This is a delicious sweet bread with a swirl of orange and vanilla-flavored cheese. It is easy to make and too easy to eat. We will enjoy it this Easter and I hope you enjoy it too! Eat one loaf for Easter and freeze the other for later.
Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.
Per Serving: 298 calories; protein 5.6g; carbohydrates 32.1g; fat 16.6g; cholesterol 78.2mg; sodium 188.7mg.
Eat good breakfast to continue the day has become a good habit. It’s a best way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and gives me power to take on the morning. Sugar is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feeling full longer, and less likely grab a snack out of the street food before lunchtime.
Make fruit a morning habit is simple . Easy as put the fruit in your fridge next to the milk or on the table next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.
Give your stomach energy a bit of sugar in the morning is good to kick-start your healthy body for the day and insert important element to your brain, which, incidentally, requires a continuous supply of sugar in the way of process glucose, amounting to around 120g daily. There is also substantial evidence to backup the idea that a diet high in fibre can reduce your risk of a number of cancers. And of course, you well-being from all the other supplement and antioxidants in fruit, which keep you strong and healthy.