Lemon Bubble Bread Recipe

Name: Lemon Bubble Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package granular yeast; 1 teaspoon sugar; 1/2 cup lukewarm water; 1 cup scalded milk; 1 1/4 cups sugar (divided); 1 teaspoon salt; 1/4 cup butter; 2 eggs; 6 cups sifted all-purpose flour; 2 to taste finely grated x lemons, rind of; 3/4 teaspoon mace; 6 tablespoons melted butter

Servings: persons

1 package granular yeast
1 teaspoon sugar
1/2 cup lukewarm water
1 cup scalded milk
1 1/4 cups sugar (divided)
1 teaspoon salt
1/4 cup butter
2 eggs
6 cups sifted all-purpose flour
2 to taste finely grated x lemons, rind of
3/4 teaspoon mace
6 tablespoons melted butter

1
In large mixing bowl soak yeast with the 1 tsp sugar in the lukewarm water for 10 minutes.
2
Scald milk; remove from heat and add salt, butter (first amount) and 1/2 cup sugar.
3
Stir well and cool to lukewarm.
4
Sift and measure flour.
5
Add lukewarm milk mixture to risen yeast liquid along with 2 cups of the flour.
6
Beat well, add eggs and beat well again.
7
Add 3 1/2 cups more flour and beat as well as you can.
8
Reserve remaining 1/2 cup flour for flouring the board later.
9
Cover and let rise in a warm place for 1 hour or until double in bulk.
10
Mix together in a small bowl, remaining 3/4 cup sugar, grated rind and mace.
11
Punch down dough, turn out onto floured board and knead 100 times.
12
Divide in half.
13
Shape each half into an 18 inch long rope and cut into 18 pieces (to make 36 pieces total).
14
Generously butter a large bundt pan.
15
Shape pieces of dough into round smooth balls.
16
Place in bottom of pan in rings.
17
Before starting the next layer, brush each layer generously with melted butter and sprinkle with some of the sugar-rind mixture.
18
End with melted butter and sugar- rind mixture.
19
Let rise until above rim of pan.
20
Bake in preheated 350F degree oven for 35-40 minutes.
21
Watch to make sure top doesn't get brown too quikly.
22
Cover with foil if necessary.
23
Cool for 5 minutes.
24
Loosen sides with a long knife and lift out of pan.

1278

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package granular yeast, 1 teaspoon sugar, 1/2 cup lukewarm water, 1 cup scalded milk, and more.

Yes, Lemon Bubble Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Bubble Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions