April 25th, 2014

Lemon Pull-Apart Bread

Oh my! I kind of love these lemon pull-aparts. A lot. I’ve been eating them for breakfast, dessert, and possibly lunch. They start with homemade biscuit dough that’s dipped in a mixture of sugar, lemon zest and chopped pecans, and end with a tangy lemon glaze. They are so, so good! If you’re planning to serve these pull-aparts for breakfast, I actually recommend making them the day before. Believe it or not, we all thought they tasted best the second day, after the bread had a chance to soak up some lemony goodness. Of course, they’re pretty tasty warm from the oven too. I think it’s safe to say that you’ll enjoy these lemon pull-aparts no matter when you eat them!

Lemon Pull-Apart Bread

Lemon Pull-Apart Bread

Preparation 20 2017-06-22T00:00:00+00:00 Cook Time 25 2017-06-22T00:00:00+00:00 Total Time 0:00 2017-06-22T00:00:00+00:00

Ingredients

    For the biscuits2 cups flour

    • 4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup cold butter, cubed
    • 2 eggs
    • 1/2 -3/4 cup buttermilk

    For the lemon nut topping3/4 cup granulated sugar

    • 1/2 cup chopped pecans
    • 2 tablespoons butter, melted
    • 2 teaspoons lemon juice
    • 1 tablespoon grated lemon zest

    For the glaze1 cup powdered sugar

    • 2 tablespoons lemon juice

    Instructions

    1. Preheat oven to 400 degrees.
    2. In a large bowl, whisk together the flour, baking powder and salt. Using a pastry blender, cut the butter into the flour mixture.
    3. Crack the eggs into a 1 cup measuring cup and beat lightly with a fork. Add enough buttermilk to fill the cup.
    4. Pour the egg/buttermilk mixture into the dry ingredients and mix with a wooden spoon until flour is just incorporated. Do not overmix. Dough will be slightly sticky.
    5. In a shallow dish, stir together the ingredients for the lemon and nut topping.
    6. With lightly floured hands, pinch off pieces of the dough and form into 2 inch balls. You should end up with 17 balls of dough.
    7. Roll each dough ball in the lemon and nut mixture and place in a greased 9 inch pie or cake pan. Sprinkle any remaining lemon/nut topping over the dough before baking.
    8. Bake the pull-aparts for 20-25 minutes or until golden brown. Remove from oven and cool for 5 minutes.
    9. Stir together the powdered sugar and 2 tablespoons lemon juice to make a glaze. Drizzle over the slightly cooled biscuits in the pan. Serve warm or at room temperature.

    Who Dished It Up First: Adapted from Mennonite Girls Can Cook.

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    Comments

    1. This sounds absolutely fabulous! I think I shared this recipe just about everywhere! Thanks so much for sharing; can’t wait to try it out!

      Elena
      croppedstories@gmail.com

    2. Oh, I love anything lemon!! This is a keeper!

     

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