Lemon Bubble Bread recipe

Directions Lemon Bubble Bread

Directions

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.

Recipe Yield

Recipe Note