Lemon Cheese Braid Bread

Name: Lemon Cheese Braid Bread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12-14 servings.
Cuisine: Comfort Food Bread Recipes, Comfort Food Desserts, Comfort Food Recipes, Comfort Food Vegetarian Recipes
Ingredients: 1 package (1/4 ounce) active dry yeast; 3 tablespoons warm water (110° to 115°); 1/3 cup 2% milk; 1/4 cup sugar; 1/4 cup butter, melted; 2 large eggs; 1/2 teaspoon salt; 3 to 3-1/2 cups all-purpose flour; FILLING:; 11 ounces cream cheese, softened; 1/2 cup sugar; 1 large egg; 1 teaspoon grated lemon zest; ICING:; 1/2 cup confectioners' sugar; 1/4 teaspoon vanilla extract; 2 to 3 teaspoons 2% milk

This recipe came form my mom, who is an excellent cook. It always gets rave reviews. Although fairly simple to make, when you finish you'll feel a sense of accomplishment because it tastes delicious and looks so impressive.

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110° to 115°)
1/3 cup 2% milk
1/4 cup sugar
1/4 cup butter, melted
2 large eggs
1/2 teaspoon salt
3 to 3-1/2 cups all-purpose flour
FILLING:
11 ounces cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon grated lemon zest
ICING:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 teaspoons 2% milk

Directions

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.

Nutrition Facts

1 slice: 284 calories, 13g fat (7g saturated fat), 80mg cholesterol, 201mg sodium, 37g carbohydrate (16g sugars, 1g fiber), 6g protein.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Originally published as Lemon Cheese Braid Bread in Taste of Home October/November 1993

Reviews

Click stars to rate

Average Rating:

2124arizona

May 7, 2017

Love this bread! The filling is phenomenal!! It's a keeper!
dodyanne

Jul 4, 2016

What is the correct amount of yeast to use in this recipe?do you use one envelop or 1/4 ounce?
lahnette

Feb 24, 2014

It probably didn't bake all the way through. If the braid wasn't long enough you may have had too dense of an area of filling. I often split the dough and make 2, 4, or even 6 minis. Totally worth the effort, give it another go. Also - the first couple of times I made this I didn't read the cream cheese quantity right it says 2 pkgs - but then in parenthesis it says an 8 oz and a 3 oz....confusing for me, it should have just said 11 oz of cream cheese.
lahnette

Feb 24, 2014

PHENOMENAL!! I have literally made this recipe 100+ times. The requests are endless, always gets rave reviews. I sometimes make 4-6 minis out of a recipe, those are fun too. A big thanks to the submitter. For me, the bake time and temp is a bit too much, usually I bake at 350 for 20 min...especially for the minis (closer to 18 min)
big tree

Dec 2, 2012

the filling was super runny. What was the problem I had?
kshea

Jul 26, 2012

This is a great bread recipe. I have been making it for a long time.
honestnicewoman

Nov 14, 2011

I have been making this recipe for years and it is a family & friend favorite. I get request for this wonderful pastry. I have added more sugar to the dough, but it is not necessary. I have used almond extract in the icing when I was out of vanilla --it is a nice flavor accompaniment too. I double the icing recipe. This will ALWAYS be a favorite recipe. I'm not sure how many times I have even made it --but many times!
NevadaRose

Mar 4, 2011

This was really great. Easy to make and wonderful flavor. Only issue I had was it spread out flatter than the picture. Still, well worth making time and time again. Was even wonderful heated the next morning.
aimeesoll

Dec 30, 2010

Both my daughter and I have made this and brought it to work and coworkers would not believe we made this as it is such a beautiful bread and the lemon cheese filling is just a wonderful creamy flavor
becky10705

May 10, 2010

This was really yummy!