![]() On each long side, cut 1-in.-wide strips, 3-in. Spread filling down center third of rectangle. ![]() Turn onto a lightly floured surface roll into a 14-in. Meanwhile, in a small bowl, beat all the filling ingredients until fluffy set aside. Cover and let rise in a warm place until doubled, about 1 hour. Place in a greased bowl, turning once to grease top. Turn onto a floured surface knead until smooth and elastic, about 6-8 minutes. Stir in enough of remaining flour to form a soft dough. Add the milk, sugar, butter, eggs, salt and 2 cups flour beat on low speed for 3 minutes. All rights reserved.In a large bowl, dissolve yeast in warm water. Provided courtesy of Gesine Bullock-Prado. Place a piece of plastic wrap directly on the surface of the curd and refrigerate until chilled and set, about 1 hour.Īdapted from "Fantastical Cakes" by Gesine Bullock-Prado © Running Press Adult 2018. Stir the softened gelatin into the still-warm curd until well incorporated. This should not take longer than 10 minutes. If not, zap again, a minute at a time, until you reach the right consistency. Stir and check to see whether the curd coats the back of a wooden spoon, has thickened in the bowl and the temperature reads 170 degrees F on an instant-read thermometer. Stir again, then microwave for 2 minutes. Stir the curd, then microwave for 3 minutes more. Microwave the curd mixture on high for 3 minutes. In a large microwave-safe bowl, whisk together the granulated sugar, butter, salt, eggs, lemon zest and remaining 14 tablespoons lemon juice. Transfer 2 tablespoons of the lemon juice to a small bowl, sprinkle the gelatin over it and stir until combined set aside. Mix together the cream cheese, confectioners' sugar, egg, zest and salt with a wooden spoon until smooth. ![]() Bake until just golden brown on top, 25 to 30 minutes. Loosely cover with plastic wrap and allow to almost double in size, 45 to 60 minutes.īrush the dough with egg wash and sprinkle with sparkling or Swedish pearl sugar. Beat the remaining egg together with 1 tablespoon water, then use this egg wash as "glue" to keep the ends together. Gently shape the braided dough into a round, sealing together the ends. Cross one band over the filling on a slight diagonal and then cross the opposite band over the first. ![]() Using a sharp paring knife, cut the exposed dough on either side of the middle filling into 1-inch-wide bands. Spread or pipe the Cream Cheese Filling to fill the middle section within the creases, then top with the Microwave Lemon Curd. Fold over the dough on the short sides toward the middle like you were folding a really long letter, then open the dough back up so that there are creases in the dough, dividing it into three. Turn the dough out onto a lightly floured piece of parchment and roll into a rough 10-by-26-inch rectangle. Place the bowl in a warm room and allow to double in size, 45 to 60 minutes. Spray the top lightly with cooking spray and cover with plastic wrap. Spray a large bowl with cooking spray and add the dough. If the dough is very sticky, add the remaining flour 1 tablespoon at a time. Switch to the dough hook or knead by hand until the dough is very smooth and soft, about 8 minutes. Add the dry ingredients and mix with the paddle attachment until a rough dough forms. Melt the butter and add to the cold milk in the bowl of a stand mixer, then whisk in the sour cream, extracts and 2 of the eggs. In a large bowl, whisk together the granulated sugar, yeast, salt, zest and 4 1/2 cups of the flour.
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