2teaspoon(2teaspoon)bread machine or instant yeast
Lemon-Sugar Coating:
lemon zest from 3 lemons and 1 orange
¼cup(57g)melted butter (for dipping dough pieces)
½cup(100g)granulated sugar
Frosting
1cup(114g)powdered sugar
1-2tablespoons(1-2tablespoons)whipping cream, milk, or coffee
Instructions
Making the dough:
Dump the dough ingredients into the bread machine pan in the order listed: ½ cup + 2 tablespoons milk, 2 large eggs, ¼ cup granulated sugar, 1 teaspoon table or sea salt, ¼ cup butter (chopped), 3 ¼ cup unbleached, all-purpose flour, and 2 teaspoon bread machine or instant yeast, Select the DOUGH cycle, then START.
Check the dough at least twice by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, The dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
When the DOUGH cycle is finished, if the dough has doubled in size, remove it from the pan to a floured surface. If the dough has not risen enough, leave it in the machine until it does before proceeding.
Lemon-Sugar Coating
Grate the lemon zest from 3 lemons and 1 orange.
Combine 1/4 cup melted butter (for dipping dough pieces) with the grated rind and ½ cup granulated sugar in a bowl large enough for coating the dough pieces.
Shaping the dough:
Remove dough to a floured surface and roll into a rectangle roughly 8 x 10 inches in size.
Use a pizza cutter or knife to cut the dough into large diamonds.
Dip each diamond into melted butter, then into sugary lemon/orange zest mixture.
Place first piece on its side in bundt pan. Lay second piece upright against first piece and repeat until all pieces have been lined up around the pan. You may have to push them together to squeeze in the final pieces. Perfection is not required.
Cover with shower cap, plastic wrap or a tea towel and allow to rise in warm place until almost double.
Uncover and bake in an oven preheated to 350˚F for 30-35 minutes or until internal temperature reaches 190˚F. If necessary, lay a piece of foil loosely on top to prevent over-browning about halfway through baking time.
Allow the baked bread to cool for 5 minutes before turning it out of the pan. Flip upside down so crusty top is visible.
Glaze:
While the bread is still warm, mix 1 cup powdered sugar with 1-2 tablespoons whipping cream, milk, or coffee and drizzle over the top.
Notes
To prepare a day ahead:Follow instructions above through step 4 of shaping the dough. Cover dough that has already been arranged in a pan with plastic wrap or a shower cap. Chill overnight. About 2 hours before you want to serve bread, remove the bundt pan from the fridge and set it aside in a warm, cozy place until the dough has almost doubled in size. Bake as directed above. You can control the rising time somewhat by moving the pan to a warmer or cooler location, depending on when you want the bread to be ready to bake.Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.