Yummy Mummy Lemon Curd Bread
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
Sponge
- ¾ cup (6 ounces) warm water
- 2 teaspoons granulated sugar
- 1 Tablespoon instant yeast
- ½ cup (2 ounces, 57 grams) all-purpose flour
Dough
- All of the sponge
- ½ cup (4 ounces, 113 grams) plain yogurt
- ¼ cup (2 ounces, 57 grams) sour cream
- ½ cup (4 ounces, 113 grams) unsalted butter, softened
- 2 large eggs, beaten
- ½ cup (3.5 ounces, 99 grams) granulated sugar
- 2 teaspoons salt
- 2 teaspoons vanilla extract
- 5 cups (21.25 ounces, 602 grams) all-purpose flour
- Egg wash (1 egg and 2 teaspoons water optional)
- Pearl or sparkling white sugar (Optional)
- 4 Candy Eyes (Optional)
Cream Cheese Filling
- ⅔ cup (5 ounces, 142 grams) cream cheese, softened
- ¼ cup (1.75 ounces, 50 grams) granulated sugar
- ¼ cup (2 ounces, 57 grams) sour cream
- 2 teaspoons fresh lemon juice
- ¼ cup (1 ounce, 28 grams) all-purpose flour
Lemon Curd
- 1 large egg, plus 1 egg yolk
- ¼ cup (1.75 ounces, 50 grams) granulated sugar
- Pinch of salt
- 2 Tablespoons (1 ounce, 28 ml) freshly squeezed lemon juice
- 1 Tablespoon (0.5 ounce, 14 grams) unsalted butter, room temperature
- 1 Tablespoon (0.5 ounce, 14 ml) heavy cream
Instructions
Sponge
- In a small bowl, combine water, sugar, yeast, and flour. Stir well to combine. Loosely cover with plastic wrap, and allow to proof for 15 minutes.
Dough
- Add the starter, yogurt, sour cream, butter, eggs, sugar, salt, vanilla, and flour to the pan of a bread machine. Program to the dough cycle. Allow the dough cycle to complete itself.
Cream Cheese Filling
- Mix together cream cheese, sugar, sour cream, lemon juice, and all purpose flour until smooth. Set aside.
Lemon Curd
- Whisk egg, egg yolk, sugar, and salt together in a small saucepan. Whisk in lemon juice; cook over medium-low heat, stirring constantly, until thick, about 5 minutes. Remove from heat; stir in butter and cream. Press through fine-mesh strainer into small bowl. Cover with plastic wrap, pressing down to surface of curd. Refrigerate until ready to use.
Making the Lemon Curd Bread
- Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside. Lightly score the dough lengthwise to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1-inch free on all sides of the filling.
- To form the mock braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. Repeat with second piece of dough.
- Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until puffy.
- Preheat the oven to 350°F. Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool completely. If desired, decorate with cream cheese frosting and mummy eyes.
- Yield: 2 Yummy Mummy Lemon Curd loaves.
Nutrition
Calories: 226kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 42mgSodium: 262mgPotassium: 63mgSugar: 9gVitamin A: 290IUVitamin C: 0.7mgCalcium: 26mgIron: 1.5mg
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