Ingredients

The following ingredients have 4 Servings
  • ⅔ cup whole milk
  • warm
  • 5 tablespoons sugar
  • divided
  • 1½ teaspoons instant yeast
  • 2 large eggs
  • room temperature
  • 2¾ cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter
  • cut into 1-inch pieces
  • room temperature
  • plus ½ tablespoon
  • melted
  • to grease the bowl the dough will rise in
  • 4 ounces cream cheese
  • 1 egg yolk
  • 4 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon lemon zest
  • 4 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 cup powdered sugar
  • 2½ tablespoons milk
  • ½ teaspoon vanilla extract
  • Edible glitter in purple
  • yellow and green

Instruction

  • Combine flour, sugar, salt, yeast and milk in a mixing bowl and mix on low speed till it comes together
  • As dough comes together, add 1 egg at a time then add butter gradually
  • Continue to mix at medium speed till smooth and elastic
  • Do not over mix
  • Place in a clean bowl and wrap with plastic wrap, place in the refrigerator and allow to double in size
  • Letting the dough rest overnight is best
  • When doubled, “punch down” to deflate, and wrap again to allow to rise again
  • At this point, make the cream cheese filling: Combine all ingredients and mix till smooth
  • Combine cinnamon and sugar in a small bowl and mix to combine; reserve
  • Roll dough to an even rectangle about ¼-inch thick
  • Cut lengthwise into 2 pieces and pipe or spoon the cream cheese filling on the upper ⅓ of each piece
  • Sprinkle with cinnamon sugar
  • Roll each piece into a log and twist the two together to form a braid
  • Shape into a ring, sealing the ends well
  • Proof to double in size
  • Bake in a 350°F preheated oven for approximately 20-25 minutes or until golden brown on the bottom
  • If top is golden brown and bottom is still not baked, cover the top with foil and turn oven down to 325°F
  • Allow to cool before glazing
  • For the glaze, mix all ingredients together until smooth
  • When cake has cooled slightly, coat the top
  • Once the glaze has started setting but has not completely hardened yet (so it will still stick), add the edible glitter
  • Allow glaze to dry before serving