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Braided citrus loaf

  • 2:05 Prep
  • 0:25 Cook
  • 12 Servings
  • Advanced

Ingredients

  • 1/3 cup milk, warmed
  • 7g sachet dry yeast
  • 2 tablespoons caster sugar
  • 2 1/2 cups bread flour, sifted
  • Pinch of salt
  • 2 eggs, lightly beaten
  • 50g butter, cubed, softened
  • 1 egg, lightly beaten
  • 1 tablespoon milk

Cream cheese filling

  • 125g cream cheese, softened
  • 2 tablespoons caster sugar
  • 1/4 cup mixed peel

Method

  • 1
    Place milk, yeast and half the sugar in a jug. Whisk to combine. Set aside in a warm place for 10 minutes or until frothy. Place 2 cups flour, salt and remaining sugar in a large bowl. Make a well in centre. Add yeast mixture and eggs. Stir to combine.
  • 2
    Turn dough out onto a lightly floured surface. Knead for 5 minutes or until smooth. Slowly knead in butter, 2 cubes at a time, adding remaining flour as needed until smooth and elastic (you may not need all the remaining flour). Place dough in a large, lightly greased bowl. Cover with greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
  • 3
    Meanwhile, make filling Using an electric mixer, beat cream cheese and sugar until smooth and combined. Stir in mixed peel. Set aside.
  • 4
    Preheat oven to 200°C/180°C fan-forced. Grease a large, non-stick baking tray. Punch dough down. Knead until smooth. Turn out onto a lightly floured surface. Roll out to a 25cm x 40cm rectangle. Transfer to prepared tray. Spread cream cheese mixture down centre of dough, leaving an 8cm border. Using a sharp knife, cut 3cm-wide strips on an angle down 1 long side of rectangle, being careful not to cut through cream cheese section. Repeat on opposite side, cutting on the same angle. Fold 4cm of both short ends over filling to seal. Using hands, braid loaf, alternating sides and bringing towards centre to enclose filling. Cover with plastic wrap. Set aside in a warm place for 30 minutes or until doubled in size.
  • 5
    Combine egg and milk in a bowl. Using a pastry brush, brush over braid. Bake for 20 to 25 minutes or until dark golden and bread sounds hollow when tapped. Transfer to a wire rack to cool. Serve.

Source: taste.com.au

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