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#LEMON BRAID HOW TO#

Combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency drizzle over warm bread. Cover and let rise for 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Starting at one end, fold alternating strips at an angle across filling. On each long side, cut 1-in.-wide strips, 3-in.

Spread filling down center third of rectangle. Turn onto a lightly floured surface roll into a 14x12-in. 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. Place in a greased bowl, turning once to grease top. 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. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Add the milk, sugar, butter, eggs, salt and 2 cups flour beat on low speed for 3 minutes. Combine flour, baking powder and salt gradually stir into creamed mixture alternately with milk, beating well after each addition.

In a large bowl, dissolve yeast in warm water.

STEP 8: In a small bowl, combine powdered sugar, heavy whipping cream, and lemon juice. Cool for at least 45 minutes before serving. 4 oz mascarpone A pinch of salt (anytime you have sweet you need a pinch of salt for balance.) 1 yolk and 1 tablespoon of water to brush the top pastry for browning. STEP 7: Bake for 20 minutes, or until golden brown. 1 sheet of puff pastry cup lemon curd 1 tablespoon confectioners sugar make it pretty. STEP 6: In a small bowl, beat egg white and water with a fork until blended to form an egg wash. Tuck last two ends under at bottom of bread. Beginning at top edge of dough, braid strips to cover filling. Filled with a sunny, fresh lemon curd filling and topped with Swedish pearl sugar and a sweet and simple Glaze, this braided bread lets simple flavors shine. STEP 5: Separate dough at perforations up to cream cheese mixture, slightly stretching dough strips. Sprinkled lemon zest and blueberries over cream cheese mixture. STEP 4: Spoon cream cheese mixture onto center of dough. STEP 3:Place dough rectangles horizontally on prepared baking sheet that is positioned vertically to you. Unroll and separate dough into two rectangles. STEP 2: Remove breadstick dough from can. Add egg yolk, lemon juice and 1/4 cup powdered sugar. STEP 1: Using an electric hand mixer or stand mixer, beat cream cheese until creamy. Line baking sheet with parchment paper or silicone baking mat.

#LEMON BRAID HOW TO#

Mix it up by using strawberries, raspberries, bananas or even chocolate! STEP-BY-STEP GUIDE ON HOW TO MAKE THIS BLUEBERRY LEMON CREAM CHEESE BREAD: ✔ I have made this bread recipe many times, and I love switching up the fruit filling. Drizzled with a simple lemon glaze making this a lovely breakfast or brunch bread that the whole family will love. This moist and creamy bread loaf, bursting with fresh blueberries, and lemon zest brings together that amazing cheesecake flavor, with a braided bread loaf twist. This Blueberry Lemon Cream Cheese Bread is bursting with the bright, happy flavors of blueberry and lemon. And ever since I made the amazingly delicious Blueberry Crumb Sticks, I have been wanting to make another simple, delicious recipe using blueberries. Just the thought of these two flavors together makes my mouth water. There is just something magical about the combination of blueberries and lemon. Blueberry Lemon Cream Cheese Bread filled with a zesty lemon cream cheese mixture and bursting with fresh blueberries.