Lemon Cream Cheese Bread Zesty Swirl Recipe Youll Adore

Instructions:

1. Combine lukewarm milk, yeast, and a pinch of sugar in a bowl. Let stand until foamy (5-10 minutes).
2. In the bowl of a stand mixer (or a large bowl), combine the yeast mixture, remaining sugar, salt, melted butter, and eggs. Gradually add the flour, mixing until a soft, slightly sticky dough forms.
3. Knead the dough on a lightly floured surface or with the dough hook for 5-7 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (1-1.5 hours).
5. While the dough rises, beat together the cream cheese, sugar, heavy cream, lemon juice, and lemon zest until smooth and creamy. Fold in the chopped candied citrus peel.
6. Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle (approximately 12x18 inches).
7. Spread the lemon cream cheese filling evenly over the dough rectangle.
8. Starting from the long edge, roll the dough up tightly into a log. Pinch the seam to seal.
9. Gently place the rolled dough into the prepared loaf pan, seam-side down.
10. Cover and let rise again in a warm place for 30-45 minutes, or until nearly doubled.
11. Preheat oven to 350°F (175°C). Bake the bread for 45-55 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil.
12. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If desired, whisk together powdered sugar and milk or lemon juice to make a glaze and drizzle it over the cooled bread.