King Cake Braid Lemon Cream (Printable Version)

Golden-braided sweet bread with tangy lemon cream cheese and colorful sugar topping, perfect for festive occasions.

# Ingredient List:

→ Dough

01 - 4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1 teaspoon salt
05 - 1/2 cup whole milk, lukewarm
06 - 1/2 cup warm water
07 - 2 large eggs, room temperature
08 - 1/4 cup unsalted butter, melted

→ Lemon Cream Cheese Filling

09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon lemon zest
13 - 1 egg yolk

→ Egg Wash

14 - 1 large egg
15 - 1 tablespoon milk

→ Glaze and Decoration

16 - 1 1/2 cups powdered sugar
17 - 2 to 3 tablespoons lemon juice or milk
18 - Purple, green, and gold colored sanding sugar

# How to Make:

01 - In a large bowl, combine warm water, milk, and yeast. Let stand for 5 minutes until foamy.
02 - Add sugar, eggs, melted butter, and salt to the yeast mixture. Mix well to combine.
03 - Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour 30 minutes or until doubled in size.
05 - Beat softened cream cheese until smooth. Add sugar, lemon juice, lemon zest, and egg yolk; blend until creamy. Set aside.
06 - Punch down risen dough and turn onto a lightly floured surface. Roll into a 10 by 18-inch rectangle.
07 - Spread lemon cream cheese filling lengthwise down the center third of the dough.
08 - Using a sharp knife, cut diagonal strips about 1 inch wide along both sides of the filling, leaving the ends intact.
09 - Fold the strips over the filling, alternating sides to create a braid pattern. Tuck the ends under to seal.
10 - Transfer to a parchment-lined baking sheet, cover, and let rise for 45 minutes.
11 - Preheat oven to 350 degrees Fahrenheit.
12 - Brush the braid with egg wash. Bake for 28 to 32 minutes until golden brown and cooked through. Cool on a wire rack.
13 - Whisk powdered sugar with lemon juice or milk to form a thick glaze. Drizzle over cooled braid.
14 - Immediately sprinkle with colored sanding sugars in alternating purple, green, and gold stripes.

# Expert Suggestions:

01 -
  • The braiding technique looks restaurant-quality but only takes a few minutes once you get the rhythm down.
  • That lemon-cream cheese filling strikes the perfect balance between tangy and rich, cutting through the sweetness of the dough.
  • It's a showstopper that actually fits into a regular weeknight timeline if you plan your rising times right.
02 -
  • If your filling contains too much liquid, it will seep out during baking and make the bottom soggy—resist the urge to add extra lemon juice beyond what the recipe calls for.
  • The colored sugar only sticks if you apply it to wet glaze, so work quickly once you've drizzled, or the whole effect falls flat.
  • A slightly sticky dough is correct here—if you add too much flour trying to make it less sticky, your bread will be dense and tight instead of tender and open-crumbed.
03 -
  • Room temperature ingredients mix together more smoothly and create a more even dough texture than cold ingredients straight from the fridge.
  • If you're nervous about the braiding, practice rolling and cutting the dough without filling first so you understand the motion—it's genuinely easier than it looks once your hands understand the pattern.
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