Yummy Mummy Lemon Curd Bread is a delicious spooky treat for Halloween. It’s made with a sweet yeast dough, filled with cream cheese and lemon curd, and topped with a spooktacular cream cheese frosting!
Ingredients for Yummy Mummy Lemon Curd Bread:
I used the following ingredients for the bread dough: All-purpose flour, sugar, water, yeast, salt, Greek yogurt, sour cream, butter, eggs, and vanilla extract.
Making the Dough for the Yummy Mummy Lemon Curd Bread:
I started by making a sponge consisting of water, sugar, yeast, and flour. After 15 minutes, the sponge was nice and bubbly and ready to be used.
I added the sponge to the pan of my bread machine. Then, I added the yogurt, sour cream, butter, eggs, sugar, salt, vanilla and all-purpose flour. I set the bread machine to the dough cycle, and walked away.
Making the Fillings for the Yummy Mummy Lemon Curd Bread:
While the dough was rising, I made the two fillings. The first filling was a mixture of cream cheese, sour cream, lemon juice, and all-purpose flour. I mixed all of these ingredients together and set it aside. The second filling was a lemon curd consisting of eggs, lemon juice, sugar, butter, and heavy cream.
For the lemon curd, I started by whisking together the an egg, egg yolk, eggs, sugar, and a pinch of salt in a small saucepan. Then, I whisked in some freshly squeezed lemon juice. I set the pan over medium-low heat, and cooked the mixture, stirring constantly, until it thickened. This took around 5 minutes. After removing the pan from the heat, I whisked in some butter and cream.
I pressed the lemon curd through fine-mesh strainer set over a bowl. I always strain the lemon curd because I inevitably end up with pieces of scrambled egg. Then, I pressed a piece of plastic wrap on the surface and refrigerated the lemon curd until I was ready to use it.
Putting the Yummy Mummy Lemon Curd Bread Together:
When the dough was ready, I cut it in half, and covered one piece with plastic wrap. Then, I rolled the other piece into a 10×15-inch rectangle on a floured piece of parchment paper.
I lightly scored the dough lengthwise to divide it into three sections, making sure that I didn’t cut all the way through. Then, I spread half of the cream cheese filling down the center, leaving about an inch on all sides. Next, I spread half of the lemon curd on top of the cream cheese filling.
I cut away the four corners of the dough. Then, I cut 1-inch strips down each of the long sides to the filling. Next, I folded the end pieces of dough over the filling. Starting on the left side, I gently lifted the first strip of dough and brought it diagonally over the filling. I repeated this with the first strip on the right side. After that, I continued in this manner, alternating the strips in a diagonal fashion. I repeated this process with the other half of the dough.
I covered the loaves with a clean dish towel, and let them rise for about 50 minuted until they were puffy. Before baking the loaves, I lightly brushed them with an egg wash and sprinkled on some coarse sparking sugar.
I baked the bread in a preheated 350° F oven for about 30 minutes, until they were golden brown. After letting the bread cool completely, Susan decorated them to look like a mummies with a spooktacular cream cheese frosting. I used the cream cheese frosting that I use for my Mardi Gras King Cake, but you could use whatever you wanted. The Yummy Mummy Lemon Curd Bread was amazing, especially with the cream cheese frosting on top. Yum!