Ingredients

• Pastry Dough
• 1/4 cup (60ml) warm water (between 100-110°F)
• 2 1/4 teaspoons active dry or instant yeast
• 1/2 cup (120ml) whole milk, at room temperature (between 68-72°F)
• 1 large egg, at room temperature
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 14 Tablespoons (196g) unsalted butter, cold
• 2 1/2 cups (315g) all-purpose flour (spooned & leveled), plus more for generously flouring hands, surface, and dough
• Cream Cheese Filling
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1 large egg yolk
• 1/3 cup (67g) granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• Egg Wash
• 1 large egg
• 2 Tablespoons (30ml) whole milk
• Vanilla Icing
• 1/2 cup (60g) confectioner's sugar
• 1 Tablespoon (15ml) heavy cream or milk
• 1/2 teaspoon pure vanilla extract

Instructions

1. Whisk the warm water, yeast, and 1 Tablespoon of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. Whisk in remaining sugar, milk, egg, and salt. Cover and set aside.
2. Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Add 2 and 1/2 cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits. Alternatively, combine the butter and flour in a bowl using a pastry cutter.
3. Pour the flour mixture into the wet yeast mixture and fold everything together using a wooden spoon. Turn the sticky dough out onto a large piece of plastic wrap and wrap tightly. (May be helpful to wrap in another layer of plastic wrap.) Refrigerate the dough for at least 4 hours.
4. Flour a work surface and have extra flour nearby because the dough will be sticky. Using the palm of your hands, flatten and shape the dough into a small square. Then, roll out into a 15x8 inch rectangle and fold the dough into thirds. Repeat the process 2 more times, rotating the dough clockwise between each fold.
5. After the last set of folds, fold the dough in half and wrap up tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 24 hours.
6. Make the cheese filling: In a medium bowl, beat the cream cheese and egg yolk together until smooth. Add the sugar, lemon juice, and vanilla, continue mixing until smooth. Cover and refrigerate until ready to use.
7. Line two large rimmed baking sheets with parchment paper or silicone baking mats.
8. Take the dough out of the refrigerator and cut it in half. Wrap 1 half up and keep refrigerated (or freeze) as you work with the first half.
9. On a lightly floured surface, roll out the dough into a 12x8 inch rectangle. Cut off two corners of the dough (on one 8-inch side) and then two small triangles 3 inches apart from each other on the other end (the other 8-inch side).
10. Spread 1/2 of the cream cheese filling down the length of the center of the strip, which should be about 3 inches wide. Cut slanting strips (1/2 inch wide each) along both sides. Fold strips over filling, alternating each side. Fold the bottom end up to seal the filling inside. Repeat with the second half of the dough and the rest of the filling. Chill braids in the refrigerator for at least 20 minutes before baking.
11. Preheat oven to 400°F (204°C).
12. Whisk the egg and milk together. Brush each braid with the egg wash before baking.
13. Bake each braid for 18-22 minutes or until golden brown. Remove baked braids from the oven and cool for at least 5 minutes before icing, cutting, and serving.
14. Whisk the confectioner's sugar, milk, and vanilla extract together. Drizzle over warm pastries and serve.
15. Cover leftover pastries and store at room temperature for 1 day or in the refrigerator for up to 5 days. Reheat leftover pastries in the microwave for a few seconds until warmed.

Notes

• Please refrain from attempting to halve the dough ingredients. If you only need 1 braid, you can freeze half the dough after the second refrigeration. Use within a month of freezing. Thaw overnight in the refrigerator before continuing with step 9.

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