Cream Cheese Twist Recipe

Warm milk and activate yeast

Warm the whole milk to about 105–110°F (warm to the touch, not hot). In a small bowl or measuring cup combine warmed milk and granulated sugar, then sprinkle the instant yeast on top. Let sit 5–7 minutes until yeast is foamy. (If using proofing yeast, proof until bubbly.)

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour and fine sea salt.

Combine wet and dry

Add the foamy milk-yeast mixture, softened butter, and the large egg to the flour. Mix on low speed until ingredients come together, then increase to medium-low and knead 6–8 minutes until you have a smooth, slightly tacky but not sticky dough. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Shape the dough into a ball, lightly oil the mixing bowl or place dough in a lightly greased bowl, cover tightly with plastic wrap or a damp kitchen 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, make the filling. In a medium bowl beat the softened cream cheese with a hand mixer or whisk until smooth. Add confectioners' sugar, vanilla extract and lemon zest and beat until fully combined and silky. If the mixture is too stiff to spread, add the heavy cream teaspoon by teaspoon until it reaches a spreadable, pipeable consistency. Chill briefly if needed to firm up slightly.

Roll out dough

When dough has doubled, gently punch it down and turn out onto a lightly floured surface. Roll into a rectangle about 14 x 10 inches (approximately 1/4 inch thick). Trim edges for evenness if desired.

Spread filling

Spread the cream cheese filling evenly over the dough rectangle leaving a 1/2-inch bare border along one long edge to help seal.

Shape the twist

Starting from the long side opposite the bare edge, roll the dough tightly into a log. Pinch the seam to seal, then cut the log lengthwise down the center so you have two long halves exposing the layers of filling. With the cut sides facing up, take the two halves and twist them together by rolling them around each other into a spiral (twist so the cut layers remain exposed). Tuck the ends under to form a tidy loaf or braid shape.

Second rise on baking tray

Transfer the twisted loaf to a parchment-lined baking sheet or into a lightly greased 9x5-inch loaf pan. Cover loosely with greased plastic wrap or a towel and let rise until puffy, about 30–45 minutes.

Preheat and egg wash

Preheat oven to 350°F (175°C). In a small bowl whisk together the egg yolk and water to make an egg wash. Brush the risen twist gently with melted butter, then lightly with the egg wash for color (or skip egg wash and use only butter if preferred). Sprinkle coarse sugar or pearl sugar over the top if using.

Bake

Bake in the preheated oven for 25–30 minutes, rotating the pan halfway through, until the twist is golden brown and an inserted thermometer reads about 190–200°F in the center. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Finish and cool

Remove from oven and brush again with any remaining melted butter. Let cool on the baking sheet for 10–15 minutes, then transfer to a wire rack to cool further. Dust with powdered sugar before serving if desired. Serve warm or at room temperature.