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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

331 calories; 7.6 g total fat; 48 mg cholesterol; 257 mg sodium. 58.1 g carbohydrates; 7.6 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
03/30/2019
SO. GOOD. Oh my gosh! I could go on and on just about the dough alone--it's perfect! It's beautiful to knead it bakes up wonderfully tastes fantastic and has the best texture! The only things I did differently was to make this all by hand (I used a good ol' fashioned wooden spoon) instead of using a mixer and used ground ginger in place of mace. Oh and I needed 4 tbsps of melted butter to dunk all of the dough balls into as well--2 tbsps just wasn't enough. If I had one minor thing I'd do next time it would be to add a lemony glaze over the top when it's done baking. While there is lemon flavor through the bread I felt it could use just a touch more (I love lemon though). Highly highly recommend making this! I know I'll be making it again for sure! (Maybe with some blueberries in it next time too!) Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/30/2019
SO. GOOD. Oh my gosh! I could go on and on just about the dough alone--it's perfect! It's beautiful to knead it bakes up wonderfully tastes fantastic and has the best texture! The only things I did differently was to make this all by hand (I used a good ol' fashioned wooden spoon) instead of using a mixer and used ground ginger in place of mace. Oh and I needed 4 tbsps of melted butter to dunk all of the dough balls into as well--2 tbsps just wasn't enough. If I had one minor thing I'd do next time it would be to add a lemony glaze over the top when it's done baking. While there is lemon flavor through the bread I felt it could use just a touch more (I love lemon though). Highly highly recommend making this! I know I'll be making it again for sure! (Maybe with some blueberries in it next time too!) Read More
Rating: 5 stars
03/30/2019
SO. GOOD. Oh my gosh! I could go on and on just about the dough alone--it's perfect! It's beautiful to knead it bakes up wonderfully tastes fantastic and has the best texture! The only things I did differently was to make this all by hand (I used a good ol' fashioned wooden spoon) instead of using a mixer and used ground ginger in place of mace. Oh and I needed 4 tbsps of melted butter to dunk all of the dough balls into as well--2 tbsps just wasn't enough. If I had one minor thing I'd do next time it would be to add a lemony glaze over the top when it's done baking. While there is lemon flavor through the bread I felt it could use just a touch more (I love lemon though). Highly highly recommend making this! I know I'll be making it again for sure! (Maybe with some blueberries in it next time too!) Read More