Braided Lemon Bread

Page: smittenkitchen.com/2010/05/braided-lemon-bread/

Cuisine: Eastern European | Course Type: Breakfast/Brunch

(1 review)

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Recipe Reviews

The creamy very lemony filling was so luscious, and fun to eat by pulling off small pieces. I baked mine at 375 ºF for the lesser amount of time and it also turned out overly browned just like hers. I recommend using 350ºF and watching it closely. I dislike lumps of bread without filling and so instead of braiding towards one end and folding the extra dough under, I braided each end towards the middle, weaving the ends together and it looked perfect. Smooth the cream cheese filling after filling and it will make applying the lemon curd easier. I choose this recipe as I had a jar of lemon curd, and it made the process a little quicker. The cream cheese and lemon curd taste like one layer, not two and I don’t know why you could not mix them together before spreading. It is not as hard as it looks and it makes a spectacular presentation for special occasions.

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