Warm 1 cup of water for about 5-10 seconds in the microwave. You want it to be lukewarm. Then, sprinkle the yeast and ½ tsp sugar top, stirring until it dissolves.

Let stand about 10 minutes. It should be very bubbly and frothy on top. If this doesn’t happen, that means the yeast has gone bad and the recipe will not work.

Whisk or sift together the flour, sugar, and salt, making a little dip in the middle. Add the eggs to the middle and mix with a fork, like making homemade paste.

Then, add the yeast mixture and mix everything combined. It will be very sticky and thick.

Using the dough attachment of your standing mixer knead the dough for about 6-8 minutes. You can also knead by hand on a floured surface. If the dough is sticky add more flour one tablespoon at a time (depending on how sticky your dough is) until it is somewhat tacky to the touch but not so sticky that it stays all over your finger if you touch it.

Once it is fully combined, place the dough in a lightly oiled bowl and cover with plastic wrap and/or a towel. Set it in the sun or someplace warm and let it rise one and half to two hours, until it has just about doubled in size.

While it’s rising, you can make the lemon cream cheese spread by adding the cream cheese, sugar, egg, lemon, and vanilla to a standing mixer with a paddle attachment. Mix on medium until combined, about 2-3 minutes.

Once the dough has risen, remove from the bowl and place on a lightly floured surface. Roll out to a 12 by 16 inch rectangle.

Using a spatula or knife, spread the cream cheese mixture in an even layer, leaving about 1/2 inch space around the edges.

roll the dough tightly on the long side.

Transfer the rolled dough to a parchment-lined baking sheet. Take a sharp knife and starting about an inch from the top, cut the roll down the middle. Braid the two pieces, keeping the swirl on top if possible.

Cover with plastic wrap and let rest for another 30-60 minutes until soft and pillowy.

While the dough is resting, Preheat the oven to 350 ℉.

After the dough has rested again, make an egg white wash by mixing an egg white and 1 tbps water. Using a pastry brush or spoon, cover the dough in the egg white wash.

Bake in the preheated oven for 40-45 minutes, until a thermometer reads 190 when placed in the middle of the loaf.

Transfer to a cooling rack and let rest until barely warm. Slice and enjoy!