Saturday, January 17, 2015

Anna Sultana's Lemon Monkey Bread / Links for Eight Other Lemon Recipes


I’m so glad to see that Ma’s Cinnamon Buns recipe has become popular.

The buns are a little messy for a lunch bag.
Bu the buns can make a soup supper feel more like a meal.
They can also be served as a weekend breakfast.
Or you can enjoy them with a cup of tea.


Another nice but messy to pack treat is Ma’s Lemon Monkey Bread.
It is sweet enough to serve as a dessert.
But it could also be served with the soup.
And it’s so nice to serve something that is a little different.

It also gives the kiddies a bit of a giggle when they pull the bread apart.


Hints:

If you want to have the bread for breakfast the next day you can.
After you have placed the small balls in the bundt pan, wrap the bundt pan tightly with plastic wrap, then place it in the fridge overnight. 
In the morning take the pan out and let the dough finish rising before baking.

Check this post for variations.


                        Lemon Monkey Bread

Grease a bundt pan with softened butter and set aside.
Place the oven rack in the medium low position.

In a medium bowl combine
3 1/4 Cups flour
1 1/2 teaspoon salt

In a large bowl mix together
1 Cup milk, warm (around 110º F)
1/3 Cup water, warm (around 110º F)
2 Tablespoons butter, melted
1/4 Cup sugar
2 1/4 teaspoons yeast
Gradually stir the flour / salt into the liquid ingredients. 
Turn out onto a lightly floured work surface and knead about 10 minutes. 
Shape the dough into a ball and place it in a greased bowl.
Rotate the dough around to grease all of the surfaces.
Cover the bowl with a damp towel and leave it in a warm place for 1 hour.
The dough should be doubled in size.

While the dough is rising, combine in a medium bowl
1 Cup sugar
the zest of 1 lemon (or 1 Tablespoon lemon extract)
1/2 Cup butter, melted

On a floured surface roll the dough into a rectangle, about 1/2 inch thick. 
Use a sharp knife to cut the dough into about 64 pieces.
Roll each piece of dough into a ball. 
Dip the balls in the melted butter, allowing the butter to drip back into the bowl. 
After tossing the balls in the lemon sugar mixture, layer them in the prepared bundt pan.
Cover the bundt pan with a damp towel and leave it in a warm place for 1 hour.
The balls should be doubled in size.

Preheat the oven to 350º F

Bake for 40 minutes, until the top is a deep golden brown. 
Remove the pan from the oven and allow the bread to cool for 10 minutes.
Cool in the pan for 5 minutes.
Turn out onto a platter and allow the bread to cool about 10 minutes.

While the bread is cooling, combine in a small mixer bowl
1/4 Cup cream cheese, softened
3 Tablespoons confectioners’ sugar
3 Tablespoons lemon juice (or more - you want it to be a bit runny)
Beat until smooth.

Drizzle the glaze over the bread, letting it run over the top and sides. 

Serve warm.


Having a craving for some more lemon recipes?  Try these…








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