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Ingredients
Bread
1 lemon finely grated zest- 1 orange finely grated zest
4 tablespoons unsalted butter at room temperature
¼ cup granulated sugar- 1 teaspoon anise liqueur optional
- 1 teaspoon dark rum optional
1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt- 1 teaspoon orange extract
1 teaspoon vanilla extract- ½ teaspoon lemon extract
1 large eggs at room temperature
⅔ cup whole milk at room temperature- ¼ cup fresh orange juice
- 2 teaspoons instant yeast
3 cups all-purpose flour 375 g, plus more for rolling
vegetable oil for greasing
Glaze
1 ⅓ cups powdered sugar 147 g, sifted
3 tablespoons honey
1 tablespoon fresh lemon juice
1 pinch kosher salt- sprinkles optional, for decorating
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- With a stand mixer and paddle, beat the lemon zest, orange zest, butter, granulated sugar, optional liqueur and rum, salt and extracts on medium speed for about 4 minutes, until pale and creamy. Beat in the egg; the mixture may look slightly curdled.
- Fit the dough hook. Add the milk, orange juice, yeast and flour. Mix on low for 18–20 minutes, scraping the bowl once or twice, until smooth and soft. The dough should pull away from the sides but may still cling to the bottom.
- Form the dough into a ball, put it in a lightly oiled bowl and cover. Leave in a warm place for 2–3 hours, until nearly doubled. Refrigerate for at least 30 minutes to firm it.
- On a lightly floured surface, roll the dough into a 13-by-9-inch rectangle with a long edge nearest you. Cut into eight equal strips running away from you. Roll each strip into a loose coil; do not wind tightly.
- Oil a 9-inch round cake pan. Set the coils cut-side down in the pan, beginning in the center and arranging the rest around it. Cover and let rise for 1–2 hours, until nearly doubled.
- Heat the oven to 350°F with a middle rack. Uncover and bake for 23–28 minutes, until the centers of the coils are golden and the bread reaches about 190°F inside. Cool in the pan for 15 minutes, then turn out onto a rack over a tray. Cool completely, about 45 minutes more.
- Whisk the powdered sugar, honey, lemon juice and pinch of salt until smooth. Spread over the cooled bread, allowing it to run down the sides. Add sprinkles if desired and leave for about 2 hours for the glaze to set.
Notes
Allow time for both rises, the dough chill, cooling and glaze setting; no single complete total is specified.
Keep the coils loose enough to expand during proofing.
Use instant yeast as listed.
