Baking - King arthur lemon curd bread recipes
Author: Pierre Spiess
This recipe, adapted from the King Arthur Flour website, is a great breakfast bread and can be made in advance With the ease of frozen bread dough, this simple, easy mock braid looks complicated enough to impress anyone. The center has a rich, lemon curd and cream cheese filling wrapped in braided sweet bread.
Braided Lemon Bread
There's just something about lemon that brings a smile to even the dullest of days: its bright yellow color and zippy taste can't be beat. This bread combines soft and tender sweet dough with the tangy flavor of lemon, all wrapped up in a beautiful yet easy-to-shape mock braid.
Provided by: King Arthur Baking
Total time: 175 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 24 servings
Number of ingredients: 20
Provided by: King Arthur Baking
Total time: 175 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 24 servings
Number of ingredients: 20
Ingredients:
- 3/4 cup (170g) water lukewarm
- 2 teaspoons granulated sugar
- 1 tablespoon instant yeast
- 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
- all of the sponge
- 3/4 cup (170g) plain or vanilla yogurt at room temperature
- 8 tablespoons (113g) unsalted butter softened
- 2 large eggs at room temperature beaten
- 1/2 cup (99g) granulated sugar
- 2 teaspoons (12g) salt
- 2 teaspoons King Arthur Pure Vanilla Extract
- 5 cups (600g) King Arthur Unbleached All-Purpose Flour
- 6 ounces (170g) cream cheese softened
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) sour cream at room temperature
- 2 teaspoons lemon juice fresh preferred
- 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (203g) prepared lemon curd*
- 1 large egg beaten with 2 teaspoons water and a pinch of salt
- Swedish pearl sugar or coarse sparkling sugar
Nutrition:
- Serving Size: 1 slice
- Calories: 210 calories
- Carbohydrate: 31g
- Cholesterol: 40mg
- Fiber: 1g
- Protein: 5g
- Sodium: 230mg
- Sugar: 10g
- Fat: 8g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.
- To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
- Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.
- Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
- To prepare the filling: Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.
- Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier.
- Lightly press two lines down the dough lengthwise, to visually divide it into three equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough.
- To shape the braid: Begin by using your bench knife, a pair of scissors, or a sharp knife to cut and remove a 1” rectangle from each of the dough's four corners. This “notching” will make the ends of the finished braid neater.
- Next, fold the resulting dough "tab" over the edge of the filling on one end. Starting at that same end, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on each side.
- Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. When there are just two strips remaining (one on each side), fold the remaining "tab" over the filling, then crisscross the final two strips.
- Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise until quite puffy, 45 to 50 minutes.
- Preheat the oven to 375°F. Brush the loaves with the beaten egg, and sprinkle with pearl sugar or coarse sparkling sugar.
- To bake the braids: Uncover the braids and bake them for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and cool for 15 to 20 minutes before serving.
- Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage. Reheat (or thaw and reheat) briefly before enjoying.
Tags:
Lemon Braid Bread - (Recipe: King Arthur Flour)
Music: www.bensound.comRecipe: www.kingarthurflour.com/recipes/braided-lemon-bread-recipe.
Duration: 1:28
Panettone Bread Pudding with Lemon Filling
Wondering what to do with the leftover Christmas panettone (or for that matter, the Easter dove bread, or any other sweet/holiday bread you're trying to finish up)? This simple bread pudding, made in a loaf pan and served in slices, is an engaging combination of sweet/tart flavors, and smooth interior with a crunchy sugar topping. Baked-in lemon curd filling takes it over the top. By the way, you don't HAVE to use a holiday sweet bread in this pudding. Though often those breads offer the bonus of bits of dried fruit and citrus-vanilla flavor, any slightly stale bread is fine. Our thanks to Andy and Jackie King at A&J King Artisan Bakers for the recipe that inspired this one.
Provided by: King Arthur Flour
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 8
Provided by: King Arthur Flour
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 8
Ingredients:
- 3 large eggs
- 2 cups (454g) half-and-half (fat-free is fine) light cream whole milk or a combination of milk and cream
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
- 1/4 to 1/2 teaspoon King Arthur Fiori di Sicilia to taste; optional
- 9 to 10 cups (340g) diced (generous 1" cubes) panettone or other bread
- generous 1/2 cup (142g) prepared lemon curd for filling
- coarse sparkling sugar for sprinkling on top; optional
How to cook:
- Whisk together the eggs, half-and-half, sugar, vanilla, and Fiori.
- Put the cubed bread in a bowl, and pour the egg mixture over it. Stir to combine. Set the mixture aside for 30 to 60 minutes, so the bread can absorb much of the liquid.
- While the bread is soaking, preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
- Stir the bread again, then spoon half of it into the prepared pan.
- Dollop the lemon curd over the bread/custard. Spread it out if it's not too sticky; though leaving it in clumps is fine, too, as it'll melt a bit and redistribute itself as the pudding bakes.
- Top with the remaining bread/custard, patting it down gently.
- Sprinkle with coarse white sparkling sugar; this creates a crunchy/sweet topping that plays well with the pudding's smooth interior.
- Bake the pudding for 40 to 50 minutes, until it's golden brown. Remove it from the oven, and let it rest at room temperature for at least 30 minutes, in order to set, before slicing and serving.
- Sift confectioners' sugar over the top of each slice; serve with a bit of whipped cream or ice cream, if desired.
Lemon Curd Bread
A sweet, yeasted bread is filled with cream cheese and a tart lemon curd filling. A bright bread perfect with black coffee. This recipe, adapted from the King Arthur Flour website, is a great breakfast bread and can be made in advance
Provided by: Ann Kauffman
Total time: 150 minutes
Cook time: 30 minutes
Prep time: 120 minutes
Yields: 2 servings
Number of ingredients: 24
Provided by: Ann Kauffman
Total time: 150 minutes
Cook time: 30 minutes
Prep time: 120 minutes
Yields: 2 servings
Number of ingredients: 24
Ingredients:
- ¾ cup warm water
- 2 teaspoons sugar
- 1 tablespoon instant yeast
- ½ cup all purpose flour
- ¾ cup plain or vanilla yogurt
- ½ cup 1 stick unsalted butter, softened
- 2 large eggs (beaten)
- ½ cup sugar
- 2 teaspoons salt
- 2 teaspoons vanilla
- 5 cups all-purpose flour
- 1 egg (lightly beaten with 1 tablespoon water (for the egg wash on the bread))
- 2/3 cup cream cheese (softened)
- ¼ cup sugar
- ¼ cup sour cream
- 2 teaspoons fresh lemon juice
- ¼ cup all-purpose flour
- 3 lemons
- 1½ cups sugar
- ¼ pound unsalted butter (room temperature)
- 4 large eggs
- ½ cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher salt
- optional: sparkling white sugar for sprinkling on bread
How to cook:
- In a small bowl, combine the warm water, 2 teaspoons sugar, instant yeast and ½ cup flour, stirring well to combine. Loosely cover with plastic wrap and set aside for 10-15 minutes (to let the yeast "proof" -- it'll bubble up and look foamy.
- In the bowl of your stand mixer combine the yeast mixture, yogurt, butter, eggs, sugar, salt, and vanilla. Add 4½ cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency. (Note: you can do this by hand if you don't have a stand mixer.)
- Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until puffy and nearly doubled.
- While the dough is rising, prepare the cream cheese filling. Combine the cream cheese, ¼ cup sugar, ¼ cup sour cream, 2 teaspoons fresh lemon juice and ¼ cup flour in a small bowl, mixing until smooth and lump-free. Set aside.
- Make the lemon curd: using a vegetable peeler, remove the zest of the 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the 1½ cups sugar and pulse until the zest is very finely minced into the sugar. Cream the ¼ pound of butter and beat in the sugar and lemon mixture. Add 4 eggs, 1 at a time, and then add the ½ cup fresh lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool.
- When the dough has risen sufficiently (to double in size), gently deflate it by punching it down just a bit and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with a ¼ to ½ cup of the lemon curd, leaving 1" free on all sides of the filling.
- To form the "twist", cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire bread, alternating strips to form the loaf. Be sure to press the "twist" pieces together at the ends to keep a tight "seal" (note: King Arthur's recipe basically shows you how to do this to make a "braid" which is much prettier but harder to accomplish).
- Repeat the rolling, filling, and "twist" steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy
- Preheat the oven to 375°F. Brush the loaves with egg wash and sprinkle with coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool for 15 to 20 minutes before serving.
Lemon Stuffed Braided Bread
With the ease of frozen bread dough, this simple, easy mock braid looks complicated enough to impress anyone. The center has a rich, lemon curd and cream cheese filling wrapped in braided sweet bread.
Provided by: Renae
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10
Provided by: Renae
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
- 1 loaf Bridgford Ready Dough, thawed
- 6 ounces cream cheese, softened
- 1/4 cup sugar
- 1/4 cup sour cream, room temperature
- 1/4 cup all-purpose flour
- 2 teaspoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest ((optional))
- 3/4 cup lemon curd ((see notes for recipe, or use prepared))
- 1 egg, beaten lightly
- 2 teaspoons water
Nutrition:
- Serving Size: 1 g
- Calories: 344 kcal
- Carbohydrate: 49 g
- Protein: 8 g
- Fat: 13 g
- Saturated Fat: 7 g
- Trans Fat: 1 g
- Cholesterol: 48 mg
- Sodium: 396 mg
- Fiber: 1 g
- Sugar: 23 g
- Unsaturated Fat: 0.5 g
- Prepare the braided bread with filling
- Prepare the filling by mixing the cream cheese, sugar, sour cream, lemon juice, lemon zest, and flour in a small bowl. Stir until smooth.
- Roll room temperature dough into a rectangle shape about 9” by 12.” Using a bench scraper or ruler, make 2 equal indentations down the dough lengthwise in about 3” apart (see photos). The middle section is where you will evenly spread the cheese filling, leaving 1” spacing without cheese filling at the top and bottom.
- Using your ruler and bench scraper or knife, make 1” indentation strips down the two sides next to the filling. Notch out the corners (as shown) above the first strip on all four sides. Top with the lemon curd, smoothing it level.
- Braid the bread loaf
- To make the braids, fold down the top flap up over the filling. Then, take the top right strip, and bring it over to the center of the filing at an angle and lightly press down. Do the same with the left side in a crisscross, repeating the process until you get close to the bottom of the cream cheese bread braid. Fold up the bottom tab, and cross the last strips under the bread loaf.Fold up the bottom tab, and cross the last strips under the bread loaf.
- Lightly cover the sweet bread braid and let rise until puffy. This will take about 45 minutes.
- Baking the loaf
- Preheat your oven to 375ºF. In a small bowl, mix the egg with 2 teaspoons of water, then brush egg wash on top of the bread braid. Bake for 25 to 30 minutes. Let cool for 15 minutes before serving.
