Cream Bread – Lemon Pecan Walnut Macadamia Cashew Almond Mixed Recipe

Warm liquids

Warm the milk and heavy cream together to about 105–110°F (40–43°C). They should be warm to the touch but not hot. Stir in 1 tablespoon sugar to help activate the yeast.

In the bowl of a stand mixer fitted with the dough hook (or in a large bowl if kneading by hand), combine 4 cups all-purpose flour, 2 tsp instant yeast, and 1.5 tsp salt. Make sure yeast and salt are on opposite sides of the bowl to avoid direct contact.

Pour the warm milk-cream mixture into the flour along with 2 large eggs (lightly beaten) and 2 tbsp lemon zest. Start mixing on low speed until the dough comes together, about 2–3 minutes.

Add 4 tbsp softened unsalted butter in 1–2 additions while the mixer runs on low–medium. Continue mixing/kneading for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not overly sticky. If dough is very sticky, add up to 2 tbsp more flour, 1 tbsp at a time.

Shape the dough into a ball. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes depending on room temperature.

While the dough rises, toast the nuts. Heat a dry skillet over medium heat. Add 1 tbsp unsalted butter and 1 tbsp granulated sugar; swirl until sugar dissolves. Add 0.5 cup pecans, 0.5 cup walnuts, 0.5 cup macadamia, 0.5 cup cashews, and 0.5 cup almonds. Toss continuously for 3–5 minutes until nuts are fragrant and lightly golden. Sprinkle 1/4 tsp fine salt, stir to combine, then transfer nuts to a plate to cool.

Once cooled, roughly chop any larger pieces so the mixture is uniform. Set aside 1/3 cup of the nut mix for topping; the rest will be used in the filling and folding.

Make cream base

In a medium bowl, beat 8 oz softened cream cheese with 1/2 cup mascarpone (or ricotta if using) until smooth using a hand mixer or whisk.

Add 3/4 cup powdered sugar, 1 tsp vanilla extract, 2 tbsp fresh lemon juice, and 1 tbsp lemon zest. Beat until light, smooth, and spreadable. Taste and adjust lemon or sugar as desired. Transfer to refrigerator to keep slightly firm while you shape the loaf.

After the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll or press the dough into a rectangle approximately 12 x 16 inches and about 1/4 inch thick.

Spread the cream filling evenly over the dough, leaving a 1/2-inch border on one long edge.

Evenly sprinkle the chopped toasted nut mixture (reserve 1/3 cup for topping) over the cream layer so nuts are distributed across the dough.

Starting from the long edge opposite the 1/2-inch border, tightly roll the dough into a log, sealing the border edge with a little water or a dab of cream filling.

Place the log seam-side down. Using a sharp knife, cut the log in half lengthwise to expose the swirls, then twist the two halves together with the cut sides up to create a braided effect. Alternatively, you can make several smaller rolls and place them in a loaf pan for a pull-apart look.

Place the shaped loaf into a greased 9x5-inch loaf pan (or line a round pan if using pull-apart arrangement). Cover loosely with plastic wrap and let rise for 35–45 minutes until puffy but not fully doubled.

Preheat the oven to 350°F (175°C).

Whisk 1 egg with 1 tsp water to make an egg wash. Gently brush the top of the risen loaf with egg wash.

Sprinkle the reserved nut topping evenly over the top and lightly press so they adhere. Optionally sprinkle 1 tbsp turbinado sugar for sparkle.

Bake in the preheated oven for 30–38 minutes, covering loosely with foil after 20 minutes if the top is browning too quickly. The loaf is done when an instant-read thermometer inserted into the center reads 190–200°F (88–93°C) and the top is deep golden brown.

Remove from oven and immediately brush the top with 1 tbsp melted butter for sheen and extra flavor. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely (at least 1 hour) before slicing to avoid a gummy crumb.

Slice with a serrated knife into 12 moderate slices. Serve at room temperature. The citrus cream and toasted nut crunch pair well with coffee or tea.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving or warm briefly in a low oven.