Braided Lemon Bread
INGREDIENTS
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Lemon Curd
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Makes a little shy of 1/2 cup
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Lemon Braid Dough
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Sponge
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6 tablespoons (3 ounces) warm water
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1 teaspoon sugar
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1 1/2 teaspoons instant yeast
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1/4 cup (1 ounce) unbleached all-purpose flour
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Dough
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Sponge (above)
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6 tablespoons (3 ounces) sour cream or yogurt
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1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
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2 large eggs, 1 beaten for dough, 1 beaten with 1 teaspoon water for brushing bread
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1/4 cup (1 3/4 ounces) sugar
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1 teaspoon salt
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1 teaspoon vanilla extract
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2 1/2 cups (10 5/8 ounces) unbleached all-purpose flour
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Pearl sugar* or sparkling white sugar for sprinkling
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Lemon cream cheese filling
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1/3 cup (2 1/2 ounces) cream cheese, softened
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2 tablespoons (5/8 ounces) sugar
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2 tablespoons (1 ounce) sour cream
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1 teaspoon fresh lemon juice
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2 tablespoons (1/2 ounce) unbleached all-purpose flour
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1/4 cup (2 ounces) homemade (recipe below) or prepared lemon curd
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3 tablespoons fresh lemon juice
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3/4 teaspoon fresh lemon zest, finely grated
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3 tablespoons sugar
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1 large egg
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2 tablespoons unsalted butter, cut into small pieces
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