# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1 teaspoon salt
05 - 1/2 cup whole milk, lukewarm
06 - 1/2 cup warm water
07 - 2 large eggs, room temperature
08 - 1/4 cup unsalted butter, melted
→ Lemon Cream Cheese Filling
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon lemon zest
13 - 1 egg yolk
→ Egg Wash
14 - 1 egg
15 - 1 tablespoon milk
→ Glaze & Decoration
16 - 1 1/2 cups powdered sugar
17 - 2 to 3 tablespoons lemon juice or milk
18 - Purple, green, and gold colored sanding sugar
# Cooking Steps:
01 - In a large bowl, combine 1/2 cup warm water, 1/2 cup lukewarm milk, and 2 1/4 teaspoons active dry yeast. Let stand for 5 minutes until foamy.
02 - Add 1/2 cup granulated sugar, 2 room temperature eggs, 1/4 cup melted unsalted butter, and 1 teaspoon salt to the yeast mixture. Mix thoroughly.
03 - Gradually add 4 cups all-purpose flour, mixing until a soft dough forms. Transfer to a floured surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour 30 minutes or until doubled in size.
05 - While dough rises, beat 8 ounces softened cream cheese until smooth. Add 1/3 cup granulated sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 egg yolk. Blend until creamy and set aside.
06 - Punch down risen dough and turn onto a lightly floured surface. Roll into a 10 by 18 inch rectangle.
07 - Spread the lemon cream cheese filling lengthwise down the center third of the dough rectangle.
08 - Using a sharp knife, cut diagonal strips approximately 1 inch wide along both sides of the filling, leaving the ends intact.
09 - Fold the cut strips over the filling, alternating sides to create a braid pattern. Tuck the ends under to seal.
10 - Transfer braided dough to a parchment-lined baking sheet, cover with a damp cloth, and let rise for 45 minutes.
11 - Preheat oven to 350 degrees Fahrenheit.
12 - Brush the braid with egg wash made from 1 egg mixed with 1 tablespoon milk. Bake for 28 to 32 minutes until golden brown and cooked through. Cool on a wire rack.
13 - Whisk 1 1/2 cups powdered sugar with 2 to 3 tablespoons lemon juice or milk to form a thick glaze. Drizzle over cooled braid.
14 - Immediately sprinkle with purple, green, and gold colored sanding sugar in alternating stripes.
