# 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 large egg
15 - 1 tablespoon milk
→ Glaze and 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
# Method:
01 - In a large mixing bowl, combine warm water, lukewarm milk, and active dry yeast. Let stand undisturbed for 5 minutes until the mixture becomes foamy.
02 - Add granulated sugar, room temperature eggs, melted butter, and salt to the yeast mixture. Stir thoroughly until fully incorporated.
03 - Gradually incorporate flour into the wet ingredients, mixing continuously until a soft dough forms. Transfer to a floured work surface and knead for 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky.
04 - Place the kneaded dough into a greased bowl, cover with plastic wrap or a damp kitchen towel, and allow to rise in a warm environment for 1 hour 30 minutes or until the dough has doubled in volume.
05 - While the dough rises, beat the softened cream cheese in a mixing bowl until smooth and creamy. Add granulated sugar, fresh lemon juice, lemon zest, and egg yolk. Beat until the mixture reaches a consistent, creamy texture. Set aside at room temperature.
06 - After the first rise, punch down the dough to release excess air. Transfer to a lightly floured surface and roll into a 10 by 18 inch rectangle, approximately 1/4 inch thick.
07 - Spread the lemon cream cheese filling lengthwise down the center third of the rolled dough rectangle, leaving the top and bottom edges bare.
08 - Using a sharp knife, cut diagonal strips approximately 1 inch wide along both sides of the filling, extending toward the outer edges while leaving the center filling and end sections intact.
09 - Fold the cut strips diagonally over the filling in an alternating pattern, creating a braided appearance across the length of the dough. Fold or tuck the ends under to seal and create a finished appearance.
10 - Transfer the braided dough to a parchment-lined baking sheet. Cover with plastic wrap and allow to rise in a warm location for 45 minutes until noticeably puffy.
11 - Position the oven rack to the center position and preheat the oven to 350 degrees Fahrenheit.
12 - Whisk together 1 egg and 1 tablespoon milk to create egg wash. Brush the egg wash evenly over the entire braided dough. Bake for 28 to 32 minutes until the surface turns deep golden brown and the internal temperature reaches 190 to 200 degrees Fahrenheit. Transfer to a wire rack to cool completely.
13 - Whisk powdered sugar with 2 to 3 tablespoons of lemon juice or milk until the mixture reaches a pourable consistency that coats the back of a spoon.
14 - Drizzle the glaze evenly over the cooled braided cake. Immediately sprinkle colored sanding sugars in alternating purple, green, and gold stripes across the glaze before it sets completely.
