Imagine the unusual bread with creamy lemon icing and delicious citrus aroma - soft, like a cloud, and airy, like fluff; it does not need to be cut - just separate the slices to enjoy this wonderful baking!
The taste of this original citrus bread is reminiscent of Easter cake; Especially tasty, if you spread the pieces with butter. A knife for cutting is not needed due to the special forming of bread. The harmonica bread is not molded in the form of a loaf, but is made up of individual pieces of dough interlaid with melted butter - therefore, the slices are so easily separated. In addition to butter, sugar and cinnamon or citrus zest can be added to the layer, which will give the original flavor and breathtaking aroma to the muffin.
I’ve baked lemon-orange harmonica bread twice already and I’m going to repeat it again! I recommend you.
- Cooking time: 2 hours
- Servings: 8-10
Ingredients for making citrus bread with creamy lemon icing:
For the test
- Fresh yeast - 15 g;
- Milk - 150 ml;
- Sugar - 4 tbsp. l .;
- Eggs - 2 pcs .;
- Butter - 60 g;
- Salt - 1/4 tsp;
- Vanilla sugar - 1 sachet;
- Wheat flour - 350-400 g.
For the filling:
- Peel of 1 lemon;
- Peel of 1 orange;
- Sugar - 4 tbsp. l .;
- Butter - 30 g.
- sour cream or cream cheese - 100 g;
- powdered sugar - 2 tbsp. l .;
- lemon juice - 1-2 tbsp. l
Shape 30x11 cm
Cooking citrus bread with creamy lemon icing
Cooking dough for citrus bread
Grind the yeast with 2 tbsp. l sugar from the total for the test.
When the yeast becomes liquid, pour in the milk warmed to 36 ° C and mix.
Then sift 1 cup of flour and mix again, getting the dough is not very thick consistency - the brew. Cover with a clean towel and place in a warm place for 15-20 minutes.
Meanwhile, we get eggs and butter out of the fridge - let them warm to room temperature: the ingredients added to the yeast dough should not be cold or hot, but either room temperature or warm.
When the sponge rises and fills with bubbles, continue cooking the yeast dough for bread.
Add the eggs to the brew, the softened butter, the rest of the sugar (2 tbsp. L.) And mix.
Gradually sprinkle the sifted flour. It may take a little more or less than 3 glasses (in 1 glass of 200 ml without a hill contains 130 g of flour). Together with flour, add salt and a pinch of vanillin (or a bag of vanilla sugar).
Knead soft, tender dough that does not stick to hands.
After kneading it for 5-10 minutes (the longer, the more breads will be fuller and more airy), put the dough in a bowl greased with vegetable oil, sprinkle with flour a little, cover with a towel and put in a warm place for 1 hour or so , until the dough comes, having doubled.
Preparing the filling for citrus bread
In the meantime, the dough fits, prepare the filling. Lemon and orange are thoroughly washed in hot water, preferably with a brush, to wash off the layer of wax, which is often applied to citrus fruits. Then steamed fruit with boiling water for 5-7 minutes - this procedure will remove the bitterness from the peel.
Rub with citrus zest on a fine grater, and mix the zest with sugar.
Grind your fingers - it turns out very beautiful golden-orange sugar with a wonderful aroma of orange and lemon.
Melted butter for the filling - by the time the dough is lubricated, it should not be hot or frozen, but pleasantly warm.
Getting to the preparation of citrus bread
When the dough rises, we crush it and roll it out on a table, sprinkled with flour, into a rectangular bed measuring 30 by 50 cm.
Lubricates the layer with melted butter using a cooking brush.
And then sprinkle evenly with sugar and citrus peel.
Now you need to cut a rectangle into 5 strips, each 10 cm wide.
We stack them one on another.
And cut the resulting stack into 6 pieces.
A piece of baking parchment is smeared with refined sunflower oil and covered with a paper bread pan. In the form we lay out the piles of dough pieces, placing them in slices up.
We leave the harvesting for bread for 20-30 minutes in a warm place. In the meantime, the oven can be heated to 180º-200ºC.
When the bread rises and almost to the top fills the form, put it in the oven at an average level and bake for 35-40 minutes. If you notice that the top has started to blush a lot, and the middle is still not completely baked (check with a bamboo skewer) - cover the bread with a sheet of parchment or foil. Signs of readiness are a dry skewer and a golden-ruddy crust of bread.
We take the bread out of the mold, pulling the edges of the parchment. We give a little cool, then gently remove the paper and place on the grid - cool further.
In the meantime, we prepare a glaze-watering, mixing sour cream (or cream cheese) with powdered sugar and lemon juice to your liking.
Warm citrus bread is poured from a spoon with a sour-lemon icing.
Break off the airy “petals” of delicious citrus bread, brew tea with lemon and enjoy citrus muffin!
Citrus bread with cream and lemon icing is ready. Enjoy your meal!