fbpx
Home » Food » Braided Lemon Bread

Braided Lemon Bread

If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. See my disclosure policy here.

Thank you for sharing!

If you are citrus fans like us then you will love this stuffed braided bread with lemon cream cheese filling. After all, the zippy taste of lemons and bright yellow color reminds everyone of sunshine and happiness. With the ease of frozen dough, this simple, easy mock braid looks complicated enough to impress anyone. The center has a rich, lemon curd and cream cheese filling wrapped in braided sweet bread. This recipe is one that you will reach for over and over because no one can resist this delicious lemony loaf. If you are looking for a tasty twist on traditional fruit pastries you’ll want to make this braided lemon bread.

braided lemon bread on a white serving plate with a yellow and white striped towel
Jump to Recipe

Using Frozen Bread Dough for this Stuffed Braided Bread

There are times when you need some time saving helpers with baking. Especially when you want home baked results with a little less effort. That is why I love baking with Bridgford’s frozen bread doughs.

Let’s face it, yeast breads can be unpredictable at times. If you knead too little, use expired yeast, or you can’t find a warm place for your dough to rise then your baked goods will be flat and dense.

Thanks to Bridgford Ready-Dough, you can be assured of perfect results every time whether you are making this stuffed bread braid or a loaf of bread.

Simplicity and ease are even more important on holidays and special occasions. No one wants to deal with a last-minute baking fail. And, this braided bread with lemon curd and cream cheese filling is fool-proof and as easy as thawing ready-made dough, prepping, and baking.

lemon curd and cream cheese braided bread loaf on a white platter with yellow and white towel and mini tart pan

You’ll find this amazing but easy lemon cream cheese bread braid on my table this Easter.

Let’s see what you’ll need to make this lemon braided bread.

Ingredients for this Lemon Braided Bread with Filling

  • Bridgford Ready-Dough
  • Cream cheese
  • Sugar
  • Sour cream
  • Lemon juice
  • Lemon zest (optional)
  • All-purpose flour
  • Lemon curd
  • Egg
Package of ready-dough frozen bread dough, cream cheese, jar of lemon curd, wooden scoop of flour, gold scoop of sugar, clear bowl of sour cream, and a lemon

For the creamiest cheese filling, use full fat cream cheese and sour cream. Reduced fat cream cheeses and sour cream may have binders or fillers that provide inconsistent results when cooking and baking. Look for products that are as natural as possible.

I highly recommend using fresh lemon juice over reconstituted. You just need ½ lemon to get enough juice for this recipe. Plus, you can zest the outside of the lemon for a more intense tangy lemon flavor.

I used a jar of prepared lemon curd, but this is my favorite homemade Lemon Curd recipe. Using a jar of lemon curd will make this lemon bread recipe that much quicker to make.

More Ideas for Using Frozen Ready-Dough

It has been fun finding new ways to use frozen bread dough for simple and easy (but stunning!) recipes. Ready-Dough is so versatile. As a refresher, here are the some of the amazing recipes I’ve made using Bridgford’s frozen dough:

Pinterest pin showing photos of recipes made with frozen bread dough

So, let’s get started with making another great recipe with Ready-Dough.

How to Make the Best Lemon Filled Bread Loaf

Follow the directions for how to easily thaw frozen dough, thaw one loaf of the Bridgford Ready-Dough (there are three in each package).

Prepare the filling by mixing the cream cheese, sugar, sour cream, lemon juice, lemon zest, and flour in a small bowl. Stir until smooth.

When the dough is room temperature, roll it into a rectangle shape about 9” by 12.”

Using a bench scraper or ruler, make 2 equal indentations down the dough lengthwise in about 3” apart (see photo below).

The middle section is where you will evenly spread the cheese filling, leaving 1” spacing without cheese filling at the top and bottom.

frozen bread dough with cream cheese spread on

Top cheese filling with the lemon curd, smoothing it level.

Using your ruler and bench scraper or a knife, make 1” indentation strips down the two sides next to the filling. Notch out the corners (as shown above and below) of the dough next to the first strip on all four sides.

dough with lemon curd and cream cheese spread down the middle and 1 inch strips cut down the sides for braiding

Braid the Lemon Curd Loaf

To braid the lemon curd loaf, fold down the top flap up over the cream cheese filling. Then take the top right strip, and bring it over to the center of the filing at an angle and press down lightly.

dough with lemon curd and cream cheese spread down the middle and 1 inch strips cut down the sides for braiding

Do the same with the left side in a crisscross manner, repeating the process until you get close to the bottom of the cream cheese bread braid.

Then, fold up the bottom tab, and cross the last strips under the stuffed bread braid loaf.

Lightly cover the sweet bread braid and let rise until puffy. This will take about 45 minutes.

Preheat your oven to 375 degrees F.

In a small bowl, mix the egg with 2 teaspoons of water, then brush the egg wash on the cream cheese bread braid.

Bake the stuffed braided bread at 375 degrees F for 25 to 30 minutes.

Let the cool for 15 minutes before serving. Leftovers of the lemon curd loaf will keep well for up to 3 days in the fridge if kept covered with plastic wrap or in a sealed container.

Get your discount coupon for Bridgford’s frozen dough, you can find Bridgford Frozen Bread & Rolls at a retailer near you.

Get the Braided Bread with Filling recipe

lemon braided bread loaf on a white platter
Print Pin
5 from 6 votes

Lemon Stuffed Braided Bread

With the ease of frozen bread dough, this simple, easy mock braid looks complicated enough to impress anyone. The center has a rich, lemon curd and cream cheese filling wrapped in braided sweet bread.
Course Bread, Breakfast, Brunch, Dessert
Cuisine American
Keyword Appetizers, bread braid, bread twist, Breads, dessert, frozen dough, lemon bread
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 344kcal

Equipment

  • Baking Sheet
  • bench scraper or knife
  • ruler (optional but helpful)

Ingredients

  • 1 loaf Bridgford Ready Dough, thawed

Lemon Cream Cheese filling

  • 6 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup sour cream, room temperature
  • 1/4 cup all-purpose flour
  • 2 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon lemon zest (optional)
  • 3/4 cup lemon curd (see notes for recipe, or use prepared)

Egg Wash

  • 1 egg, beaten lightly
  • 2 teaspoons water

Instructions

Prepare the braided bread with filling

  • Prepare the filling by mixing the cream cheese, sugar, sour cream, lemon juice, lemon zest, and flour in a small bowl. Stir until smooth.
  • Roll room temperature dough into a rectangle shape about 9” by 12.” Using a bench scraper or ruler, make 2 equal indentations down the dough lengthwise in about 3” apart (see photos). The middle section is where you will evenly spread the cheese filling, leaving 1” spacing without cheese filling at the top and bottom.
  • Using your ruler and bench scraper or knife, make 1” indentation strips down the two sides next to the filling. Notch out the corners (as shown) above the first strip on all four sides. Top with the lemon curd, smoothing it level.
    dough with lemon curd and cream cheese spread down the middle and 1 inch strips cut down the sides for braiding

Braid the bread loaf

  • To make the braids, fold down the top flap up over the filling. Then, take the top right strip, and bring it over to the center of the filing at an angle and lightly press down. Do the same with the left side in a crisscross, repeating the process until you get close to the bottom of the cream cheese bread braid. Fold up the bottom tab, and cross the last strips under the bread loaf.Fold up the bottom tab, and cross the last strips under the bread loaf.
  • Lightly cover the sweet bread braid and let rise until puffy. This will take about 45 minutes.

Baking the loaf

  • Preheat your oven to 375ºF. In a small bowl, mix the egg with 2 teaspoons of water, then brush egg wash on top of the bread braid. Bake for 25 to 30 minutes. Let cool for 15 minutes before serving.

Notes

To make your own lemon curd, I recommend this Easy Lemon Curd recipe.
This recipe was adapted from King Arthur Flour’s Lemon Braided Bread recipe.

Nutrition

Serving: 1g | Calories: 344kcal | Carbohydrates: 49g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Monounsaturated Fat: 0.5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 396mg | Potassium: 124mg | Fiber: 1g | Sugar: 23g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

Try More Deliciously Easy Recipes Made with Bridgford Ready-Dough:

Look for Bridgford Ready-Dough, Parkerhouse Style Rolls, and Monkey Bread at your local grocery store and Wal-Mart locations. 

My tip:  keep Bridgford’s frozen dough in your freezer so it is ready when you need it. Everyone loves freshly baked rolls or this stuffed braided bread, and it is so handy to pull out a few rolls out for dinner. Or when you need to make a showstopper bread twist or braid for a holiday event like Easter.

This post was sponsored by Bridgford Foods. All views are my own and based on my own personal experience using Bridgford’s products. 


Follow me on social media for the latest in simple, easy food inspiration:

2 thoughts on “Braided Lemon Bread”

  1. Hi Renae, your braided lemon bread is exactly what I was looking for yesterday…unfortunately I had to compromise since I already made something else. Your bread looks beautiful!
    Just a question, tho, about the Bridgford loaf. I’ve used it before many years ago, and recently used it again on two separate occasions. I’m having major problems rolling it out. (I don’t remember having this problem before.) It keeps shrinking back. I’ve left it partially rolled out, covered, to let it rest for over an hour at room temp, then tried again. Still it keeps shrinking. Is there a trick you can pass on?
    Thanks in advance,
    June

    Reply
    • Hi June, I’ve noticed that during the winter my dough (both homemade and frozen) can be less responsive, probably because our home is only about 68ºF during the day. So, I have been letting it rise (and thaw) in a warm spot, like my oven with the light on. If the dough is still stiff, then I gently stretch it to loosen the gluten or dimple the dough with my fingers like focaccia bread. After that, I haven’t had any issues with sizing the dough properly. I hope this helps.

      Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to content