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Orange Cheesecake Lattice Bread

Name: Orange Cheesecake Lattice Bread
Ingredients: 3 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon; 1 teaspoon orange zest; 3 1/2 cup unbleached all-purpose flour; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast; 1/4 cup plus 1 tablespoon unsalted butter (melted and cooled); 1 cup lukewarm milk; 1 teaspoon alaea Hawaiian sea salt (or table salt); 4 ounces cream cheese (softened); 1/4 cup granulated sugar; 1 teaspoon orange zest; 1 tablespoon unsalted butter (room temperature); 1/2 teaspoon almond extract; 1/4 teaspoon vanilla extract; 1/4 teaspoon lemon juice; 1 large egg white (for egg wash); 1 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon lemon juice; 2 tablespoons milk; 1/3 cup sliced almonds (optional)

This sweet bread has a hint of cinnamon in the dough and a sweet, rich cream cheese center any cheesecake fan is going to go nuts over! See video tutorial below.

Yield 1 loaf

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Ingredients

Dough

3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3 1/2 cup unbleached all-purpose flour
1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1/4 cup plus 1 tablespoon unsalted butter (melted and cooled)
1 cup lukewarm milk
1 teaspoon alaea Hawaiian sea salt (or table salt)

Filling

4 ounces cream cheese (softened)
1/4 cup granulated sugar
1 teaspoon orange zest
1 tablespoon unsalted butter (room temperature)
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1 large egg white (for egg wash)

Glaze and Topping

1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
2 tablespoons milk
1/3 cup sliced almonds (optional)

Instructions

In a stand mixer bowl, add sugar, cinnamon and orange zest; stir to combine.
Add flour, yeast, butter, milk and salt. Using dough hook attachment, mix until dough forms then knead for 5 minutes.
Oil a clean bowl, turn dough in the bottom of the bowl then flip over so all sides are oiled. Cover with a towel and let it rise for an hour.
Make the filling: Start with the cream cheese in the clean and dry bowl of a stand mixer fitted with paddle or whisk attachment and mix on medium to whip the cream cheese so it’s smooth and lump-free. Add sugar, orange zest, butter, almond extract, vanilla extract and lemon juice. Mix on medium until ingredients are evenly incorporated.
Roll risen dough into a rectangle, approximately 11×17-inches. Use fingers to make dough edges straight and corners squared.
Transfer to a sheet pan lined with parchment paper or silicone mat. Visually, divide dough in thirds lengthwise and cut 1-inch strips crosswise down the length of the outer thirds.
Cut off the 4 corner flaps. Spread filling in the center third of dough. Fold the cut strips over the filling at a diagonal, alternating side to side. Cover and let it rest for half hour.
Preheat oven to 350°.
Brush egg white over risen dough. Bake for 35-40 minutes, until crust is light brown. Let cool on pan for half an hour.
Make the glaze: In a bowl, combine powdered sugar, vanilla, lemon juice and milk. Add more/less milk to achieve desired consistency.
Drizzle over the cooled bread. Top with sliced almonds (optional).

Notes

Recipe by Diane Baldwin.