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1
Remove the juice and grate the peel of 1 lemon.
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2
(you can also finely chop the part of the peel you will use for decoration).
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3
Separate the lemon you will use for the various parts of the recipe.
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4
Put the batter ingredients into the bread machine pan and add the dry yeast on top.
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5
Start the machine on the setting for making dough.
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6
Remove the dough from the bread machine after it has completed the first rising.
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7
Punch down the dough, and form it into a ball.
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8
Cover the dough with a damp tea towel, and let it rest for 10 minutes.
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9
The dough should only be slightly sticky.
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10
Open a hole in the center of the dough using your fingers to create a doughnut shape.
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11
Paint the dough with melted butter, and lay it in a fluted pan.
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12
Being mindful to not let the dough dry out, let it rise for a second time (40~60 minutes).
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13
Preheat the oven to 170C and bake the bread for 25~35 minutes.
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14
Remove the bread from the mold and bake for an additional 5 minutes.
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15
When it has finished baking, cool it on a wire rack.
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16
Mix the powdered sugar and lemon juice together to make the icing.
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17
When the cake has cooled, pour the icing over the cake.
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18
Decorate the top with the lemon peel.
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19
You are finished.
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20
Here is a cross section.
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21
Using yogurt in the batter makes the dough more tender.
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22
The bread has a faint honey sweetness, and a very refreshing lemon flavour.
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23
I didn't use any eggs as it may interfere with the lemon taste, but if you want to add an egg make sure that the egg and water together make 140 g. I also recommend using the egg whites only.
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24
[Azuki Bean Milk Gugelhupf]
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25
[Coffee Gugelhupf]
