Meyer Lemon Danish Loaves
"Inspired by Samantha Seneviratne's hybrid Danish bread recipe featured in her cookbook The Joys of Baking, this zesty recipe will brighten up even the chilliest winter morning. We packed the pillowy dough with Meyer lemon zest and topped it off with cream cheese and Meyer Lemon Curd for a cozy loaf that's sure to warm your soul...."
INGREDIENTS
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3¼ to 3½ cups (406 to 438 grams) plus 1½ teaspoons (4.5 grams) all-purpose flour, divided
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½ cup (100 grams) granulated sugar, divided
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1 (0.25-ounce) package (7 grams) RED STAR Active Dry Yeast
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1¼ teaspoons (3 grams) kosher salt, divided
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1¾ teaspoons (3 grams) ground cinnamon, divided
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¾ cup (180 grams) whole milk
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½ cup (113 grams) unsalted butter, softened
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2 large eggs (100 grams), room temperature
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2 teaspoons (4 grams) packed Meyer lemon zest
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1½ teaspoons (6 grams) vanilla extract, divided
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½ teaspoon (1 gram) ground ginger
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2 tablespoons (28 grams) unsalted butter, melted
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8 ounces (226 grams) cream cheese, softened
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¼ cup (30 grams) confectioners’ sugar
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1 large egg yolk (19 grams)
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1 large egg white (30 grams), lightly beaten
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½ cup (123 grams) Meyer Lemon Curd (recipe follows)
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Simple Vanilla Glaze (recipe follows)
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