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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 tablespoons (90g) low fat milk
  • 1 teaspoon granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 2 tablespoons (17g) all-purpose flour


  • 1/4 cup (48g) granulated sugar
  • 4 ounces (113g) reduced fat cream cheese, softened
  • 3 tablespoons (42g) unsalted butter, softened
  • 3/4 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 1 large egg (room temperature)
  • 2 1/4 cups (315g) all-purpose flour, divided


  • 3 ounces (85g) reduced fat cream cheese, softened
  • 2 tablespoons (24g) granulated sugar
  • Pinch of table salt
  • 1 teaspoon Meyer lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (75g) Meyer Lemon Curd


  • 1/2 cup (60g) powdered sugar
  • Pinch of salt
  • 1/2 tablespoon (7g) unsalted butter, melted
  • 1/2 teaspoon Meyer lemon zest
  • 1 tablespoon plus 2 teaspoons Meyer lemon juice


  • Make the sponge: heat milk in a microwave-safe measuring cup for about 45 seconds, until very warm (120-130°F). Whisk together warm milk, sugar, yeast, and flour in a medium bowl; cover loosely with plastic wrap and let stand 15 minutes.
  • Make the dough: combine sugar, cream cheese, butter, salt, vanilla, egg, and sponge in a 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 1/4 cup (35 g) of flour, 1 tablespoon at a time to prevent dough from sticking. The dough is ready when it feels tacky but doesn't stick to your fingers.
  • Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 50 to 60 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, dough has risen enough.
  • Prepare the filling. Combine cream cheese, sugar, salt, Meyer lemon juice, and vanilla in a food processor and process until smooth.
  • Line a large rimmed baking sheet with parchment paper and dust lightly with flour.
  • Gently punch down dough and roll out into a 12×15-inch rectangle on prepared baking sheet. Use an offset spatula to spread cream cheese mixture down the center of the dough, leaving a 4-inch border on each side and a 1-inch border at the top and bottom. Spread Meyer lemon curd over the cream cheese filling.
  • Use a sharp knife or kitchen shears to cut 15 1-inch strips on both sides of dough (be careful not to cut parchment paper). Remove the four corner strips and fold top border down over filling. Work from top to bottom and fold strips over filling, alternating strips diagonally (begin by folding over the top left strip, then fold the top right strip, then a left strip, and so on). When all the strips are folded over filling, fold up the bottom border and press to seal.
  • Cover braid loosely with plastic wrap and let rise 25 minutes. ( To prepare ahead: After braid rests, cover and refrigerate overnight. Bring to room temperature before baking).
  • Preheat oven to 375°F.
  • Bake braid until golden, about 25 minutes. Let cool on a wire rack for 15 minutes before glazing.
  • Prepare the glaze: Whisk together powdered sugar, salt, melted butter, Meyer lemon zest, and juice in a small bowl. Drizzle glaze over braid and let set before serving.


Recipe by Tutti Dulci.

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Review & Comments

Kim Marie Brennan | Reply

4 stars
This turned out delicious. It did not double in size during either one of the rise periods. However, I think it turned out the way it was supposed to. I mixed the lemon curd in with the cream cheese mixture to make it easier to spread it all on the dough. I made it the night before and then refrigerated it after the second rise. Let it sit out for about 90 minutes the next morning before I baked it. Yum!

DMarieH | Reply

Baking sheet w/rim—and ROLL?
Either a small pin OR instruct turning baking sheet upside down?

Red Star Yeast | Reply

Thank you for the tip. You could also roll out the dough on a lightly floured countertop and then transfer to a parchment paper-lined large rimmed baking sheet.
Happy baking!

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