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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.
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.
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
- Sour cream
- Lemon juice
- Lemon zest (optional)
- All-purpose flour
- Lemon curd
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:
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.
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.
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.
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 the Braided Bread with Filling recipe
Lemon Stuffed Braided Bread
- Baking Sheet
- bench scraper or knife
- ruler (optional but helpful)
- 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)
- 1 egg, beaten lightly
- 2 teaspoons water
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.
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.
Try More Deliciously Easy Recipes Made with Bridgford Ready-Dough:
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.