Lemon Bubble Bread


A sweet, lemony, and fun pull-apart bread. Perfect to impress your brunch guests!

Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
2 hrs 5 mins
Total Time:
3 hrs 15 mins
1 10-inch loaf


  • 5 cups all-purpose flour, divided

  • 1 cup white sugar, divided

  • 2 packages active dry yeast

  • 1 teaspoon salt

  • 1 cup milk

  • ½ cup water

  • 6 tablespoons butter, divided

  • 2 eggs

  • 2 tablespoons lemon zest

  • ¼ teaspoon ground mace

  • cooking spray (such as Pam®)


  1. Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl of a stand mixer fitted with the paddle attachment.

  2. Heat milk, water, and 4 tablespoons butter in a medium saucepan over low heat until warm to the touch. Pour into the flour mixture; beat on low speed until just combined. Increase speed to medium; add eggs and beat for 2 minutes, scraping sides of the bowl occasionally. Gradually stir in up to 2 more cups flour, mixing until a soft dough forms.

  3. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Dough will be very sticky; use a scraper and add remaining flour only as needed. Shape dough into a ball and place in a large greased bowl; turn to coat. Cover with a towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.

  4. Punch down dough starting from the center, then pushing in the edges. Transfer onto a lightly floured surface and cut dough in half. Cover with a bowl and let rest for 15 minutes.

  5. Meanwhile, combine remaining 1/2 cup sugar, lemon zest, and mace in a small bowl. Melt 2 tablespoons butter in a small pan. Grease a 10-inch fluted tube pan with cooking spray.

  6. Cut each dough half into 16 pieces. Shape each piece into a ball by tucking ends under. Dip tops in melted butter and place half of balls in the tube pan; sprinkle with 1/2 of the lemon mixture. Repeat with remaining dough balls, butter, and lemon mixture. Cover with a towel; let rise in a warm place until doubled, about 45 minutes.

  7. Preheat the oven to 350 degrees F (175 degrees C). Place tube pan on a cookie sheet.

  8. Bake in the preheated oven until bread is golden and sounds hollow when lightly tapped, about 35 minutes. Cool in the pan for 5 minutes; remove and let cool on a wire rack.

Cook's Note:

Substitute margarine for the butter if desired.

Nutrition Facts (per serving)

331 Calories
8g Fat
58g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 331
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 22%
Cholesterol 48mg 16%
Sodium 257mg 11%
Total Carbohydrate 58g 21%
Dietary Fiber 2g 6%
Total Sugars 18g
Protein 8g
Vitamin C 1mg 7%
Calcium 41mg 3%
Iron 3mg 16%
Potassium 125mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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