Ingredients
- Dough:
- 2/3 cup whole milk
- 5 tablespoons sugar, divided
- 1 1/2 teaspoons instant yeast
- 2 large eggs, room temperature
- 2 3/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
- Filling:
- 8 oz cream cheese (1 pack)
- 1 ea egg yolk
- 1/8 cup sugar
- 1 teaspoon vanilla extract
- zest of 1 lemon
- Combine all ingredients and mix till smooth. Will be divided on 2 pieces of dough.
- Glaze:
- 2 cups powder sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Mix all ingredients till smooth and coat top of cooled cake. Allow glaze to dry before serving. Use food colors of purple, green, and gold for extra zing.
Preparation
Step 1
Combine flour, sugar, salt, yeast and milk in a mixing bowl and mix on low speed till it comes together. As dough comes together, add 1 egg at a time then add butter gradually. Continue to mix at medium speed till smooth and elastic. Do not over-mix.
Place in a clean bowl and wrap with plastic wrap, keep at room temperature and allow to double in size. When doubled, "punch down" to deflate, and wrap again to allow to rise again. At this point, make the cream cheese filling.
Assembly
Roll dough to an even rectangle about ¼" thick. Cut into 2 lengthwise and pipe or spoon cream cheese filling on the upper 1/3 of each piece. Sprinkle with cinnamon sugar (1/2 cup sugar + 1 tablespoon cinnamon) evenly. Roll each piece into a log and twist them together to form a braid. Shape into a ring sealing the ends well.
Proof to double in size and bake in preheated oven at 360°F for approximately 20-25 minutes or till golden brown on the bottom surface. If top is golden brown and bottom is still not baked, cover the top with foil and turn oven down to 325°F. Allow to cool before glazing.