Sunday, May 16, 2010

lemon braid.

recipe by King Arthur Flour

this is probably the easiest yeast-raised bread/pastry i've ever made. everything worked & it all came together pretty fast. the only thing i'd do differently next time is make 4 small braids instead of 2 larger ones.

there will definitely be a next time for this recipe.

sweet dough filled, braided & ready for the rise. note the flecks of vanilla bean. i used the custom-blended vanilla paste i got last week instead of vanilla extract--

braid pre-rise

after a 60 minute rise, the braid is brushed with egg wash & sprinkled with pearl sugar--

60 minute rise

then baked for 25 minutes at 375 F.

lemon braid

full braid

lemon curd & sweet cream cheese filling

lemon curd & sweet cream cheese filling