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 deeper in Iove I fall with them. Even the sweet smell of the zest gets me every time…oh Meyer lemon, where have you been all my life?

Meyer lemon pull apart bread

2 hrTotal Time

Yields 6 individual rolls

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Ingredients

Dough
• 1/2 cup milk
• 1/4 cup granulated sugar, divided
• 2 1/4 tsp active dry yeast
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 1 tbsp oil
Filling
• 1/2 cup granulated sugar
• 1/4 cup Meyer lemon zest
• 1/4 cup softened butter
Icing
• 1 cup powdered sugar
• 2 tbsp fresh Meyer lemon juice

Instructions

1. Microwave milk for about 45 seconds - 1 minute or until it warm (100-110 degrees F). Add 1 tbsp sugar and yeast. Let sit for 10 minutes or until the yeast is activated and the liquid is foamy. 
2. Combine flour with salt in the bowl of a stand mixer. Add yeast mixture, butter, and vanilla and mix until the dough starts to come together. Add the eggs one at a time until well combined. Knead dough for 5-7 minutes or until the dough is tacky and elastic. Add 1 tbsp oil in a large bowl and transfer the dough to the greased bowl, turning to coat. Cover with plastic wrap and let rise for 30 minutes.
3. Prepare the filling. Combine granulated sugar with the lemon zest. 
4. Punch down the dough. Dust a clean work counter with flour. Transfer the dough to the counter and roll into a 20x12 inch rectangle. Spread the softened butter over the surface of the dough followed by the lemon sugar filling. Cut the rectangle into 4x12 inch strips. Stack the strips on top of each other. Make sure to lay the last strip with the side with the filling face down. Cut the stack into 6 squares. Carefully place each stack into a muffin pan. Cover and let rise 30 minutes. 
5. Preheat oven to 350 degrees F. 
6. Bake pull apart bread for 20-25 minutes or until golden brown. Remove from the oven and let cool on a wire rack. 
7. Prepare the icing. Whisk together the powdered sugar with Meyer lemon juice. Drizzle icing over the bread and serve while warm. 

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https://www.cherryonmysundae.com/2014/10/meyer-lemon-pull-apart-bread.html

**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!

When preparing the dough, it will look wet before adding the final amount of flour. 

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. 

Knead the dough with the remaining flour and voila! A tacky, elastic dough!

Now comes the fun part of being together the bread. Even though I decided to make these into individual servings, the dimensions are the same. Roll out the dough into a 12×20 inch rectangle. Cut into 5 strips, 12×4 inches. 

Make the Meyer lemon and sugar filling and spread on each of the strips, stacking them on top of one another. Cut the stack into 6 rectangles.

You can choose to make one loaf or put the rectangles into a muffin tin to make individual Meyer lemon pull apart bread. The bread will continue to rise while baking; if you want smaller portions, cut the squares into smaller sizes. 

Drizzle the Meyer lemon icing and there you have it. I tried the bread before the icing and after and even though I don’t have much of a sweet tooth, the bread needs the icing. It adds another layer of Meyer lemon flavor to the desert, 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. Microwave any leftovers and they’ll be good as new!

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.