Tuesday, February 15, 2011

Lemon pull-apart coffee cake

Grated lemon and orange peels (tip: use firm lemon and orange, the harder the skin, the easier to grate)

This is the yeast I used (the whole package)

The rised dough, rolled out to about 12 x 20 inches.

Before final proofing. I put the dough in 2(two) 8 x 4 in. pans. sprayed with PAM.

After final proofing (left it in 70F room for about one hour)

Fresh from the oven

Final product

First time someone pinned the picture of this bread on pinterest. It just look too delicious to not try to find the recipe. The one I decided to try is from here by Brittany Elise.

My version is using a bread maker to make the dough. The only step I skip while making the dough is that I did not melt the butter before dumping it in the bread maker. I just made sure it was at room temperature.

1 comment:

Anonymous said...

Big Jempol!!!! :)