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Sugar Frosted Lemon Ginger Braid

Sugar Frosted Lemon Ginger Braid




1 loaf


1 hour 5 minutes


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  • 4-1/4 to 4-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 cup milk
  • 1/4 cup water
  • 1/4 cup butter OR margarine, softened
  • 1 egg
  • 2 tablespoons freshly grated lemon peel
  • 1/2 teaspoon pure vanilla extract


  • 1 egg white, lightly beaten
  • 1 tablespoon water
  • 1/4 teaspoon lemon extract
  • 1 tablespoon raw turbinado sugar



  1. Combine 2 cups flour, undissolved yeast, sugar, salt and ginger in large mixer bowl. Heat milk, water and butter to very warm (120° to 130°F). Add egg, lemon peel, vanilla and milk mixture to bowl. Beat on low speed of mixer for 30 seconds. Increase speed to medium and beat for 2 minutes. Continue adding flour, 1 cup at a time, until soft dough forms.
  2. Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest for 10 minutes.
  3. While dough is resting, combine egg white, water and lemon extract in a small bowl.
  4. Divide dough into 3 equal portions, shaping each into a 20-inch rope. Pinch ends together at one end to seal. Braid ropes on a lightly floured surface; pinch ends to seal. Carefully transfer braid to a greased baking sheet. Cover and let rise about 30 minutes or until double in size. Brush with egg white mixture and sprinkle with raw turbinado sugar.
  5. Bake in preheated 375°F oven for 30 to 40 minutes. Lightly cover with foil if top of bread is getting too brown. Cool on wire rack.


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