Recipes > Orange Cheesecake Lattice Bread Find A Store Orange Cheesecake Lattice Bread 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 Print Recipe Pin Recipe 0 Reviews IngredientsDough3 tablespoons granulated sugar1/2 teaspoon ground cinnamon1 teaspoon orange zest3 1/2 cup unbleached all-purpose flour1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1/4 cup plus 1 tablespoon unsalted butter (melted and cooled)1 cup lukewarm milk1 teaspoon alaea Hawaiian sea salt (or table salt)Filling4 ounces cream cheese (softened)1/4 cup granulated sugar1 teaspoon orange zest1 tablespoon unsalted butter (room temperature)1/2 teaspoon almond extract1/4 teaspoon vanilla extract1/4 teaspoon lemon juice1 large egg white (for egg wash)Glaze and Topping1 cup powdered sugar1/2 teaspoon vanilla extract1/2 teaspoon lemon juice2 tablespoons milk1/3 cup sliced almonds (optional) InstructionsIn 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). NotesRecipe by Diane Baldwin. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
