Plaited Easter Bread with Cream Cheese Filling

Plaited Easter Bread with Cream Cheese Filling

There was an air of excitement and anticipation in my childhood home as Easter approached. The night before the big day, we’d dress up in our Easter dresses with our patent leather shoes and knee socks, attend Easter Vigil Mass, then return home to eat my mom’s version of hot cross buns before we were shooed off to bed. These buns were basically dinner rolls decorated with pastel icing. My holiday memories tend to revolve around food…we’d always  have Easter dinner with our friends, the Verhoven’s…their 5 children plus the 4 of us made for a rowdy gathering….especially after being hyped up on chocolate eggs.  My mom’s decorating was simple…just a  flowering branch from the yard  in an earthen jug…from which she  would hang pastel colored egg shells…we’d watch my mom blow out the eggs and help dye the shells as Easter approached.  There were a LOT of scrambled eggs for breakfast on the mornings leading up to the holiday.  Such indelible images in my mind. Having an Easter bread to start the day was a tradition I continue with my family.

Ingredients

  • • 1/2 cup + ¼ cup + 2 tablespoons lukewarm water
  • • 2¼ teaspoons dry active yeast (1 packet)
  • • 2¼ teaspoons salt
  • • 2 eggs, lightly beaten
  • • 1/4 cup honey
  • • 1/4 cup unsalted butter, melted
  • • 3½ cups unbleached all purpose flour
  • • Egg wash (1 egg beaten with 1 tablespoon of water)
  • • 8 ounces cream cheese, at room temperature
  • • 1/4 cup sugar
  • • 1 tablespoon butter, at room temperature
  • • 1 teaspoon fresh lemon juice
  • • Powdered sugar, butter, milk and vanilla to make icing
Read the whole recipe on That Skinny Chick Can Bake