Sugar Frosted Lemon Ginger Braid

Coffee Cakes & Sweet Treats

Lemon and ginger aren't the usual fillings found in yeast breads but you'll love this combination.





1 loaf

Prep Time

35 minutes

Rise Time

30 minutes

Bake Time

30 to 40 minutes


  • 4-1/4 to 4-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise 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
  • Topping
  • 1 egg white, lightly beaten
  • 1 tablespoon water
  • 1/4 teaspoon lemon extract
  • 1 tablespoon raw turbinado sugar


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.

Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes.  Cover and let rest for 10 minutes.

While dough is resting, combine egg white, water and lemon extract in a small bowl.

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.

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.