A Tradition in Family Baking

Meyer Lemon Danish Braid

Meyer Lemon Danish Braid
Flaky and light, this sweet yeasted bread bakes up golden and fluffy with a blissful cream cheese-Meyer lemon curd filling. Assemble ahead and bake in the morning for a scrumptious breakfast treat!
Yield: 14 servings
  • 6 Tbsp (90 g) low fat milk
  • 1 tsp sugar
  • 2¼ tsp (1 package) RED STAR Platinum Yeast
  • 2 Tbsp (17 g) flour
  • ¼ cup (48 g) sugar
  • 4 oz (113 g) reduced fat cream cheese, softened
  • 3 Tbsp (42 g) unsalted butter, softened
  • ¾ tsp salt
  • 1 tsp vanilla extract
  • 1 large egg, at room temperature
  • 2¼ cups (315 g) flour, divided
  • 3 oz (85 g) reduced fat cream cheese, softened
  • 2 Tbsp (24 g) sugar
  • pinch of salt
  • 1 tsp Meyer lemon juice
  • ½ tsp vanilla extract
  • ⅓ cup (75 g) Meyer Lemon Curd
  • ½ cup (60 g) powdered sugar
  • pinch of salt
  • ½ Tbsp (7 g) unsalted butter, melted
  • ½ tsp Meyer lemon zest
  • 1 Tbsp plus 2 tsp Meyer lemon juice
  1. (1) For the sponge: heat milk in a microwave-safe measuring cup for about 45 seconds, until very warm (120130°F). Whisk together warm milk, sugar, yeast, and flour in a medium bowl; cover loosely with plastic wrap and let stand 15 minutes.

  2. (2) For the dough: combine sugar, cream cheese, butter, salt, vanilla, egg, and sponge in a
  3. large mixer bowl fitted with a paddle; beat at medium speed for 1 minute until combined. Add 2 cups (280 g) flour and mix in at low speed until a soft dough forms, about 2 to 3 minutes. Switch out the paddle for a dough hook, and knead dough for 4 minutes until smooth and elastic, adding remaining ¼ cup (35 g) of flour 1 tablespoon at a time to prevent dough from
  4. sticking. The dough is ready when it feels tacky but doesn't stick to your fingers.

  5. (3) Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the
  6. dough rise in a warm place until doubled in size, about 50 to 60 minutes. To check if
  7. dough has doubled, lightly flour two fingers and press them down into center of dough. If
  8. indentations remain, dough has risen enough.

  9. (4) While the dough rises, prepare the filling. Combine cream cheese, sugar, salt, Meyer
  10. lemon juice, and vanilla in a food processor and process until smooth. Line a large
  11. rimmed baking sheet with parchment paper and dust lightly with flour. Gently punch
  12. down dough and roll out into a 12 x 15-inch rectangle on prepared baking sheet. Use an
  13. offset spatula to spread cream cheese mixture down the center of the dough, leaving a
  14. -inch border on each side and a 1-inch border at the top and bottom. Spread Meyer
  15. lemon curd over the cream cheese filling. Use a sharp knife or kitchen shears to cut 15
  16. -inch strips on both sides of dough (be careful not to cut parchment paper).

  17. (5) Remove the four corner strips and fold top border down over filling. Work from top to
  18. bottom and fold strips over filling, alternating strips diagonally (begin by folding over the
  19. top left strip, then fold the top right strip, then a left strip, and so on). When all the strips
  20. are folded over filling, fold up the bottom border and press to seal. Cover braid loosely
  21. with plastic wrap and let rise 25 minutes. ( To prepare ahead: After braid rests, cover and
  22. refrigerate overnight. Bring to room temperature before baking).

  23. (6) Preheat oven to 375°F. Bake braid until golden, about 25 minutes. Let cool on a wire
  24. rack for 15 minutes before glazing. For the glaze, whisk together powdered sugar, salt,
  25. melted butter, Meyer lemon zest, and juice in a small bowl. Drizzle glaze over braid and
  26. let set before serving.

  27. Recipe created byTutti Dolci.

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