She posted. I read the post while away on a trip. Could not wait to get home to bake it. As far as enriched bread goes, you cannot get much better than this. Think brioche loaded with a tangy lemon cream and luscious blackberries. As I said, cannot get much better. THANK YOU, KAREN!
BRAIDED LEMON BREAD WITH BLACKBERRIES
(from Karen’s Kitchen Stories)
For the Sponge:
3 ounces warm water (95 to 105 degrees F)
1 teaspoon sugar
1 1/2 teaspoons instant yeast
30 grams unbleached all purpose flour
For the Final Dough:
All of the sponge
85 grams vanilla yogurt, room temperature (I used plain and added 1/2 tsp vanilla)
56 grams softened unsalted butter
1 large egg, beaten
50 grams sugar
1 teaspoon salt
1 teaspoon vanilla
300 grams unbleached all purpose flour
one beaten egg for the egg wash
pearl sugar for topping (optional, but nice)
For the Filling:
85 grams cream cheese, at room temperature
25 gram sugar
29 grams sour cream (I used creme fraiche)
1 tsp lemon juice
15 grams all-purpose flour
100 grams lemon curd
Handful of blackberries
Combine the sponge ingredients in a small bowl, stir, and cover with plastic wrap. Let it sit for 15 minutes.
In your stand mixer bowl, combine the sponge, yogurt, butter, egg, sugar, salt, vanilla, and flour. Mix with the dough hook for about 8 minutes. Place the dough in an oiled dough rising bucket or bowl, cover, and allow to rise for one to two hours, until doubled (mine took 2 hours and 30 minutes).
Mix the cream cheese, sugar, sour cream, lemon juice, and flour until smooth. Cover and set aside.
Line a cookie sheet with parchment paper. Place the risen dough not the parchment, and press or roll it into a 10 inch by 15 inch rectangle. Mark the dough lengthwise into thirds by pressing a ruler into the dough. Spread the cream cheese mixture onto the middle third, leaving about an inch uncovered at the top and the bottom. Spread the lemon curd on top of the cream cheese mixture. Top with the blackberries.
Cut the outer sides into strips. Cut off the strips from the four “corners” of the dough, leaving a flap at the top and bottom. Fold up the bottom flap and fold the strips over the filling alternating in a braid pattern. Fold the flap over the top before finishing the braid. Cover loosely with oiled plastic wrap.
Preheat the oven to 360 degrees F.
Let the dough rise for about 45 minutes. When the dough is ready, brush it with the egg wash and sprinkle it with the sugar. Bake for 25 to 30 minutes until a deep golden brown. Cool on a cooling rack for at least 20 minutes. Slice and serve.
to print the recipe, click here
Comments: Make sure to stop by Karen’s post because her pictures and explanations are very detailed and will help you with the shaping. The dough is a pleasure to work with, as enriched doughs always seem to be. You can make the filling while the dough rises, and use store-bought lemon curd to make your life easier. Next time I will add more blackberries, I was afraid they would contribute too much moisture and leak too much, but that was not the case.
This basic method can be used for savory breads, or use different sweet fillings. Karen has a lot of suggestions in her article, so pay her a visit.
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5 thoughts on “KAREN’S BRAIDED LEMON BREAD WITH BLACKBERRIES”
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Lovely picture of you and Phil. Hope your trip was exactly you wanted it to be.
I was remiss a few posts back in not thanking you for including my spritz bars in your cookie round up. I appreciate it as always,
Life gets a bit more complicated as you get older. I miss the speed with which I could do things. However, I’m grateful I can just continue to do them, even at a slower pace.
Helen S. Fletcher email@example.com firstname.lastname@example.org http://www.pastrieslikeapro.com http://www.pastrieslikeapro.com/
Available now bookstores and as an ebook!
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I totally hear you…. I still have to blog on that beautiful chocolate tart from your online class – without sharing the recipe, of course – but at some point I will get to it. I will send you an email before this day is over 😉
This looks great and check out your fancy cutter!! Please, you’re tempting me!!!
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Karen, if you don’t have that, trust me, you NEEEEEEEED it. I use it all the time – even for simple things like cutting a sheet cake, it makes it all so easy to mark the dimension on the surface and then cut, all slices with precisely the same dimension…. and don’t even get me started on croissants and laminated dough