extremely fast and simple. An all-time favorite.
| 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 |
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®)
Instructions
- 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.
- Substitute margarine for the butter if desired.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 257 mg |
| Sugars | 18 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
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!)