Lemons For Lulu

23 Mar

Well hello there, been here long???

So, I picked up a package of Meyer Lemons.  They looked beautiful and so inviting.  I had to have them.  They spoke to me.  I brought them home, set them on the counter and stared at them.  Now what???  They were yummy looking, but I was at a loss as to what to actually do with them???  I searched my favorite cook books, my favorite websites and I found this: Lemon Pull Apart Bread.  Eureka!  Isn’t it something?  Oh, let me tell you about those tantalizingly tart layers!   They are wonderful!  And when the aroma hits you, I promise you will salivate.   I was so happy, I skipped.  My youngest daughter and chief culinary assistant, didn’t give a hoot what those layers looked or smelled like.   She was sucking on the lemons.  Hmm, guess I really didn’t even need a recipe after all.

I did not make the cream cheese icing.  I simply made own powdered sugar and milk glaze.

Lemon-Scented Pull-Apart Coffee Cake

Active time: 60 minutes | Total time: 3 hours, 45 minutes

Lemon-Scented Pull-Apart Coffee Cake Recipe

Ingredients

  • For the sweet yeast dough
  • About 2 3/4 cups (12 1/4 ounces) all-purpose flour
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 2 1/4 teaspoons (1 envelope) instant yeast
  • 1/2 teaspoon salt
  • 1/3 cup (2 1/2 fluid ounces) whole milk
  • 2 ounces unsalted butter
  • 1/4 cup (2 fluid ounces) water
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • For the lemon paste pie filling
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 3 tablespoons finely grated lemon zest (3 lemons)
  • 1 tablespoons finely grated orange zest
  • 2 ounces unsalted butter, melted
  • For the tangy cream cheese icing
  • 3 ounces cream cheese, softened
  • 1/3 cup (1 1/4 ounce) powdered sugar
  • 1 tablespoon whole milk
  • 1 tablespoon fresh lemon juice
  • Directions:
  • For the dough:  Mix together 2 cups of flour, sugar, yeast and salt in the bowl of your mixer, set aside.  In a small saucepan, heat the milk and the butter over low heat until the butter has melted.  Remove from heat and add the water.  Set this aside until luke warm.  Then add your vanilla extract.
  • Pour the milk mixture over the flour mixture.  Mix until all the dry ingredients are moistened.  Using your mixers paddle, mix on low speed.  While mixing on low, add your eggs one at a time, mixing well after each one.  Stop mixing, add 1/2 cup of flour and continue mixing for a few seconds.  Add about two more tablespoons of flour and then with your mixer on medium, continue mixing unit your dough is smooth and a little sticky.
  • Flour your work surface and knead your dough until it is smooth and no longer sticky adding additional flour as necessary.  Knead about a minutes.  Place your dough in a large bowl and cover with plastic wrap.  Let your dough rise in a warm place until doubled in size.  This should take about an hour.  If you press the dough slightly with your fingertips, and indention should remain.  While you dough is rising, start your filling.
  • Filling:
  • Mix together the sugar, lemon and orange zests.  It will appear sandy, but will change once the sugar absorbs the moisture from your zests.
  • To assembly your coffee cake, or bread,
  • Center your oven rack and preheat to 350.  Butter a 9 x5x3 loaf pan.
  • Deflate your dough.  Re-flour your work surface and roll out the dough until you have a roughly a 20×12 rectangle.  Using a pastry brush, spread the melted butter on your dough.  Be generous!  Cut the dough crosswise into 5 strips.  They should roughly be 12 x4.  Sprinkle about 1/2 tbs of the citrus-sugar mixture. Top with a second rectangle and sprinkle about 1 1/2 tbs.  Repeat the process until you’ve used up all the 5 rectangles.
  • Now slice the stock crosswise  into 6 equal strips.  Be as gentle as you can!  You should aim for strips that are 4×2.  Fit these layers, accordion style into your prepared loaf pan.  Your cut side should be facing up.   The bread will spread a bit while baking, so don’t worry if it’s roomy.  Loosely cover this pan with plastic wrap and let it rise in  warm place until almost doubled again.  This could take from 30-60 min.  Use your fingertip test again to see if your dough is ready.
  • Bake for 35-40 minutes.  The top should be golden brown and totally delicious looking!  Transfer to a baking rack and let cool for about 15 minutes.
  • From here you can make the cream cheese frosting if you like.  Or substitute your own favorite.
  • For the frosting:
  • In a medium bowl beat the softened cream cheese and sugar until smooth.  Beat in milk and lemon juice until blended and smooth.
  • Remove your lovely cake from the pan.   Place a rack on the top of your cake, carefully invert in onto the rack.  Place another rack on the bottom to bring your cake right side up.  You’ll want to place a sheet of wax paper under rack.  As your pour your glaze or frosting over your cake, the paper will catch all the drips.  Then you can scoop them up with your fingertips!  Yum!  Serve warm or at room temperature.
Recipe from:
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