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    Home » Recipes » Breads

    Yummy Mummy Lemon Curd Bread

    By Chula King · September 25, 2021 · Updated March 8, 2022 Leave a Comment

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    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. Finally, it’s topped with a spooktacular cream cheese frosting! 

    Yummy Mummy Lemon Curd Bread.

    The Dough

    Ingredients for the Dough

    For the sweet yeast dough, I used the following ingredients: All-purpose flour, sugar, water, yeast, salt, Greek yogurt, sour cream, butter, eggs, and vanilla extract.

    Yummy Mummy Dough ingredients

    Making the Dough

    I started by making a sponge consisting of water, sugar, yeast, and flour (Photo 1). After 15 minutes, the sponge was nice and bubbly and ready to be used (Photo 2).

    Sponge for dough

    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.

    Fillings for the Yummy Mummy Lemon Curd Bread

    While the dough was rising, I made the two fillings.

    Ingredients for Fillings

    The first filling was a mixture of cream cheese, sour cream, lemon juice, and all-purpose flour (Photo 3). 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 (Photo 4).

    Ingredients for fillings.

    Making the Lemon Curd

    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 (Photo 5). Then, I whisked in some freshly squeezed lemon juice (Photo 6).

    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 (Photos 7 and 8).

    Making the lemon curd

    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.

    Finishing the lemon curd.

    Building the Yummy Mummy

    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.

    Rolling the dough for the Yummy Mummy

    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 (Photo 9). Next, I spread half of  the lemon curd on top of the cream cheese filling (Photo 10).

    I cut away the four corners of the dough. Then, I cut 1-inch strips down each of the long sides to the filling (Photo 11). 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 (Photo 12).

    Putting the Yummy Mummy bread together

    Finishing the Yummy Mummy Bread

    Once the Yummy Mummy bread was put together, I let the dough rise for about 45 to 50 minutes until it was puffy. Then, I brushed the bread with an egg wash.

    Finally, I sprinkled on some pearl sugar.

    Brushing the yummy mummy bread with egg wash.

    I popped the yummy mummy bread into a preheated 350°F oven. I let it bake for 25 to 30 minutes until it was golden brown.

    I removed the yummy mummy bread from the oven and let it cool. Then, I decorated it in a zig zag fashion cream cheese frosting. As a finishing touch, I place two eyes on the Yummy Mummy Bread.

    I ended up with two absolutely delicious Yummy Mummy loaves of bread. What a special treat for Halloween. Yum!

    Other Spooktacular Treats

    If you’re looking for other spooktacular treats for Halloween, check out these amazing recipes.

    • Cornucopia Halloween Treats
    • Halloween Nutella Cinnamon Roll Ring
    • Halloween Kettle Corn
    • Halloween Surprise Bundt Cake
    • Spooktacular Chocolate Covered Peanut Butter Treats

    I hope you liked this recipe for Yummy Mummy Curd Bread as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Recipe

    Yummy Mummy Lemon Curd Bread

    Yummy Mummy Lemon Curd Bread

    Chula King
    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! 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr 50 minutes mins
    Cook Time 30 minutes mins
    Total Time 2 hours hrs 20 minutes mins
    Course Dessert, Halloween
    Cuisine American
    Servings 24
    Calories 226 kcal

    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
    Keyword Lemon Curd Bread
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    Filed Under: Breads, Halloween Treats

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