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Home » Recipes » Yeast Bread Recipes

Lemon Bread Breakfast Braid

Published: Apr 14, 2014 Last Updated: Jun 17, 2020 by Marye 727 words. | About 4 minutes to read this article.

2 hours hrs 45 minutes mins
Lemon bread breakfast braid is a rich, tangy coffee cake similar to Danish but without all of the turns and chilling time. Use prepared lemon curd or make your own.
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Lemon Bread Breakfast Braid is a great addition to any brunch or special breakfast. It is very similar to a Danish but without all of the fuss. You don't have to turn and chill the dough so this comes together much more quickly than a Danish would.

lemon bread breakfast braid|restlesschipotle.com

A lightly sweetened dough is spread with a cream cheese mixture and a layer of lemon curd. You can either use commercial or homemade lemon curd for this recipe. Do try the homemade at least once. It is super easy because you make it in a microwave!

I really can't chat long tonight. I am so excited — my husband and I are leaving for a short getaway to see my son and daughter-in-law for my birthday. I have several articles to write for clients and packing to do. Forgive me for being succinct in the post but do not let it deter you from making this Lemon Bread. It's absolutely mouthwatering.

lemon bread is a great brunch|restlesschipotle.com

The braiding is really quite simple. You'll just pull one of the tabs all the way over the center and press it gently into the dough. You then take a tab from the other side and do the same. Keep criss-crossing the dough until you get to the end and that's all there is to it.

how to make lemon bread|restlesschipotle.com

If you do happen to make your own lemon curd be sure to make it the night before and use it chilled. I just think it works so much better that way. If you're pressed for time you can let the lemon bread rise, tightly covered, overnight in the refrigerator. Just pull it out and bake it the next morning.

lemon bread is made with lemon curd and cream cheese|restlesschipotle.com

The dough is lightly sweet but mostly rich and buttery. The lemon curd adds a nice tang. If you make your lemon curd try using Meyer Lemons the flavor is unforgettable. This would be perfect for an Easter or Mother's Day brunch.

Slice lemon bread to serve|restlesschipotle.com

📖 Recipe

lemon bread
4 from 1 vote

Lemon Bread Breakfast Braid

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Lemon bread breakfast braid is a rich, tangy coffee cake similar to Danish but without all of the turns and chilling time. Use prepared lemon curd or make your own.
Prep Time: 2 hours hours 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 2 hours hours 45 minutes minutes
Servings:2 loaves/24 servings
Calories:
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

Sponge

  • ¾ cup warm water
  • 2 teaspoons sugar
  • 1 tablespoon active dry yeast
  • ½ cup unbleached all-purpose flour

Dough

  • The sponge
  • ¾ cup plain or vanilla yogurt
  • ½ cup unsalted butter, , softened
  • 2 large eggs, , beaten
  • ½ cup sugar
  • 2 teaspoons salt
  • 2 teaspoons vanilla
  • 5 cups unbleached all purpose flour

Egg Wash

  • 2 egg yolks
  • 1 tablespoon heavy cream
  • Sugar for sprinkling on braid

Cream Cheese Filling

  • ⅔ cup cream cheese
  • ¼ cup sugar
  • ¼ cup sour cream
  • 2 teaspoons fresh lemon juice
  • ¼ cup unbleached, , all-purpose flour.
  • ½ cup lemon curd, (I used Meyer Lemons)

I earn a commission from Instacart from qualifying purchases.

Instructions

Sponge

  • Combine the ingredients for the sponge in a bowl.
  • Whisk together and cover with plastic wrap.
  • Set aside for 10 minutes

Dough

  • In the bowl of your mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and vanilla.
  • Add the flour and mix until a dough is formed.
  • Knead with your mixer on speed 2 about 5 minutes or so.
  • Add more flour as needed to make a smooth dough.
  • Place the dough in an oiled bowl, oil the top, cover with a tea towel and let rise until double – about 1 to 1 ½ hours.
  • Deflate the dough gently.
  • Divide it into two equal parts.
  • Roll out the first part into a 10 x 15 inch rectangle.

Filling

  • Combine all the filling ingredients except the lemon curd in a bowl.
  • Mixt until smooth.
  • Set aside.

Assembly and Baking

  • Place the rectangle on parchment.
  • Lightly press the back of a butter knife into the dough marking it vertically into three equal parts.
  • Spread the middle section with half the cream cheese and then top with half the lemon curd.
  • Cut 1 inch crosswise strips down each of the outside sections. Make sure you have an equal number of strips on each side.
  • Lift on of the dough strips and gently bring it across the filling diagonally.
  • Repeat on the other side do that the strips cross each other.
  • Continue down the braid alternating strips.
  • Repeat for second loaf.
  • Cover with a tea towel and let rise for 45 minutes to an hour – until puffy and doubled.
  • Preheat the oven to 375F.
  • Beat the egg yolk with the cream.
  • Brush the egg mixture lightly over the loaves.
  • Sprinkle with sugar.
  • Bake for 25 to 30 minutes or until done.
  • Let cool to room temperature before serving.
You'll find more helpful tips and variations in the body of the post.

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

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      Love it? Give it 5 stars!




    1. Nana Prah

      April 15, 2014 at 6:41 am

      Happy Birthday and have a wonderful time with your family. The bread looks delicious and not too difficult to make.
      Nana Prah

      Reply
    2. Edye Buxbaum

      April 14, 2014 at 11:40 pm

      I had the honor of tasting this fresh from the oven and then brought a loaf to the office. It was a huge hit. Marye's lemon curd is phenomenal and this dish is a WINNER!

      Reply

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