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
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
- Preheat oven to 400 degrees.
- In a large bowl, whisk together the flour, baking powder and salt. Using a pastry blender, cut the butter into the flour mixture.
- Crack the eggs into a 1 cup measuring cup and beat lightly with a fork. Add enough buttermilk to fill the cup.
- 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.
- In a shallow dish, stir together the ingredients for the lemon and nut topping.
- 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.
- 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.
- Bake the pull-aparts for 20-25 minutes or until golden brown. Remove from oven and cool for 5 minutes.
- 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.