Food Review -- Christmas Edition

  • 2020-12-20, 06:00 AM
  • Viviane Ugalde
Food Review -- Christmas Edition

Rather than a local restaurant or coffee shop, I would like to recommend some home cooking this week. Many families have Christmas/Hanukkah/Holiday recipes we bake two weeks out of the year, which are to die for.  My family makes the classic sugar cookies to decorate, some tasty fudge, and best of all... lemon braids.  

Lemon braids are a braided bread with lemon flavored filing, and a glaze covering. Without being too sweet, or too dense, this bread is a great addition to a Christmas morning breakfast, midday snack, or desert after a big ol’ holiday dinner. I love this recipe so much; I would like to share it with you. So, for all those who tried out Sourdough starters during the beginning of lockdown, or want a new tradition, I hope you enjoy it. 



  •  1 C. milk 
  • ½ C. sugar 
  •  ½ C. butter 
  •  ½ tsp. salt 
  •  1 yeast packet 
  •  ¼ C. warm water 
  •  2 beaten eggs 
  •  2 tsp. lemon juice 
  •  4 C. flour 
  •  ½ C. softened butter 
  •  1 ½ C. powdered sugar 
  •  1 tsp. vanilla 


1) Bring milk to a boil and add sugar, butter, and salt. Then cool to lukewarm. 
2) Dissolve yeast in warm water and add to milk mixture. 
3) Add the beaten eggs, lemon juice, and flour. 
4) Knead and let rise to double size. 
5) Mix softened butter, powdered sugar, and vanilla together for filling. 
6) Roll out the dough and spread the filling like a jelly roll. Cut the dough into 3 lengthwise sections. 
7) Fold sections into thirds. Braid the three sections. 
8) Bake at 375 degrees for 10 minutes, then at 350 degrees for 50 minutes or until it sounds hollow. 
9) You can add a glaze or some sliced almonds to the top, and even add both.
Viviane Ugalde



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