Breakfast Braided Strawberry + Apricot Bread

To Make the Dough:

1. You can use a big bowl with a strong spoon or a stand-up mixer with the paddle attachment.
2. To the bowl, add the beaten eggs, lukewarm water, yeast, kosher salt, honey and melted butter. Mix.
3. Add the flour--without kneading—and mix until combined. Cover the dough with a clean kitchen towel and place in a warm-ish area in your kitchen. Allow the dough to rise for 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when it’s cold. Refrigerate the container and use over the next 5 days.

To Make the Cream Cheese Filling:

1. Mix the cream cheese, lemon zest, and sugar in a bowl until smooth. Set aside.
2. Line a baking sheet with parchment paper or a silicon mat.

To Assemble the Braided Loaves:

1. Dust the surface of the refrigerated dough with flour and divide in half. Dust the first piece with flour and shape into a rough ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.
2. Using a rolling pin, roll the first piece of dough out to a 1/4-inch-thick rectangle, about 9 x 12 inches. As you roll out the dough, add flour as needed to prevent sticking.
3. Transfer the dough onto the lined baking sheet. Place the cream cheese filled down the length of the dough in a 3-inch strip in the center, and add the jam on top in an even layer.
4. Using a sharp paring knife or a pair of kitchen scissors (I found the scissors to actually work best), cut about 1/2-inch-wide strips down each side. Twist and then fold the strips, left over right, crisscrossing over the filling. Lightly press the strips together you move down the pastry, creating a braid.
5. Repeat with the second braided loaf.
6. Cover loosely with plastic wrap and allow them to rest at room temperature for 60 minutes.
7. Preheat the oven to 350 degrees F, with a rack placed in the center of the oven.
8. Brush the braids lightly with egg wash. Bake the braided loaves for 30 to 35 minutes, or until golden brown. Allow to cool.

To Make the Glaze:

1. While the braid is cooling, mix together the powdered sugar and cream. I wanted the drizzle to be prettier, so I transferred to a piping bag, snipped off the end and drizzled the glaze on the both of the braids. A spoon would also work!