Lemon Bubble Bread

  5.0 – 1 reviews  

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

  1. 5 cups all-purpose flour, divided
  2. 1 cup white sugar, divided
  3. 2 packages active dry yeast
  4. 1 teaspoon salt
  5. 1 cup milk
  6. ½ cup water
  7. 6 tablespoons butter, divided
  8. 2 eggs
  9. 2 tablespoons lemon zest
  10. ¼ teaspoon ground mace
  11. cooking spray (such as Pam®)

Instructions

  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.
  9. 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

Stacy Clark
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!)

 

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