Easter Lemon Curd & Cream Cheese Brioche Wreath
Soft, rich brioche dough braided with a swirl of tangy lemon curd and lightly sweetened cream cheese, baked golden and glazed with lemon vanilla icing. Light, luxurious, and perfect for spring celebration.
Servings 10 1 large braided wreath or loaf Serves 10–12
Calories 270kcal
Ingredients
- 🍞 For the Brioche Dough
- 3½ cups all-purpose flour
- 2¼ tsp 1 packet active dry yeast
- ¼ cup white sugar
- 1 tsp fine sea salt
- ½ cup warm milk 100–110°F
- 3 large eggs room temp
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ cup 1 stick unsalted butter, softened and cubed
- Optional: 1 tbsp honey or orange blossom water
- 🍋 For the Lemon Cream Cheese Filling
- 6 oz cream cheese softened
- 2 tbsp powdered sugar
- ¼ cup lemon curd store-bought or homemade
- ½ tsp vanilla extract
- Zest of ½ lemon
- 🍶 For the Glaze
- ¾ cup powdered sugar
- 1 –2 tbsp lemon juice
- ¼ tsp vanilla extract
- Optional: drizzle of honey or orange blossom water
- 🌸 Garnish optional
- Edible flowers or candied lemon slices
- Chopped pistachios or sliced almonds
Instructions
- Step 1: Make the Brioche Dough
- In a stand mixer or large bowl, combine warm milk, sugar, and yeast. Let stand for 5–10 minutes until foamy.
- Add eggs, vanilla, lemon zest, salt, and 1 cup of flour. Mix until smooth.
- Gradually add remaining flour and knead for 2–3 minutes.
- Add softened butter a few tablespoons at a time, kneading until fully incorporated and the dough is glossy and elastic (8–10 minutes total).
- Place dough in a greased bowl, cover, and rise in a warm place until doubled — about 1½ hours. (Or refrigerate overnight for deeper flavor and easier shaping.)
- Step 2: Prepare Filling
- In a small bowl, beat cream cheese with powdered sugar, vanilla, and lemon zest until smooth.
- Have lemon curd ready in a separate bowl.
- Step 3: Shape the Wreath
- Line a baking sheet with parchment paper.
- Punch down dough and roll into a 14×10 inch rectangle.
- Spread the cream cheese filling over the dough, then drizzle or dollop lemon curd over it.
- Roll tightly from the long edge into a log.
- Slice the log lengthwise with a sharp knife to expose the layers.
- Twist the two halves together, cut sides up, and shape into a wreath, tucking the ends under.
- Cover loosely and let rise again for 45 minutes until puffy.
- Step 4: Bake
- Preheat oven to 350°F (325°F convection).
- Brush dough with egg wash or milk for shine (optional).
- Bake for 25–30 minutes, until golden brown and baked through.
- Let cool at least 30 minutes before glazing.
- Step 5: Glaze & Garnish
- Whisk glaze ingredients until smooth. Drizzle over the cooled wreath.
- Top with optional garnishes: sliced almonds, edible flowers, candied lemon peel, etc.
Notes
Nutrition (approx. per slice, 1/12 loaf)
- Calories: ~270
- Fat: 12 g
- Carbs: 34 g
- Protein: 5 g
🌿 Make-Ahead Notes
- Dough can be made 1 day ahead and refrigerated after kneading
- Shaped wreath can be refrigerated overnight before baking (cover tightly and bring to room temp 1 hour before baking)
