Braided Lemon bread:

Name: Braided Lemon bread:
Cuisine: American
Ingredients: for Sponge:; 6 tablespoons Lukewarm water; 1 tsp brown sugar; 1 1/2 tsp dry yeast; 1/4 cup all-purpose flour/ fine semolina; for Dough:; to Prepare Sponge; 6 tablespoons hung curd; 1/4 cup unsalted butter, softened; 1 egg - beaten; 1/4 cup sugar; 1 tsp salt; 1 tsp vanilla extract; 2 1/2 cups all-purpose flour /fine semolina; for Lemon cream cheese filling:; 1/3 cup cream cheese or paneer (churn paneer pieces with 1 tsp of water in the mixi jar); 2 tbsp sugar; 2 tbsp hung curd; 1 tsp fresh lemon juice; 2 tbsp all-purpose flour /fine semolina; 1/4 cup homemade lemon curd; for For Egg wash:; 1 egg beaten with 1 teaspoon water for brushing bread; as needed white sugar for sprinkling

Shrikripa @cook_13882505

I tried Braided lemon bread by using Homemade Lemon curd by omitting All purpose flour. I took Chiroti Rava / fine semolina and loved it. Here, I have used oil, instead of butter and felt, butter is an ultimate option.
I have made it a couple of times with a few changes here and there and it’s a huge hit at home

#breads

#goldenapron 14th recipe Date: 5th June 2019

#breads

#goldenapron 14th recipe Date: 5th June 2019

Shrikripa @cook_13882505

#breads

#goldenapron 14th recipe Date: 5th June 2019

#breads

#goldenapron 14th recipe Date: 5th June 2019

Saved

Ingredients

forSponge:
6 tablespoons Lukewarm water
1 tspbrown sugar
1 1/2 tsp dry yeast
1/4 cupall-purpose flour/ fine semolina
forDough:
to Prepare Sponge
6 tablespoonshung curd
1/4 cupunsalted butter, softened
1egg - beaten
1/4 cupsugar
1 tsp salt
1 tspvanilla extract
2 1/2 cupsall-purpose flour /fine semolina
forLemon cream cheese filling:
1/3 cupcream cheese or paneer (churn paneer pieces with 1 tsp of water in the mixi jar)
2 tbspsugar
2 tbsp hung curd
1 tspfresh lemon juice
2 tbsp all-purpose flour /fine semolina
1/4 cuphomemade lemon curd
for For Egg wash:
1egg beaten with 1 teaspoon water for brushing bread
as neededwhite sugar for sprinkling

Saved

Steps

1

Make the sponge- combine sponge ingredients in a small bowl stirring well to combine. Cover and set aside to proof for 15 -30 minutes.
2

Make the dough - In a stand mixer or in a big bowl combine the sponge, hung curd, butter, egg, sugar, salt and vanilla. Add flour and mix clock wise with help of your palm about 5 mins, until you find long elastic kind of texture and knead on until a soft, smooth dough forms, place this dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 1 to 2 hours or more, until quite puffy and nearly doubled.
3

Prepare the cream cheese filling: mix together the filling ingredients (except for the lemon curd) until smooth.
4

Punch down the dough and roll out into a 10"by 15" rectangle on a well-floured surface. Transfer the rectangle to a square of butter paper (this is IMPORTANT. You need to do this so that you can easily shift the braided loaf to baking tray). Draw /Press two lines into the dough dividing it into three equal sections.
5

Spread the cream cheese topping on the middle section and then spread the lemon curd over it leaving the top and bottom two inches free.Cut strips one inch apart on the two outside sections, leaving top and bottom wide part to fold inwards.
6

Fold the top and bottom middle flap inwards. Then begin crossing the one-inch strips alternatively to make the mock braid. (refer the pictures for this part).
7

Transfer this loaf to baking tray, cover with wet kitchen towel. Let the loaf rise for 1 hour until puffy.Brush the loaf with the egg mixed with one tsp water, sprinkle with sugar and bake at 180C for 30 - 40 minutes or until golden. Let cool for around 15 minutes before cutting and serving.