Lemon Rosemary Cream Cheese Filled Sweet Bread

By Katecooks

Ingredients

• Dough:
• 1/2 cup lukewarm whole milk
• 1/4 cup lukewarm water
• 1/4 sugar
• 2 1/4 tsp instant dry yeast
• 3 cups flour
• 1/4 cup butter, melted
• 2 tsp salt
• 1 tsp vanilla extract
• Filling:
• 8 oz cream cheese room temperature
• 1/2 cup sugar
• 2 tbs lemon juice
• 1 tbs chopped fresh rosemary
• 1/4 tsp salt
• 1 egg yolk
• Zest from 1 lemon
• Glaze:
• 1 egg, beaten
• 3 tbs turbinado sugar
• 1 tsp sea salt
• 1 tbs fresh rosemary

Preparation

Step 1

1. Preheat oven to 350 degrees

2. To prepare dough, stir together milk water, sugar and yeast. Let rest for 5 minutes then stir in remaining dough ingredients until it forms a soft ball. Place in oiled bowl, cover and let rise for 45 minutes.

3. To prepare filling, blend all ingredients in a food processor until smooth.

4. When dough has doubled in size, transfer to a lightly floured work surface and divide into two balls. Roll out each ball into a 12 x 8 rectangle. Cut a 1 inch strip from the long side if each dough rectangle and set aside.

5. Place cream cheese mixture down the middle of each rectangle. Fold each side of the dough in 1 inch, leaving some of the filling showing in the center.

6. Transfer rectangles to a parchment lined baking sheet. Mix glaze ingredients in a small bowl. Brush dough with glaze; set remaining glaze aside.

7. Take reserved strips of dough and cut into 3 inch long strips. Arrange in a criss-cross pattern. Pinch strips on side of rectangle down length of rectangle to secure. Brush with remaining glaze. Bake for 40 minutes or until golden brown.