Meyer Lemon Danish Loaves – Bake from Scratch

Within the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, ¼ cup (50 grams) granulated sugar, yeast, 1 teaspoon (3 grams) salt, and ¼ teaspoon cinnamon at medium-low pace till nicely mixed.

In a medium saucepan, warmth milk and softened butter over medium warmth till an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add milk combination to flour combination; beat at medium pace for two minutes. Add eggs, lemon zest, and 1 teaspoon (4 grams) vanilla; beat at medium-high pace for two minutes. With mixer on low pace, step by step add 2¼ cups (281 grams) flour, beating simply till mixed and stopping to scrape sides of bowl.

Swap to the dough hook attachment. Beat at medium pace till a mushy, cheesy dough types, 6 to eight minutes, stopping to scrape sides of bowl and dough hook; add as much as ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if essential. (Dough ought to go the windowpane check [see Note] however should still stick barely to sides of bowl.)

Spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 40 minutes to 1 hour.

Line 2 (8½×4½-inch) loaf pans with parchment paper, letting extra prolong over sides of pan.

In a small bowl, stir collectively ginger, remaining ¼ cup (50 grams) granulated sugar, remaining 1½ teaspoons (4.5 grams) flour, and remaining 1½ teaspoons (3 grams) cinnamon. Stir in melted butter till nicely mixed.

Punch down dough; end up dough, and divide in half. Pat every half into an 8-inch sq.. Divide ginger combination between squares. Utilizing an offset spatula, unfold ginger combination onto dough, leaving a 1-inch border. Roll up dough jelly roll type, pinching seams to seal. Place, seam facet down, in ready pans, and gently press into a good layer. Cowl with plastic wrap, and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 40 minutes to 1 hour.

Preheat oven to 375°F (190°C).

Clear bowl of stand mixer and paddle attachment. Beat cream cheese, confectioners’ sugar, egg yolk, remaining ½ teaspoon (2 grams) vanilla, and remaining ¼ teaspoon salt at medium pace till easy. Spoon cream cheese combination into a big piping bag; reduce a ½-inch opening in tip. Put aside.

Utilizing a small pastry brush, rigorously brush tops of dough with egg white. Utilizing a decent zigzag movement, pipe half of cream cheese combination on prime of 1 loaf, leaving a ¾- to 1-inch border; repeat with second loaf. (Retrace sample on each loaves as wanted till cream cheese combination is gone.) Utilizing a small offset spatula, unfold half of Meyer Lemon Curd on prime of cream cheese combination on one loaf; repeat with second loaf. (Cream cheese and lemon curd layer shall be thick.)

Bake till golden brown and an instant-read thermometer inserted in heart registers a minimum of 190°F (88°C), 30 to 35 minutes, loosely overlaying with foil to stop extra browning, if essential. Let cool in pans for 20 minutes. (Middle will fall barely because it cools.) Utilizing extra parchment as handles, take away from pans, and let cool fully on a wire rack.

Place Easy Vanilla Glaze in a small piping bag; reduce a ¼-inch opening in tip, and drizzle onto cooled loaves.

Place a fine-mesh sieve over a medium bowl; put aside. In one other medium bowl, whisk collectively eggs and egg yolks till nicely mixed; put aside.

In a medium saucepan, stir collectively sugar, lemon zest and juice, and salt. Prepare dinner over medium-low warmth till sugar is dissolved and combination begins to steam. (Don’t boil.) Pour lemon combination into egg combination in a gradual, regular stream, whisking always. Return combination to saucepan. Prepare dinner, stirring slowly and always in a determine eight movement with a silicone spatula, till curd is thickened and might coat the again of a spoon and an instant-read thermometer registers 175°F (79°C) to 180°F (82°C), 10 to 12 minutes.

Press curd by way of ready sieve into bowl, discarding solids. Add butter, 1 to 2 cubes at a time, stirring till melted every addition. Cowl with a bit of plastic wrap, urgent wrap instantly onto floor of curd to stop a pores and skin from forming. Refrigerate till nicely chilled and set, a minimum of 2 hours. Retailer in an hermetic container in fridge for as much as 2 weeks.