Lemon Bubble Bread

Recipe by MMers
READY IN: 1hr 5mins
YIELD: 1 loaf




  • In large mixing bowl soak yeast with the 1 tsp sugar in the lukewarm water for 10 minutes.
  • Scald milk; remove from heat and add salt, butter (first amount) and 1/2 cup sugar.
  • Stir well and cool to lukewarm.
  • Sift and measure flour.
  • Add lukewarm milk mixture to risen yeast liquid along with 2 cups of the flour.
  • Beat well, add eggs and beat well again.
  • Add 3 1/2 cups more flour and beat as well as you can.
  • Reserve remaining 1/2 cup flour for flouring the board later.
  • Cover and let rise in a warm place for 1 hour or until double in bulk.
  • Mix together in a small bowl, remaining 3/4 cup sugar, grated rind and mace.
  • Punch down dough, turn out onto floured board and knead 100 times.
  • Divide in half.
  • Shape each half into an 18 inch long rope and cut into 18 pieces (to make 36 pieces total).
  • Generously butter a large bundt pan.
  • Shape pieces of dough into round smooth balls.
  • Place in bottom of pan in rings.
  • Before starting the next layer, brush each layer generously with melted butter and sprinkle with some of the sugar-rind mixture.
  • End with melted butter and sugar- rind mixture.
  • Let rise until above rim of pan.
  • Bake in preheated 350F degree oven for 35-40 minutes.
  • Watch to make sure top doesn't get brown too quikly.
  • Cover with foil if necessary.
  • Cool for 5 minutes.
  • Loosen sides with a long knife and lift out of pan.