Very tasty and delicate lemon bread.
- warm water - 6 st. spoons (yeast)
- sugar - 1 teaspoon (yeast)
- soluble yeast - 1 1/2 Teaspoons (yeast)
- flour - 1/4 Glass (yeast)
- soft cream cheese - 1/3 cup (filling)
- sugar - 2 items. spoons (filling)
- sour cream - 2 items. spoons (filling)
- fresh lemon juice - 1 st. spoon (filling)
- flour - 2 Art. spoons (filling)
- lemon cream - 1/4 Glass (filling)
- sour cream or yogurt - 6 Art. spoons
- softened butter - 1/4 Cups
- large eggs - 2 pieces
- sugar - 1/4 Glass
- salt - 1 teaspoon
- vanilla extract - 1 teaspoon
- flour - 2 1/2 cups
- sugar pearls for sprinkling - To taste
1. In a small bowl, mix all ingredients for yeast. Cover and let stand for 10 to 15 minutes. Mix the yeast mixture, sour cream, butter, 1 egg, sugar, salt and vanilla extract in a bowl with a mixer. Add the flour and stir with a dough hook, about 5 to 6 minutes. Place the dough in a lightly oiled bowl, cover with a plastic wrap and allow to rise for 60-90 minutes, until it doubles in volume. 2. While the dough rises, make the filling, mixing all the ingredients (except for lemon cream) in a small bowl. 3. Roll the dough into a rectangle measuring 25x37 on the flour-dumped surface. 4. Place the rectangle on a large sheet of parchment paper. Mentally divide the rectangle into 3 equal long strips and lubricate the central strip with a creamy mass. Top with lemon cream. 5. Cut the knife across the strip with a thickness of 1 cm, without touching the filling. Make sure that you have an equal number of bands on the right and left side. 6. Close the bands in the form of a "pigtail". Lay the bread on the parchment on the baking tray. Cover with a free polyethylene film and allow to rise from 45 to 50 minutes. 7. Preheat the oven to 190 degrees. Lubricate the bread with the remaining egg whipped, sprinkle with sugar pearls. Bake for 25-30 minutes until the bread is golden. 8. Then remove from the oven and cool for 15-20 minutes before serving. Slice and serve.
Servings: 6