recipe: Lemon Zest Pull-Apart
2 and 3/4 (350g) cups flour
1/4 (50g) cup sugar
2 and 1/4 teaspoon dry yeast (9g) or 18g fresh yeast
pinch of salt
1/3 cup milk
55 g butter
1/4 cup water
1 and 1/2 teaspoon vanilla extract
2 large eggs
1/2 cup sugar (you can user a little less)
3 tablespoons grated lemon peel (from 3 lemons)
1 tablespoon grated orange peel
Melted 55g butter
Mix two cups of flour with the sugar, yeast, and salt in a mixer bowl. Heat the milk and butter until butter is melted, remove from burner, add water and let stand until slightly cooled down, then add vanilla and mix. Pour into the bowl with the flour and stir with a spatula. Knead with a mixer, adding the eggs. Add another 1 / 2 cup flour and knead a minute more, until dough is soft and smooth (but still sticky).
Transfer to a pastry board sprinkled with flour and knead a few minutes, adding the remaining flour as needed – the final dough should be soft and flexible, and not stick to your hands.
Transfer to a bowl, cover and leave in a warm place for 1 hour until doubled in volume.
During this time, mix the sugar and citrus zest in small bowl, melt the butter, and prepare a 9x5in loaf pan (spray with cooking spray). You *may need a larger loaf pan, use your discretion depending on how the dough rises.
Lay out the risen dough on the pastry board, and roll out into a rectangle about 50 x 30cm. Brush with butter and cut into 5 crosswise strips (30 x 10cm). Spread 1.5 tablespoons of citrus zest on the first strip, cover with the second, and so on, ending with a layer of citrus zest. Now cut the dough crosswise into 6 equal strips (10 x 5cm) and place them upright in the pan. There should be a little loose space on the sides. Cover and leave to rise again for about 45 – 60 minutes.
Preheat oven to 180º C and bake about 30 minutes, until browned nicely on top. Cool in the pan for 15 minutes, remove, and enjoy!
(Recipe originally from Moje Wypieki)