I saw him take some of his first little steps with those chubby feet, and now he can take at least ten before he falls on his little bottom. I told Mike, it’s funny… you don’t see this little boy for two weeks and he’s completely different. In the dark they look a wide, deep brown with the longest lashes. It’s funny, the district in the city trying to be the most avant-garde makes me feel like the most traditional mommy.Įlias’s eyes are the most beautiful hazel. Mostly about babies on hips and tall-tree streets where I am completely lost. Drizzle on top of the braid.I’m in NoDa, and it makes me want to write poetry and take pictures. In a medium bowl whisk together powdered sugar, lemon juice, and 1 tablespoon of milk until smooth.Bake for 20 minutes, or until golden brown.Cover and let rise in a warm, draft-free place 45 to 60 minutes or until doubled in size.Alternate from side to side, starting at the top, folding the strips on a slight angle across the filling, overlapping.

Using a knife, or kitchen shears, cut the dough into 1- inch strips on each of the dough, just to edge of the filling. Spread the cream cheese mixture down the middle of the dough, long-wise, creating a strip that’s approximately 4-inches in diameter.Transfer the dough to a large baking sheet, lined with parchment paper. Once dough is done resting, roll it out on a lightly floured surface until it’s approximately 17×10 inches.Meanwhile, in a clean bowl, mix together the cream cheese, lemon juice and powdered sugar until creamy and smooth.Cover the dough with a clean dish towel and allow it to rest for 10 minutes.Alternately, you can knead the dough by hand for 6-7 minutes until smooth and elastic. Using a dough hook, mix the dough for 6 minutes on medium-low speed.If needed, add the remaining 1/4 cup flour. Add in 2 cups flour and mix until a soft dough forms. Add the egg and vanilla and continue mixing until smooth.

Add these to the dry ingredients and mix until moistened.

In a medium, microwave safe bowl heat milk, sugar and butter to very warm (120° to 130☏).

In a large bowl, or the bowl of your stand mixer mix together dry yeast, salt, 3/4 cup flour, and lemon zest.

You might also want to make a little extra and surprise your neighbors, friends or family. This is the perfect sweet treat to enjoy with your family for Easter breakfast or serve up for another springtime occasion. I started from scratch on this one, baking a little extra, by making my own sweet dough, with the help of Fleischmann’s® Rapid Rise™ Yeast, which only requires one rise. Then layered in all the bright lemon and creamy filling goodness. Spring also means, for me, all the bright citrus flavors. I decided to start it off right this year with the this gorgeous Lemon Cream Cheese Braid, a recipe I adapted from Fleischmann’s website. I am ready for tulips, daffodils, and all the pastel colors. This Lemon Cream Cheese Braid is a sweet bread filled with creamy lemon cream cheese filling! I’ve partnered with Fleischmann’s® Yeast on this easy and delicious recipe.Ĭan you even believe it’s officially spring? I know I say this every year, but where is time going? Unfortunately, right now my lawn is still covered with a healthy dose of snow from the rogue snowstorm we had here in the Northeast last week, but I’m choosing to go by the calendar and not Mother Nature this year.

Lemon braid