Ingredients Jump to Instructions ↓

  1. 20 ounces all-purpose flour

  2. 1 cup warm milk

  3. 1 package active dry yeast

  4. 7 ounces sugar

  5. 4 ounces (1 stick) softened butter

  6. 2 large eggs

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon allspice

  9. 1/8 teaspoon nutmeg

  10. Zest of 1 orange

  11. Zest of 1 lemon

  12. 1 1/2 ounces chopped candied lemon rind

  13. 1 large beaten egg yolk for glaze

Instructions Jump to Ingredients ↑

  1. In a small bowl, mix warm milk with yeast, cover and set aside. In a separate large bowl or a stand mixer using the paddle attachment, cream together sugar and butter. Add 2 eggs, salt, allspice, nutmeg and zests. Add yeast mixture and flour. Switch to the dough hook and knead until smooth. Transfer to a greased bowl, cover with greased plastic wrap and let rise in a warm place until doubled.

  2. Punch down dough and divide into three equal pieces. Roll into ropes that are 1 1/2 times the circumference of a 10-inch tube pan. Braid the three ropes and place in the greased pan, joining the ends. Cover with greased plastic wrap and let rise until doubled.

  3. Heat oven to 350 degrees. Brush bread with beaten egg yolk. Bake about 40 minutes or until instant-read thermometer registers 190 degrees. If bread is browning too quickly, cover loosely with aluminum foil. Remove from oven and cool completely on a wire rack.


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