Apricot Lemon Cream Raisin Breads

These Apricot Lemon Cream Raisin Breads are the Cutest “Eggs” You’ll Ever Eat. If you’ve ever wanted to confuse your brunch guests and impress them, Apricot Lemon Cream Raisin Breads are the way to go. These little oval-shaped beauties look like sunny-side-up eggs—but surprise! They’re sweet, fluffy, and dangerously delicious. Each one starts as a yeasted raisin bread.

First, we slather on a lemony dream cream made from mascarpone and quark, with just enough lemon zest to make your taste buds tap dance. Then—bam!—an apricot half plops right in the center. It’s the perfect “egg yolk,” only fruitier and way less likely to ruin your shirt. Fresh or canned apricots? You do you. Both work on these Apricot Lemon Cream Raisin Breads like a charm.

But wait! We’re not done playing food stylist. Lastly, a glossy brush of apricot jam gives those “yolks” the shiny, just-fried look. It’s culinary cosplay at its finest. The final result? A tray of “fried eggs” that are actually soft, sweet, and perfect for Easter brunch. Or really, any time you want to fake out your family or guests in the most delightful way possible.

But What in the World Is Quark?

No, it’s not a sound effect from a comic book. Actually, Quark is a German dairy product that’s kind of like cream cheese, kind of like Greek yogurt, and kind of like the unicorn of dairy. It’s smooth, tangy, and adds a magical creaminess to our lemon spread. Can’t find quark at your local store? So don’t panic because I’ve included a recipe for it in the card below.

These aren’t just tasty—they’re conversation starters. And full of fruity, creamy, brunchy joy. So go ahead, fake some eggs. Your brunch table will never be the same.

Print

Raisin Breads Topped With Lemon Cream and Apricots

Course Breakfast, Brunch, Easter Brunch

Cuisine German

Keyword cute food, easter recipes, Fake Eggs, Lemon Cream, raisin bread, Raisin Bread, Apricot topped

Prep Time 35 minutes

Cook Time 25 minutes

Rise Time: 1 hour 50 minutes

Servings 1 Dozen

Author Lora Wiley-Lennartz

Ingredients

• 2 3/4 cup all-purpose flour
• 1 packet active dry yeast
• 1 cup lukewarm milk
• 1/3 cup white granulated sugar
• 5 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/2 cup dark raisins
• 2 large egg yolks
• 8 oz mascarpone cheese
• 8 oz quark* see recipe below
• 3 tablespoons white granulated sugar
• 1 teaspoon freshly grated lemon zest
• 12 apricot halves (fresh peeled halves or the peeled canned version)

Instructions

1. Place the flour in a large bowl and make an impression in the middle.
2. Dissolve the yeast in 4 tablespoons of the lukewarm milk, then stir into the flour.
3. The result should look like shredded dough.
4. Cover the bowl with a dish towel. Stow in a warm place for 20 minutes.
5. Sprinkle the sugar and salt over the top.
6. Cut the butter into pieces and distribute them over the dough.
7. Add the rest of the milk. Knead the dough until it becomes smooth.
8. Knead in the raisins.
9. Cover the bowl with a dish towel. Stow in a warm place for 60 minutes.
10. The size of the dough should double in this time.
11. Line two baking sheets with parchment paper.
12. Turn the dough onto a lightly floured work surface. Divide it into 12 portions.
13. Roll each portion out into a flat oval. If you have a large egg-shaped cookie cutter, you can use that to create more precise ovals. I used a 5+1/2 inch by 4-inch oval cutter.
14. Transfer the ovals to the baking sheets. Let them rest for 30 minutes.
15. Preheat the oven to 350°F.
16. Lightly beat the egg yolks together in a small bowl and brush over the dough ovals.
17. Bake for 25 minutes.
18. Transfer to a wire rack to cool completely.
19. Whisk together the mascarpone and quark.
20. Whisk in the 3 tablespoons of sugar.
21. Add the lemon zest and combine.
22. Spread the lemon cream mixture out onto the tops of each oval.
23. Peel the fresh apricots, cut each in half, and discard the pit. Alternately, drain the canned apricots and pat each half dry.
24. Heat the apricot jam briefly in the microwave or on the stovetop.
25. Brush the apricot halves with the apricot jam.
26. Plate and serve.

Recipe Notes

*A quick recipe for making quark:
7 ounces ricotta cheese
1-ounce sour cream
Place the ingredients in a food processor and blend until smooth. Makes 8 ounces.

So, do you like these Apricot Lemon Cream Raisin Breads? Then also check out some of these other delicious recipes:

CINNAMON RAISIN WALNUT ICE CREAM

APRICOT FLOWER TARTLETS