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Add a photoLemon Bubble Bread: sweet, moist, and soft. The glaze is a sweet, slightly tart lemon glaze. Make it for a brunch or a lazy morning breakfast. This bread is no-knead and doesn’t require a stand mixer. Easy to make.
Ingredientes
- For Bread
- 5½ cups all-purpose flour (660 grams) split the flour into 3 separate amounts. 1 cup (120grams) 2 cups (240grams) 2½ cups (300grams)
- ½ cup granulated sugar (99 grams)
- 4½ tsp yeast use SAF instant Gold, (14 grams)
- 1 tsp salt if you use sea salt add 1 1/2 tsp,
- 1 cup milk (227 grams)
- ½ cup water (114 grams)
- 4 tbsp butter (57 grams)
- 2 eggs large
- 2 lemons zest only
- For Sugar/Butter/Lemon topping
- 2 tbsp lemon juice from the lemons you used for the zest.
- 4 tbsp butter (56 grams) melted - split into 2 equal parts of 2 Tbsp each (28 grams)
- ½ cup granulated sugar split the sugar into 2 equal parts of ¼cup (49grams) each
- 1/4 tsp mace or fresh ground nutmeg
- ForLemon Glaze
- 1¾ cup powdered sugar (199 grams)
- 4 tbsp lemon juice
- 1 tsp butter (5 grams) melted
Direcciones
- For Bread
- Add 2 cups (240 grams) of flour, the yeast, salt, and sugar (1/2 cup) to a mixing bowl. Stir to mix
- Add the water to the milk and heat to 120 degrees. Melt the butter and add it to the water and milk. Stir to mix and add to the dry ingredients. Mix with a hand mixer or stand mixer on low for 2 minutes.
- Add the lemon zest, eggs and 1 more cup (120 grams) of flour and mix on medium for 2 more minutes.
- Add the final 2½ cups (300 grams) of flour and mix with a spoon until the flour is just moistened. Let the mixture rest for 5 minutes and if it is real sticky add another 1/2 cup (60 grams) of flour and mix in with the spoon.
- bread dough
- Do a total of 4 envelope folds 5 minutes apart as demonstrated in the video. After the last envelope fold, place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area until double about 60 - 90 minutes.
- For Forming the bubble loaf
- Once the dough has doubled in size split it into 48 pieces. Shape each piece into a round ball or bubble. Place 24 bubbles in the bottom of a greased fluted or bundt pan.
- bread dough balls
- Mix 1/4 tsp nutmeg with 1/4 cup (50 grams) sugar and sprinkle over the 1st layer of bread bubbles. Drizzle with 2 Tbsp melted butter and 1 Tbsp lemon juice.
- Add the 2nd layer of 24 bread bubbles and coat with the rest of the sugar, butter, and lemon juice. Cover with plastic wrap and let rise for 30-60 minutes or until the bread is about an inch above the top of the pan. Preheat the oven to 350°F during the last 30 minutes of rising.
- bread dough
- Bake 350°F for 30-40 minutes until the center of the bread is 195 degrees on an instant-read thermometer. If you don't have an instant-read thermometer the bread should sound hollow when tapped and be a dark golden brown. Cover the bread with foil the last 15-20 minutes of baking if it is getting too brown.
- Remove from the oven and let the bread cool for about 5 minutes before inverting the pan on a wire cooling rack. Let the bread cool completely before glazing. The bread is also yummy served warm either with or without the lemon glaze.
- lemon bubble bread
- For Lemon Glaze
- Mix together the powdered sugar, lemon juice, and melted butter. Whisk until smooth and use to glaze the bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 16 servings | |
| Calories 308 | |
| Calories from Fat 67 | 22% |
| Total Fat 7.6g | 10% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 205mg | 9% |
| Potassium 108mg | 3% |
| Total Carbs 53.79g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 20.2g | 13% |
| Protein 6.22g | 10% |
