Continuing this week in Meyer lemon recipes, here comes Meyer lemon pull apart bread! I’ve made a savory pizza pull apart bread once before, but never a sweet version. Once the idea of pull apart bread was introduced, it took off in the food blogging world. You can find an endless list of variations on this type of bread, from garlic bread to apple cinnamon and now I’m bringing in Meyer lemon. The more I work with Meyer lemons, the more I fall in love with them. Even the sweet smell of the zest gets me every time…oh Meyer lemon, where have you been all my life?
**Helpful tips and common mistakes
The technique in how to make a pull-apart bread is the same no matter how you decide to flavor it. Since this is a bread, it requires yeast.
Since I used active dry yeast, the first step is activating the yeast. I cannot begin to tell you how many times I had the water, (or in this case, milk) too hot for the yeast, killing the bacteria and ultimately preventing the bread from rising. Make sure the water is between 100 and 110 degrees F, I cannot stress this enough!
If you’re like me and you forgot to bring the eggs to room temperature, let them sit in warm water for 10 minutes before adding to the dough. Let it [proof for about 1 hour or until doubled in size before rolling it out.
Now comes the fun part of putting together the bread. Roll out the dough into a 12×18 inch rectangle, brush on the butter, and sprinkle on the sugar and Meyer lemon zest mixture. The butter will help the sugar melt while baking. Cut the large rectangle into 4 strips the long way. They should be 18×3 inches.
Stack those strips on top of each other. You want to place the last strip with the filling facing down. If the sugar is on top, it will stick to the muffin pan and burn while baking. Cut those strips into 6 even squares and place them in a muffin pan for the final proof.
These are fairly large rolls as they will continue to rise and proof in the oven. You can choose to make them smaller if mini-bites suite you better. Bake the rolls until golden brown, drizzle on the Meyer lemon icing and there you have it. The Meyer lemon icing adds another layer of Meyer lemon flavor to the dessert, and who can complain about that?
I gave these rolls to my parents, thinking that I would not be able to finish all of them. Big mistake. The next day I found myself craving the bread and went back to finish the remaining pieces. Pop these in the microwave just before serving. Nothing beats a warm Meyer lemon pull apart bread roll!
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