This fun, summery Lemon Bubble Bread is a soft, sweet, brioche-style pull-apart bread. It’s made in the same way as monkey bread, but with lemon zest instead of cinnamon. Small balls of bread dough are coated in melted butter, rolled in lemon sugar, then baked until golden and fluffy. I like drenching the fluffy puffs of bread in fresh lemon icing which, adds a burst of sweet-tart flavor.
| Servings |
|
Ingredients
Lemon Bubble Bread
- 1/4 cup plus 2 tablespoons (89ml) warm milk (110ºF/
- 2 tablespoons (25g) sugar, divided
- 3/4 teaspoon active dry yeast
- 2 cups (255g) all purpose flour
- 1/2 teaspoon fine sea salt
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (57g) unsalted butter cubed, room temperature
Lemon Sugar
- 6 tablespoons (75g) sugar
- Zest of 2 medium lemons
- 3 tablespoons (43g) unsalted butter, melted
Lemon Icing
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons (30ml) fresh lemon juice
- 1 dash fine sea salt
- 1-2 tablespoons (15-30m) half and half cream or whole milk
Ingredients
Lemon Bubble Bread
Lemon Sugar
Lemon Icing
|
|
Instructions
Lemon Bubble Bread
- In a small bowl, combine the milk with 1/2 teaspoon of sugar. Stir in the yeast and let it bloom until it's foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, salt and the remaining sugar until combined.
- In a small bowl, lightly whisk the egg, egg yolk and vanilla together. On low speed, gradually add the egg mixture and the milk mixture to the flour. Beat until combined. Switch to the dough hook. On medium speed, add the butter a little at a time, making sure each addition is incorporated before adding the next. Knead with the mixter until the dough is smooth and elastic, about 8-10 minutes. To determine if the dough is ready, pinch off a small piece of dough. It should stretch easily without tearing and look translucent.
- Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat lightly with oil. Cover and let rise until doubled in size, about 1-1 1/2 hours. Meanwhile butter a 10-inch round baking dish* or a 10-inch cake pan.** (A 9-inch square baking dish also works.) Set aside and make the lemon sugar.
- Divide the dough into 20 equal portions and form them into balls. Brush the dough balls all over with melted butter, then roll them in the lemon sugar. Arrange the dough balls in the baking dish. Brush the tops with melted butter and sprinkle with any remaining lemon sugar. Let rise until almost doubled in size, about 20-30 minutes.
- Preheat the oven to 350ºF (180ºC). Bake until the top of the bubble bread is golden brown, about 20-25 minutes. Let cool for about 15-20 minutes, then top the warm bread with lemon icing.
Lemon Sugar
- Mix the sugar and lemon zest together in a shallow bowl or plate.
Lemon Icing
- In a small bowl, whisk the powdered sugar, lemon juice, salt and 1 tablespoon (15ml) of half & half together until smooth. Add additional half & half as needed to reach your desired consistency.
Recipe Notes
*To find a 10-inch round baking dish, click here.
*To find a 10-inch round cake pan, click here.