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milk unsalted butter sugar salt packets active dry yeast water eggs flour unsalted butter sugar egg yolks lemon zest blanched almonds unsalted butter your favorite honey
Viewed: 31 - Published at: 7 years agoIngredients
- Step One
- 3/4 cup milk (2% or whole, don't use skim)
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 1 teaspoon salt (1.5 if using Kosher salt)
- 2 packets active dry yeast
- 1/4 cup lukewarm water
- 2 eggs, beaten
- 4 1/2 cups all purpose flour
- Step Two
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 4 egg yolks
- 2 teaspoons grated lemon zest
- blanched almonds
- 3 tablespoons unsalted butter, melted (for the glaze)
- 3/4 cup your favorite honey
Method
- Scald milk and add butter, sugar and salt. Mix well and let cool.
- In a large bowl, dissolve the yeast in the warm water. Let sit for 5 minutes. Then add the beaten eggs, 2 cups of the flour and the cooled milk mixture. Mix well. Add as much of the remaining flour as you need in order to form a soft dough.
- Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough in a greased bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for an hour.
- Melt the butter (not too hot, you don't want to cook your egg yolks). Add in the sugar, egg yolks and lemon zest. Mix well.
- Once the dough has risen, beat the butter/egg/zest mixture into the dough by hand, using a punching - pulling motion. This is the aforementioned arm workout :). Continue until the dough is smooth and shiny.
- Grease one large bundt/tube pan or two smaller fluted bundt pans. If using the two smaller pans, line the bottom of each pan with a blanched almond in each "section." Divide the dough evenly between the pans. Cover and let rise again for 45 minutes.
- Preheat oven to 320. Bake at 320 for 1 hour for one loaf or 30-35 minutes for 2 loaves. Invert onto a cooling rack.
- Mix the 3 TBS of melted butter and the honey together. Brush this glaze all over the bread.
