adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Braided citrus loaf
0 Likes
Prep Time:
125 minutes
Cook Time:
25 minutes
Total Time:
150 minutes
Indulge in a decadent cream cheese and mixed peel filled braided loaf for the ultimate weekend treat!
Ingredients:
  • 84.98 gm milk, warmed
  • 7g sachet dry yeast
  • 80.00 gm caster sugar
  • 625.00 ml bread flour, sifted
  • 2 eggs, lightly beaten
  • 50g butter, cubed, softened
  • 1 egg, lightly beaten
  • 125g cream cheese, softened
  • 62.50 ml mixed peel
Instructions:
  • In a jug, combine milk, yeast, and half of the sugar, whisk together, and let it sit in a warm place for 10 minutes until frothy. In a large bowl, mix 2 cups of flour, salt, and the rest of the sugar. Create a well in the center, add the yeast mixture and eggs, and stir to combine.
  • Transfer dough to a lightly floured surface and knead for 5 minutes until smooth. Gradually incorporate butter, 2 cubes at a time, adding additional flour as necessary until the dough is smooth and elastic (use only as much flour as needed). Place dough in a large greased bowl, cover with greased plastic wrap, and let it rest in a warm place for 1 hour or until doubled in size.
  • In a mixing bowl, use an electric mixer to blend cream cheese and sugar until smooth. Gently fold in mixed peel. Reserve for later use.
  • Preheat the oven to 200°C/180°C fan-forced and grease a large non-stick baking tray. Punch down the dough and knead until smooth. Roll it out on a lightly floured surface to a 25cm x 40cm rectangle. Transfer it to the prepared tray. Spread the cream cheese mixture down the center of the dough, leaving an 8cm border. Cut 3cm-wide strips on an angle down one long side of the rectangle, careful not to cut through the cream cheese section. Repeat on the opposite side. Fold 4cm of both short ends over the filling to seal. Braid the loaf by alternating sides and bringing them towards the center to enclose the filling. Cover with plastic wrap and set aside in a warm place for 30 minutes until doubled in size.
  • In a bowl, mix together the egg and milk. Brush the mixture over the braid using a pastry brush. Bake for 20 to 25 minutes, or until the bread is a dark golden color and sounds hollow when tapped. Allow it to cool on a wire rack, then serve.

Similar Recipes