difficulty Moderate
  • oven
  • rolling pin
  • plastic wrap
  • bowl
  • pastry brush
  • electric mixer
  • 9X5 loaf pan
author cindy ensley
write-up Write Up
forked from Lemon-Scented Pull-Apart Coffee Cake Recipe
  1 cup 1 cup sugar  
  1. in a small bowl rub sugar for the filling with the zest of the lemons with your fingers.
    the zest of 5-6 meyer lemons  
2 oz   2 oz unsalted butter (melted)  
  2 3/4 cup 2 3/4 cup all-purpose flour  
  1. in a large mixing bowl, combine 2 cups of the flour, sugar, yeast, and salt. set aside.
  2. in a small saucepan heat milk and butter over low heat until the butter is just melted. remove from heat, add water, and set aside for about a minute until the temperature registers 120f-130f, add vanilla.
  3. pour the milk mixture over the dry mixture and combine with a rubber spatula (or a bowl scraper).
  4. mixing by hand, add eggs one at a time (you can use a mixer if you want, fitted w/ the dough hook). mixing in the eggs takes some effort and it will seem like you are swirling dough around in an eggy mess, but keep going until it is incorporated.
  5. add 1/2 cup flour and mix until smooth (30-45 seconds). add remaining flour, 2 tablespoons at a time and knead until smooth and sticky (it will be stickier, resist the urge to powder it up with flour).
  6. place the dough in a large, greased bowl (i used my mixing bowl) cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. deflate the dough. at this point you can either pop the dough in the refrigerator overnight and resume in the morning, or if you are brave you can tackle the dough now.
  7. on a lightly floured work surface roll out the dough into roughly a 12 x 20 inch rectangle (erring on the side of smaller is okay here as the finished dough will rises considerably, filling in any gaps).
  8. using a pastry brush spread all of the melted butter over the dough. cut the dough north to south in strips (12x4 in pieces).
  9. spread 1/5 of the lemon zest mixture onto a rectangle of dough, stack another rectanngle on top and repeat. you can reshape and maniupulate the dough as needed to make a nice stack.
  10. preheat the oven to 350f and place rack in the center. lightly grease a 9x5 loaf pan.
  11. slice the stack through the five layers into 6 equal sections, about 2x4 inches. fit the layered strip into the loaf pan, cut side down…as if it were a loaf of pre-sliced bread.
  12. cover the pan in plastic and allow to rise another 45-50 minutes until nearly doubled in size. if you poke the dough and the indentation stays it is ready to bake.
  13. bake until the top is golden brown, about 30-35 minutes.
  1/4 cup 1/4 cup organic cane sugar  
  2 1/4 tsp 2 1/4 tsp instant yeast (1 envelope)  
  1/2 tsp 1/2 tsp salt  
  1/3 cup 1/3 cup milk  
2 oz   2 oz butter (unsalted)  
  1/4 cup 1/4 cup water  
  1 tsp 1 tsp vanilla  
  2 whole 2 whole eggs (room temp)  
3 oz   3 oz cream cheese (room temperature)  
  1. stir cream cheese until smooth. add lemon juice and powdered sugar, combine.
  2. turn out the bread while it is still warm and glaze. this bread is delicious still warm from the oven and is best eaten the day it is baked.
    juice of 1 meyer lemon  
  1/3 cup 1/3 cup powdered sugar (sifted)