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Prep Time: 120 Minutes Cook Time: 35 Minutes |
Ready In: 155 Minutes Servings: 8 |
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Perfect for Easter brunch. Ingredients:
2 1/2 teaspoons yeast |
3/4 cup milk, warm |
1/2 cup butter, softened |
1/4 cup sugar |
2 teaspoons vanilla |
4 1/2 cups flour |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1 tablespoon lemon zest |
2 eggs |
1 cup sugar |
1/4 teaspoon nutmeg |
1/2 teaspoon ginger |
1 lemon, zested and juiced |
1 tablespoon butter |
Directions:
1. In a large mixing bowl, dissolve yeast in the warm milk, let set for 5 minute.
2. Add the butter, sugar, vanilla and 1 cup of the flour.
3. Stir in salt, nutmeg and and the lemon zest.
4. Add eggs and the remaining flour. The dough will be soft and sticky.
5. Knead with dough hook, or by hand for 5-7 minutes.
6. Place dough into a large, greased bowl.
7. Let rise for 1 hour.
8. For the filling; mix sugar, nutmeg, ginger and zest. Mixture will be like wet sand.
9. Stir in the lemon juice.
10. Roll dough to 10x15 inches. Spread with softened butter and lemon mixture.
11. Roll up tightly, and cut into 12 rolls.
12. Let rise for about an hour, and bake in a 350 degree oven for 30-35 minute.
13. Glaze with a lemon flavored powdered sugar icing.
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