Lemon Ring Bread Recipe

Lemon Ring Bread

Recipe provided by Gesine Bullock-Prado

• Skill Level: Intermediate
• Servings: 12
• Nutritional Information per Serving (1 of 12): Calories 589, Total Fat 30 g, Saturated Fat 16 g, Carbohydrates 70 g, Dietary Fiber 2 g, Sugar 30 g, Protein 11 g, Cholesterol 160 mg, Sodium 368 mg
• Total Time: 5 hours 20 minutes (including rising and setting)
• Active Preparation Time: 1 hour

Ingredients

• 1/4 cup granulated sugar
• 1 tablespoon instant yeast
• 1 teaspoon fine sea salt
• Zest from 1/2 lemon
• 4 1/2 to 5 cups all-purpose flour, plus extra for dusting
• 1 stick (8 tablespoons) unsalted butter
• 1 cup cold whole milk
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 1 teaspoon lemon extract
• 3 large eggs
• Nonstick cooking spray (to grease the bowl and dough)
• Cream Cheese Filling (see recipe below)
• Microwave Lemon Curd (see recipe below)
• Sparkling or Swedish pearl sugar for topping

Cream Cheese Filling

• One 8-ounce package cream cheese, softened to room temperature
• 1/3 cup powdered sugar
• 1 large egg
• Zest from 1/2 lemon
• A pinch of fine sea salt

Microwave Lemon Curd

• Zest from 1 lemon plus 1 cup lemon juice
• 1 1/2 teaspoons (half a packet) powdered gelatin
• 1 cup granulated sugar
• 1 stick (8 tablespoons) unsalted butter, melted
• 1/4 teaspoon fine sea salt
• 2 large eggs at room temperature

Instructions

Indulge in the zesty delight of Lemon Ring Breada stunning, braided masterpiece bursting with creamy filling and tangy curd that will impress every baker and guest!

1. In a large bowl, whisk together granulated sugar, yeast, salt, lemon zest, and 4 1/2 cups flour. Set aside.
2. Melt the butter and mix into cold milk in a stand mixer bowl. Whisk in sour cream, vanilla, lemon extract, and two eggs. Add dry ingredients; mix with paddle until rough dough forms. Switch to dough hook (or knead by hand) for 8 minutes until silky smooth. Add flour 1 tablespoon at a time if sticky.
3. Grease a large bowl with cooking spray, add dough, spray top, cover with plastic wrap, and let rise in a warm spot until doubled, about 45-60 minutes.
4. On floured parchment, roll dough into a 10x26-inch rectangle. Fold short sides to center like a letter, then unfold to mark creases.
5. Spread or pipe cream cheese filling in the center third; top with lemon curd.
6. Cut side dough into 1-inch strips. Crisscross strips over filling to braid. Form into a ring, seal ends with egg wash (beat remaining egg with 1 tablespoon water). Cover loosely; rise until nearly doubled, 45-60 minutes.
7. Preheat oven to 375F (190C).
8. Brush with egg wash, sprinkle pearl sugar, and bake 25-30 minutes until golden. Cool completely before slicing into citrusy bliss!

Cream Cheese Filling Preparation

1. Stir cream cheese, powdered sugar, egg, lemon zest, and salt until smooth and creamy.

Microwave Lemon Curd Preparation

Whip up sunny, foolproof curd in minutes!

1. Mix 2 tablespoons lemon juice with gelatin in a small bowl; set aside to bloom.
2. In a microwave-safe bowl, whisk sugar, melted butter, salt, eggs, lemon zest, and remaining lemon juice (about 14 tablespoons).
3. Microwave on high: 3 minutes, stir; 3 minutes, stir; 2 minutes. Check if it coats a spoon and hits 170F (77C). Continue in 1-minute bursts if needed (max 10 minutes).
4. Stir in gelatin until dissolved. Cover surface with plastic wrap; chill 1 hour until set.

Recipe adapted from "Fantastical Cakes" by Gesine Bullock-Prado, Running Press Adult 2018. Used with permission.