Recipes Breakfast and Brunch Breakfast Bread Recipes Lemon Bubble Bread 5.0 (1) 1 Review 2 Photos A sweet, lemony, and fun pull-apart bread. Perfect to impress your brunch guests! Recipe by Kate A Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 30 mins Cook Time: 40 mins Additional Time: 2 hrs 5 mins Total Time: 3 hrs 15 mins Servings: 12 Yield: 1 10-inch loaf Jump to Nutrition Facts Ingredients 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®) Directions Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl of a stand mixer fitted with the paddle attachment. 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. 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. 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. 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. 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. Preheat the oven to 350 degrees F (175 degrees C). Place tube pan on a cookie sheet. 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. I Made It Print Nutrition Facts (per serving) 331 Calories 8g Fat 58g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved