Continuing this week in meyer lemon recipes, here comes meyer lemon pull apart bread! I’ve made a savory pizza pull apart bread once before, but never a sweet version. Once the idea of pull apart bread was introduced, it took off in the food blogging world. You can find an endless list of variations on this type of bread, from garlic bread to apple cinnamon and now I’m bringing in meyer lemon. The more I work with meyer lemons, the deeper in Iove I fall with them. Even the sweet smell of the zest gets me every time…oh meyer lemon, where have you been all my life?
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp (1 package) instant yeast
- 1/2 tsp salt
- 1/2 cup milk
- 4 tbsp unsalted butter
- 1 1/2 tsp pure vanilla extract
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 4 tbsp finely grated meyer lemon zest (3 lemons)*
- 4 tbsp unsalted butter, very soft
- 1 cup powdered sugar
- 5 teaspoons fresh meyer lemon juice*
- Prepare bread according to recipe.
- *substituted meyer lemons for lemons
For complete recipe click here
**Helpful tips and common mistakes
The technique in how to make a pull apart bread is the same no matter how you decide to flavor it. Since this is a bread, it requires yeast.
Since I used active dry yeast instead of instant, the first step is activating the yeast. I cannot begin to tell you how many times I had the water, (or in this case, milk) too hot for the yeast, killing the bacteria and ultimately preventing the bread from rising. Make sure the water is between 100 and 110 degrees F, I cannot stress this enough!
When preparing the dough, it will look wet before adding the final amount of flour.
If you’re like me and you forgot to bring the eggs to room temperature, let them sit in warm water for 10 minutes before adding to the dough.
Knead the dough with the remaining flour and voila! A tacky, elastic dough!
I found it surprising that the dough only needs to rise for 15 minutes but the author, Barbara Shieving, did a little experimenting and found that the bread rose beautifully in the oven after rising 15 minutes and after 1 hour.
Now comes the fun part of being together the bread. Even though I decided to make these into individual servings, the dimensions are the same. Roll out the dough into a 12×20 inch rectangle. Cut into 5 strips, 12×4 inches.
Make the meyer lemon and sugar filling and spread on each of the strips, stacking them on top of one another. Cut the stack into 6 rectangles.
You can choose to make one loaf or put the rectangles into a muffin tin to make individual meyer lemon pull apart bread. The bread will continue to rise while baking; if you want smaller portions cut the squares into smaller sizes.
Drizzle the meyer lemon icing and there you have it. I tried the bread before the icing and after and even though I don’t have much of a sweet tooth, the bread needs the icing. It adds another layer of meyer lemon flavor to the dessert, and who can complain about that?
I gave these rolls to my parents, thinking that I would not be able to finish all of them. Big mistake. The next day I found myself craving the bread and went back to finish the remaining pieces. Microwave any leftovers and they’ll be good as new!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.