Lemonade Braids: The Ultimate Guide to This Stunning Hairstyle

Lemonade braids aren’t just a hairstyle—they’re a statement of style, culture, and confidence. Inspired by Beyoncé’s iconic look, these sleek, side-swept braids have taken the beauty world by storm. Curious how to rock them, care for them, or make them uniquely yours? Keep reading—you’re about to fall in love.

Ingredients

• 1 packet active dry yeast
• 1 teaspoon granulated sugar
• 1 cup warm milk
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 4 tablespoons unsalted butter softened
• 3 tablespoons granulated sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 1 cup lemon curd
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk

Equipment

• Mixing bowls
• Measuring cups
• Measuring spoons
• Stand mixer or hand mixer
• Whisk
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Sharp knife or kitchen scissors

Instructions

1. Bloom the yeast: In a small bowl, combine warm milk, 1 teaspoon sugar, and active dry yeast. Let it sit for about 5 to 10 minutes until it gets foamy on top. This step ensures the yeast is alive and ready to work. If it does not get bubbly, start over with fresh yeast.
2. Mix wet ingredients: In a large mixing bowl, whisk the egg, yolk, vanilla extract, lemon zest, and remaining 3 tablespoons of sugar. Then stir in the bubbly yeast mixture.
3. Incorporate butter and flour: Add softened butter and salt to the wet ingredients. Begin adding flour one cup at a time while mixing on low speed, or stirring by hand with a wooden spoon.
4. Knead the dough: Once a shaggy dough forms, knead until smooth and elastic, about 5 to 7 minutes. It should feel slightly tacky but not stick to your hands much. Add a touch more flour if needed, one tablespoon at a time.
5. First rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for about 1 hour or until doubled in size. I like to place mine in the oven with just the oven light on.
6. Prepare filling: In a small bowl, mix 1 cup lemon curd with 1 tablespoon lemon zest. Store it in the fridge until ready to use so it stays thick and spreadable.
7. Shape the braid: After the dough has risen, punch it down and roll into a 10 by 14 inch rectangle. Imagine dividing the rectangle into thirds lengthwise. Spread the lemon filling down the center third only.
8. Cut and braid: On each long side, cut diagonal strips about 1 inch apart toward the filling center, stopping just before you reach it. Fold strips across the filling, alternating sides to form a braid. Tuck in both ends neatly.
9. Second rise: Carefully transfer the braid to a parchment-lined baking sheet. Cover lightly and let it rise for 20 minutes while the oven preheats to 350 degrees Fahrenheit.
10. Bake: Bake for 25 to 28 minutes, until puffed and golden brown. If it browns too fast, tent loosely with foil during the last few minutes.
11. Make the glaze: In a small bowl, whisk powdered sugar, fresh lemon juice, and milk until smooth. You can adjust the consistency with more sugar or liquid if needed.
12. Finish and serve: Let the braid cool slightly before drizzling the glaze all over. Slice and serve warm or at room temperature.

Nutrition per serving

For the best flavor, try using homemade lemon curd if you have time and always use fresh lemon zest. It really brings brightness to every bite.

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Lemonade Braids

Lemonade braids are a delicate, buttery pastry inspired by Danish tradition, filled with a bright and tangy lemon curd that delivers layers of comfort and zest in every bite. Soft and yeasty, this brunch pastry has a sweet lemon glaze and is perfect for dessert or breakfast.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Dessert, Brunch

Cuisine American

Servings 10 slices

Calories 280 kcal

Ingredients

  

1x2x3x

• 1 packet active dry yeast
• 1 teaspoon granulated sugar
• 1 cup warm milk
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 4 tablespoons unsalted butter softened
• 3 tablespoons granulated sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon lemon zest for filling
• 1 cup lemon curd
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk

Instructions

 

• In a small bowl, combine the warm milk, 1 teaspoon granulated sugar, and the active dry yeast. Let sit for 5 to 10 minutes until foamy.
• In a large mixing bowl, whisk together the egg, egg yolk, vanilla extract, lemon zest, and 3 tablespoons of sugar. Add the yeast mixture and stir to combine.
• Stir in the butter and salt. Slowly add the flour, one cup at a time, mixing until a soft dough forms. Knead for about 5 to 7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 60 minutes or until doubled in size.
• While the dough is rising, prepare the filling by stirring together lemon curd and 1 tablespoon lemon zest in a small bowl.
• Once the dough has risen, punch it down and transfer to a lightly floured surface. Roll into a rectangle about 10 by 14 inches.
• Spread the lemon filling down the center third of the dough lengthwise. With a sharp knife or kitchen scissors, cut slits on both long sides of the dough at a slight angle about one inch apart.
• Starting at one end, fold the strips over the filling, crisscrossing them to form a braid. Tuck the ends underneath to seal.
• Transfer the braid to a parchment-lined baking sheet. Cover lightly and let rise for 20 minutes while the oven preheats to 350°F (175°C).
• Bake for 25 to 28 minutes or until golden brown. Remove from oven and let cool slightly.
• In a small bowl, whisk together powdered sugar, lemon juice, and milk to make a glaze. Drizzle over the cooled braid before serving.

Nutrition

Calories: 280kcalCarbohydrates: 42gProtein: 5gFat: 10gSodium: 210mgFiber: 1gSugar: 22g

Keyword Pastry, Lemon, Braid, Sweet Roll, Danish, Brunch

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