Lemony Pull-Apart Bread Made Simple With a Bread Machine and a Bundt Pan

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My daughter-in-law recently asked me if I thought she could make a certain lemon pull-apart bread seen on Pinterest in her bread machine. Many regular yeast bread recipes can be converted so I took the bait. In the end, I actually adapted my own Monkey Bread recipe because…well… I think it’s better. I hope you agree.

However, I procrastinated because the original instructions for assembling the bread seemed rather complicated.  Surely there was an easier way than cutting long strips, stacking them, slicing the stacks, etc.  Then I remembered the bread my mom always made for us on Christmas morning. She used a biscuit cutter to cut rolled-out yeast dough into many circles. Each piece was dipped in butter and coated with cinnamony goodness. The circles of dough were then positioned vertically like little toy soldiers lined up at attention in her faux-bundt pan. (I think it was actually a metal jello mold.)

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Not only did Mom’s Christmas bread bring back memories, it provided the inspiration I needed to make this recipe faster and simpler without sacrificing taste or appearance. Check out the process pictures below to see how I did it.

I can’t wait to serve this delicious bread to my family on Christmas morning but you can be sure I won’t be getting up early to put it together. I plan to mix, knead and assemble it the day before. See notes at the end of the recipe for how to prepare this recipe a day ahead and then bake the next morning.

How to assemble Lemony Pull-Apart Bread after the dough cycle of your bread machine completes:

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Remove dough from bread machine pan to a floured surface.

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Roll dough into a rough rectangular shape measuring approximately 8 x 10 inches.

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Cut dough into large diamonds with a knife or pizza cutter.

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After dipping each diamond into butter first and then sugar mixture, place each piece on its side in an upright position in bundt pan.

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Continue until all diamonds are lined up around the pan.

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Cover with a plastic shower cap, plastic wrap, or a tea towel.

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Allow bread to rise until almost double in size before placing into preheated oven to bake.

Since this will probably be my last post before Christmas, I send you greetings and wishes for a Christmas filled with the joy only Christ can promise and deliver. Thank-you to all who have left comments and sent e-mails in the past year. They encouraged and challenged me, making all the time spent on this little blog a lot more interesting and fun.

Lemony Pull-apart Bread Made Easier With a Bread Machine and a Bundt Pan
 
A simple pull-apart bread flavored with lemon and orange zest you can make in your bread machine
Author:
Recipe type: Bread
Ingredients
Dough
  • ⅝ cup milk
  • ¼ cup sugar
  • 1 teaspoon salt
  • ¼ cup butter
  • 2 eggs
  • 3¼ cup flour
  • 2¼ teaspoon bread machine yeast
  • ¼ cup melted butter
  • Lemon zest from 3 medium lemons and 1 orange mixed with ½ cup sugar
Icing
  • 1 cup powdered sugar
  • 1-2 tablespoons whipping cream, milk or coffee
Instructions
  1. Dump first 7 ingredients into bread machine pan in order listed. Select dough cycle. After 5 minutes, lift lid and check dough. It should stick to the side, then pull away. If dough is too dry, add milk one tablespoon at a time. If too wet, add flour one tablespoon at a time.
  2. When dough cycle completes (dough should be doubled in size), remove dough to a floured surface and roll into a rectangle roughly 8 x 10 inches in size.
  3. Use a pizza cutter or knife to cut the dough into large diamonds.
  4. Dip each diamond into melted butter, then into sugary lemon/orange zest mixture.
  5. Place first piece on its side in bundt pan. Lay second piece upright against first piece and repeat until all pieces have been lined up around the pan. You may have to push them together to squeeze in the final pieces. Perfection is not required.
  6. Cover with shower cap, plastic wrap or a tea towel and allow to rise in warm place until almost double.
  7. Uncover and bake in oven preheated to 350 degrees for 30-35 minutes or until internal temperature reaches 190 degrees F. Lay a piece of foil loosely on top to prevent over-browning about halfway through baking time.
  8. Allow to cool for 5 minutes before turning out of pan. Flip upside down so crusty top is visible.
  9. While bread is still warm, mix powdered sugar with liquid of choice and drizzle over the top.
Notes
To prepare a day ahead, follow instructions above through step 5. Cover dough that has already been arranged in pan with plastic wrap or shower cap. Chill overnight. About 2 hours before you want to serve bread, remove bundt pan from fridge and set aside in a warm, cozy place until dough has almost doubled in size. Bake as directed above. You can control the rising process somewhat by moving pan to a warmer or cooler location, depending on when you want it to be ready to bake.

 

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{ 7 comments… read them below or add one }

rere December 14, 2013 at 7:26 pm

Merry Christmas Paula, that coffee cake looks delicious!

Reply

Betty December 14, 2013 at 7:45 pm

This delicious lemony bread sounds like a lovely addition to any morning. :) I do love the ease of making dough inthe bread machine- Anytime I can make something ahead of time it’s a definite plus. I do hope you and yours have a very merry and blessed Christmas!

Reply

diane December 15, 2013 at 11:10 am

wishing you and your family best peaceful joyous Christmas every as i’m typing this the lemon pull apart bread is in my machine my hubby just didn’t want to wait until Christmas day (i’ll make another) he loves anything with lemons
thank you for sharing
diane ontario canada

Reply

Susie December 19, 2013 at 3:43 pm

Just showed kent your website. For the record, he doesn’t think this looks good. He’s crazy! He told me to make cinnamon rolls.

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Julie February 11, 2014 at 5:20 pm

Loved the taste of this, but mine turned out dry. Not sure what I did wrong.

Reply

Paula February 11, 2014 at 6:24 pm

Hi Julie, Sorry about your bread. Is it possible you left out the butter or egg? Or maybe over baked it? Was the dough the right consistency when kneading–sticks to the side and then pulls away? Do you test your bread with a thermometer when baking? That really helps, especially with sweet breads that brown quickly.

Reply

Julie February 11, 2014 at 6:47 pm

I think I may have cooked to long. I will try again. This had a really great taste.

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