This Lemon Pull-Apart Bread is a delicious blend of sweet and tart flavors that will brighten up any breakfast table or dessert spread. Each fluffy layer is infused with fresh lemon zest, buttery goodness, and a hint of vanilla, offering a melt-in-your-mouth experience. The bread is lightly glazed with a tangy lemon icing, making it the perfect balance of citrusy brightness and sweetness. Whether you’re sharing it with friends or enjoying it with your morning coffee, this pull-apart bread is sure to become a family favorite.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1/3 cup whole milk
- 1/4 cup unsalted butter (melted)
- 1/4 cup water
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
For the Lemon Filling:
- 1/2 cup granulated sugar
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup unsalted butter (melted)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest (optional for extra flavor)
Instructions:
- Prepare the Dough:
- In a mixing bowl, whisk together the flour, sugar, yeast, and salt.
- In a separate bowl, warm the milk, melted butter, and water until just warm (not hot). Add to the flour mixture along with the eggs and vanilla extract.
- Knead the dough until it is soft and smooth (about 5-7 minutes). If the dough is sticky, add a little more flour.
- Place the dough in a lightly greased bowl, cover, and let it rise for 1-1.5 hours, or until it doubles in size.
- Prepare the Lemon Filling:
- In a small bowl, mix together the sugar and lemon zest. Set aside.
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12×20 inches).
- Brush the dough generously with melted butter and sprinkle the lemon sugar mixture evenly over the top.
- Cut and Stack the Dough:
- Cut the dough into six equal strips lengthwise. Stack the strips on top of each other.
- Then, cut the stacked dough into six equal pieces again, creating square stacks.
- Place the stacked dough pieces vertically in a greased loaf pan.
- Final Rise and Bake:
- Cover the pan with a clean towel and let it rise for another 30-45 minutes until puffy.
- Preheat the oven to 350°F (175°C).
- Bake the bread for 30-35 minutes, or until golden brown and cooked through. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
- Make the Lemon Glaze:
- While the bread bakes, whisk together the powdered sugar, lemon juice, and optional lemon zest until smooth.
- Glaze and Serve:
- After removing the bread from the oven, let it cool slightly, then drizzle the lemon glaze over the top.
- Pull apart each layer and enjoy the fresh lemony sweetness!
This Lemon Pull-Apart Bread is perfect for a special brunch or a simple weekend indulgence!