Citrus Bread With Creamy Lemon Glaze. Step-by-step Recipe With Photo

Imagine an extraordinary bread with a creamy lemon glaze and a delicious citrus aroma - soft as a cloud and airy like down; you don't need to cut it - you just need to separate the slices to enjoy this wonderful bun! This original citrus bread tastes like an Easter cake; especially tasty when spread with butter. And a slicing knife is not needed due to the special molding of the bread. Accordion bread is not molded into a loaf, but is made up of individual pieces of dough sandwiched with melted butter - that's why the slices come off so easily.

In addition to butter, sugar with cinnamon or citrus zest can be added to the interlayer, which will give the baked goods an original taste and a breathtaking aroma.

I've baked lemon-orange accordion bread twice already and I'm going to repeat it again! I recommend it to you too.

Cooking time: 2 hours
Servings: 8-10

Ingredients for Citrus Bread with Creamy Lemon Glaze

For the test:

15 g fresh yeast;
150 ml of milk;
4 tbsp. l. Sahara;
2 eggs;
60 g butter;
1/4 tsp salt;
1 bag of vanilla sugar;
350-400 g of wheat flour.

For filling:

zest of 1 lemon;
zest of 1 orange;
4 tbsp. l. Sahara;
30 g butter.

For watering:

100 g sour cream or cream cheese;
2 tbsp. l. powdered sugar;
1-2 tbsp. l lemon juice.

Form 30x11 cm.

Ingredients for making citrus bread with creamy lemon glaze

Method of making citrus bread with lemon cream frosting

Making citrus bread dough

Grind yeast with 2 tbsp. l. sugar from the total amount for the dough.

When the yeast becomes liquid, pour in the milk warmed up to 36 ºС and stir.

Then we sift 1 glass of flour and mix again, getting a dough of not very thick consistency - a dough. Cover with a clean towel and put in a warm place for 15-20 minutes.

In the meantime, we take out the eggs and butter from the refrigerator - let them warm up to room temperature: the ingredients added to the yeast dough should not be cold or hot, but either at room temperature or warm.

When the dough rises and is filled with bubbles, we continue to prepare the yeast dough for bread.

Add eggs, softened butter, the rest of the sugar (2 tablespoons) to the dough and mix.

Mix the dough with egg, sugar and butter

Gradually add the sifted flour. You may need a little more or less than 3 glasses (1 glass of 200 ml without a slide contains 130 g of flour). Add salt and a pinch of vanillin (or a bag of vanilla sugar) along with the flour.

We knead soft and tender dough that does not stick to hands.

Knead the citrus bread dough and leave to rise

After kneading it for 5-10 minutes (the longer, the more fluffy and airy the bread will be), place the dough in a bowl greased with vegetable oil, sprinkle it with a little flour, cover with a towel and put in a warm place for 1 hour or until the dough will do, doubled.

Preparing the filling for citrus bread

In the meantime, the dough is coming up, let's prepare the filling. Wash the lemon and orange thoroughly in hot water, preferably with a brush, to wash off the layer of wax that is often applied to citrus fruits. Then we steam the fruit with boiling water for 5-7 minutes - this procedure will remove the bitterness from the zest.

Rub the citrus zest on a fine grater, and mix the zest with sugar.

Rub the zest on a fine grater and mix with sugar

Rub with your fingers - you get a very beautiful golden-orange sugar with a wonderful aroma of orange and lemon.

Melt the butter for the filling - by the time the dough is lubricated, it should not be hot and not frozen, but pleasantly warm.

Getting Started with Citrus Bread

When the dough rises, knead it and roll it out on a table sprinkled with flour into a rectangular layer 30 x 50 cm in size.

Lubricate the layer with melted butter using a culinary brush.

Then sprinkle evenly with sugar and citrus zest.

Sprinkle the dough with sugar mixed with zest

Now you need to cut the rectangle into 5 strips, each 10 cm wide.

We put them one on top of the other.

And we cut the resulting stack into 6 parts.

Grease a piece of baking parchment with refined sunflower oil and cover the bread pan with paper. Put the piles of dough pieces into the mold, placing them with the slices up.

Line the baking dish with parchment and put the chopped dough into it

We leave the bread blank for 20-30 minutes in a warm place. In the meantime, you can preheat the oven to 180-200 ºC.

Set aside the baking dish so that the dough rises slightly

When the bread rises and fills the mold almost to the top, put it in the oven on the middle level and bake for 35-40 minutes. If you notice that the top has begun to redden strongly, and the middle is not yet completely baked (check with a bamboo skewer), cover the bread with a sheet of parchment or foil. Signs of readiness - dry skewer and golden brown crust of bread.

We take the bread out of the mold by pulling the edges of the parchment. Let it cool slightly, then carefully remove the paper and place it on the wire rack to cool further.