Lemon-Twist Loaves Recipe

Name: Lemon-Twist Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2 cups warm water (110u00b0 to 115u00b0); 3 cups sugar, divided; 1 cup butter, melted and cooled, divided; 3/4 teaspoon salt; 1 large egg, room temperature; 1 egg yolk, room temperature; 7 cups all-purpose flour; 1 cup sliced almonds, chopped; 3 tablespoons grated lemon zest; 3 cups confectioners' sugar; 3 tablespoons grated lemon zest; 1 teaspoon lemon extract; 3 to 4 tablespoons milk; 1 cup sliced almonds, toasted

Servings: persons

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110u00b0 to 115u00b0)
3 cups sugar, divided
1 cup butter, melted and cooled, divided
3/4 teaspoon salt
1 large egg, room temperature
1 egg yolk, room temperature
7 cups all-purpose flour
1 cup sliced almonds, chopped
3 tablespoons grated lemon zest
3 cups confectioners' sugar
3 tablespoons grated lemon zest
1 teaspoon lemon extract
3 to 4 tablespoons milk
1 cup sliced almonds, toasted

1
In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 cup sugar, 1/2 cup butter, salt, egg, egg yolk and remaining water. Beat until blended. Add 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning over once to grease top. Cover and refrigerate for 8 hours.
3
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each piece into a 16x10-in. rectangle. Spread remaining melted butter over dough. Combine the chopped almonds, lemon zest and remaining sugar; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased
4
. With a knife, cut loaves in half lengthwise to within 1 in. of one end. Holding the uncut end, loosely twist strips together. Cover and let rise until doubled, about 1-1/2 hours.
5
Bake at 350u00b0 for 25-30 minutes until bread sounds hollow when tapped. Remove from pans to wire racks. Combine the confectioners' sugar, lemon zest, extract and enough milk to achieve spreading consistency; spread over warm bread. Sprinkle with toasted almonds.

2870

kcal

Calories

Fat

483

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 15 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 2 cups warm water (110u00b0 to 115u00b0), 3 cups sugar, divided, 1 cup butter, melted and cooled, divided, and more.

Yes, Lemon-Twist Loaves falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon-Twist Loaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions