strip on the right side. Repeat until all of the strips are crisscrossed one another in the center. Lightly cover the bread with plastic wrap and let rise for 45 minutes.
- Preheat oven to 350 degrees F.
- Brush the bread with the egg-water mixture. Bake for 25-30 minutes or until golden brown. Remove from the oven and let rest for 10 minutes.
- While the bread is baking, make lemon syrup. Bring sugar, water, and lemon juice to a boil over medium heat. Simmer until sugar has dissolved. Cool the lemon syrup and brush on the bread.
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cma0425
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valentina
This bread looks so AMAZING! And the dough work is so beautiful. Wishing it would appear with my morning coffee tomorrow. 😉
cma0425
Thank you! It's actually easier to make than it seems!