INGREDIENTS
For the sweet yeast dough:
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup
granulated sugar
2 1/4 tsp
(1 envelope) instant yeast
1/2 tsp
salt
1/3 cup
whole milk
2 oz
unsalted butter
1/4 cup
water
1 1/2 tsp
pure vanilla extract
2
large eggs, at room temperature
For the lemon paste filling:
1/2 cup
granulated sugar
3 tbsp
finely grated lemon zest (3 lemons)
1 tbsp
finely grated orange zest
2 oz
unsalted butter, melted
For the tangy cream cheese icing:
3 oz
cream cheese, softened
1/3 cup
powdered sugar
1 tbsp
whole milk
1 tbsp
fresh lemon juice
1/4 tsp
lemon extract