King Cake Braid Lemon Filling (Printer View)

Festive braided sweet bread packed with tangy lemon cream cheese and topped with vibrant sugar crystals.

# Components:

→ 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

# Method:

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 - When dough has risen, punch down and turn onto a lightly floured surface. Roll into a 10 by 18 inch rectangle.
07 - Spread the lemon cream cheese filling lengthwise down the center third of the dough rectangle.
08 - Using a sharp knife, cut diagonal strips approximately 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 braided 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, or 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.
14 - Drizzle glaze over cooled braid. Immediately sprinkle with colored sanding sugars in alternating stripes.

# Expert Advice:

01 -
  • It looks impossibly fancy but the braid comes together easier than you think, turning you into the person who brings the impressive thing to the party.
  • That tangy lemon filling cuts through the sweetness in the best way, so it doesn't feel heavy even though it's absolutely a celebration bread.
02 -
  • Room-temperature ingredients blend together more smoothly and rise more predictably—I learned this the hard way when I used cold eggs and my dough refused to cooperate.
  • The second rise before baking is shorter than the first, but it's absolutely essential for getting that light, airy crumb instead of a dense bread.
03 -
  • If your kitchen is cold, place the bowl of dough in a barely warm oven or even inside your microwave with a cup of hot water—consistent warmth is the difference between a 90-minute rise and a 3-hour wait.
  • When braiding, work gently and don't worry about perfection; the dough will puff up during the second rise and hide any slightly awkward folds.
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