Glazed Lemon Pull-Apart Bread (Bread Machine Dough)

A lemon-scented sweet bread shaped similar to monkey bread, glazed while warm, and made easy with a bread machine dough cycle. Flavored with lemon and orange zest and baked in a bundt pan for a show-stopping presentation.

16 slices

lemon pull-apart bread on a plate ready to serve.

Prep Time 45

Cook Time 30

Mix and Rise Time 2 30

Total Time 3 45

Ingredients

Dough

½ cup + 2 tablespoons (142 g) milk
2 large (100 g) eggs
¼ cup (50 g) granulated sugar
1 teaspoon table or sea salt
¼ cup (57 g) butter (chopped)
3 ¼ cup (390 g) unbleached, all-purpose flour
2 teaspoon (2 teaspoon) bread machine or instant yeast

Lemon-Sugar Coating:

lemon zest from 3 lemons and 1 orange
¼ cup (57 g) melted butter (for dipping dough pieces)
½ cup (100 g) granulated sugar

Frosting

1 cup (114 g) powdered sugar
1-2 tablespoons (1-2 tablespoons) whipping cream, milk, or coffee

Instructions

Make 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.
First Check: Open the lid and look at the dough within the first minute. Ensure the paddles are engaged and the dough is clumping.
Second Check: Check the dough again after 15 minutes. It should stick to the sides, then pull away cleanly. Add flour or water if needed, 1 tablespoon at a time, allowing time between each addition. Read more about this surprising secret to success with a bread machine here.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Make the Lemon-Sugar Coating: Grate the lemon zest from 3 lemons and 1 orange. Mix zest with 1/4 cup melted butter (for dipping dough pieces) and ½ cup granulated sugar in a shallow bowl.
Shape the Dough: Roll the dough into an 8×10-inch rectangle.
Cut into diamonds using a pizza cutter or knife.
Dip each piece in the melted butter, then in the lemon-sugar coating mixture. Stand pieces upright, side by side, in a greased bundt pan. (You could also use a large loaf pan or a one-piece angel food cake pan.)
Note: You may have to push the pieces together to squeeze in the final pieces. Perfection not required.
Second Rise: Cover and let rise until nearly doubled.
Preheat oven to 350°F (180°C). Bake for 30–35 minutes or until golden and the center reaches 190°F. Tent with foil if browning too quickly.
Cool in the pan for 5 minutes, then invert onto a rack. Flip upside down so the crusty top is showing.
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

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information