Lemon Pull Apart Loaf

Lemon Pull Apart Loaf

Print Recipe

Yield

1 coffee cake

Difficulty

Intermediate

Prep Time

1:00

Bake Time

30 to 35 minutes

Chill Time

2 to 24 hours

Rise Time

1 hour

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Ingredients

4-1/2 to 5 cups all-purpose flour
1/3 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
2-1/2 teaspoons freshly grated lemon peel
1 teaspoon ground cardamom
1 teaspoon salt
1/2 cup water
1/3 cup milk
1/4 cup butter or margarine
3 eggs
1/3 cup sugar
1/4 cup butter OR margarine, melted
Powdered Sugar

Directions

Combine 1-1/3 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel, cardamom and salt in large mixer bowl. Heat water, milk and 1/4 cup butter until very warm (120^° to 130^°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Uncover dough; divide into 30 equal pieces. Roll each piece into a smooth ball. Evenly layer 10 balls in bottom of greased 10-inch tube pan with non-removable bottom. Drizzle about 1-1/2 tablespoons melted butter over balls; sprinkle with 2 tablespoons sugar. Repeat layering, drizzling and sprinkling procedure twice with remaining sugar and melted butter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.Remove from refrigerator. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375^°F for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Let cool on wire rack for 10 minutes. Invert onto serving plate; sift powdered sugar over top and sides of loaf while warm. Cool completely.

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