Lemon Bread Breakfast Braid

Sponge
1 Combine the ingredients for the sponge in a bowl.
2 Whisk together and cover with plastic wrap.
3 Set aside for 10 minutes
Dough
1 In the bowl of your mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and vanilla.
2 Add the flour and mix until a dough is formed.
3 Knead with your mixer on speed 2 about 5 minutes or so.
4 Add more flour as needed to make a smooth dough.
5 Place the dough in an oiled bowl, oil the top, cover with a tea towel and let rise until double – about 1 to 1 ½ hours.
6 Deflate the dough gently.
7 Divide it into two equal parts.
8 Roll out the first part into a 10 x 15 inch rectangle.
Filling
1 Combine all the filling ingredients except the lemon curd in a bowl.
2 Mixt until smooth.
3 Set aside.
Assembly and Baking
1 Place the rectangle on parchment.
2 Lightly press the back of a butter knife into the dough marking it vertically into three equal parts.
3 Spread the middle section with half the cream cheese and then top with half the lemon curd.
4 Cut 1 inch crosswise strips down each of the outside sections. Make sure you have an equal number of strips on each side.
5 Lift on of the dough strips and gently bring it across the filling diagonally.
6 Repeat on the other side do that the strips cross each other.
7 Continue down the braid alternating strips.
8 Repeat for second loaf.
9 Cover with a tea towel and let rise for 45 minutes to an hour – until puffy and doubled.
10 Preheat the oven to 375F.
11 Beat the egg yolk with the cream.
12 Brush the egg mixture lightly over the  loaves.
13 Sprinkle with sugar.
14 Bake for 25 to 30 minutes or until done.
15 Let cool to room temperature before serving.