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Showing posts from October, 2018

Lemon Filled Yeast Braid

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This is a yeast "braid," adapted from King Arthur Flour's "Braided Lemon Bread." Unlike the original, this version is pareve (non-dairy). It's a delicious not-too-sweet cake that reminds me of Danish for breakfast, without the fussy dough.  Choreography:  This is a yeast cake, so it will look a bit fussier to make than a cake made with baking powder. If you follow the instructions this is actually a good recipe to use if you want to start learning to bake yeast cakes. The cake dough (rather than a batter) is constructed in steps, first a "sponge" ( a starter), then the dough. The dough requires two proofing periods (rising). The cake can be made over the course of a day or stretched out to fit parts of 2 days. Instead of a straight procedure, I'm describing the creation of this cake as "steps" with approximate time frames.  I use a KitchenAid stand mixer. This is a soft bread dough; however, if you are using a hand held m