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–+ servings

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.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Brunch
Cuisine American
Servings 10 slices
Calories 280 kcal

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 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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