INGREDIENTS
For the Dough:
2/3 cup WARM whole milk
5 tablespoons sugar
1 1/2 teaspoons instant yeast
1 teaspoon kosher salt
2 3/4 cups unbleached all-purpose flour
2 large eggs, room temperature
1/2 cup unsalted butter, cut into 1-inch pieces, plus 1/2 tablespoon, melted
For the Filling:
8 ounces cream cheese
1 egg yolk
1/8 cup sugar
1 teaspoon vanilla extract
zest of 1 lemon
For the Cinnamon Sugar:
1/2 cup sugar
1 tablespoon cinnamon
METHOD
Make the Dough
1. In a stand mixer, combine the milk, sugar, yeast, salt, and flour on a low speed. As the dough comes together, add the eggs, one at a time. Then mix in the butter gradually, making sure it is completely incorporated. Do not over mix.
2. Place dough in a clean bowl and cover with plastic wrap. Keep at room temperature and allow dough to rise until it has doubled in size, usually 1 to 1 1/2 hours.
3. Remove the plastic wrap and punch the dough back down with your hands. Cover with fresh plastic wrap and let rise until doubled, about 30 minutes.
Make the Filling
1. In a small mixing bowl, mix the cream cheese, egg yolk, sugar, vanilla extract, and lemon zest together until smooth.
Make the Cinnamon Sugar
1. In a small mixing bowl, combine the sugar and cinnamon thoroughly.
Assemble the Cake
1. Preheat oven to 360 degrees.
2. On a lightly floured surface, roll the dough out into a rectangle about 1/4-inch thick. Cut the dough in half lengthwise.
3. Spoon the cream cheese filling onto the top 1/3 of each piece of dough. Dust the whole piece with cinnamon sugar. Bring each of the two long edges together and seal completely. Using your hands shape the dough into two long cylinders.
4. Overlap carefully, twisting them together to form a two-stand braid. Bring the two ends of the braid together to form an oval ring and press together to seal.
5. Gently place the ring seam-side down on a baking sheet lined with wax paper and let it rise to double in size, about 30 minutes.
6. Bake for 20 to 25 minutes, or until golden brown. If the top has reached a golden brown before the bottom is finished, cover the top with foil and lower the heat to 325 degrees.
FIND better glaze recipe & use edible glitter.
