- Servings: 10
|3¾ – 4¼ cups||Unsifted Flour|
|1 Tbsp||Grated Lemon Peel|
|2 pkg||Dry Yeast|
|¼ cup||Softened Butter|
|¾ cup||Hot Water|
|3||Eggs, room temperature|
|¼ cup||Cold Butter|
Mix 1 cup flour, 1/3 cup sugar, salt, lemon peel and yeast thoroughly in a large bowl. Add the softened butter.
Add the water gradually and beat with
electric mixer at medium speed for 2 minutes, scraping bowl occasionally. Add the eggs, vanilla and 1/2 cup
flour and beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to
make a soft dough. Cover and let rise in a warm place, free from drafts, for about 45 minutes or until doubled.
Turn out onto a well-floured board and roll into a 1/2 inch thick rectangle. Cut 2 tablespoons cold butter in small pieces and place on center 1/3 of
the dough. Fold 1/3 of the dough over butter. Cut remaining cold butter in small pieces and place on top of folded third of dough. Bring remaining 1/3 of the dough over to cover butter and roll dough out to an 18 inch strip. Fold into thirds and wrap loosely in waxed paper. Refrigerate for 20 minutes. Repeat rolling dough to an 18 inch long strip and folding into thirds twice. Place on a floured board and divide in
half. Knead each half lightly and shape into a ball. Place each ball in a greased 8 inch round cake pan. Cover and let rise in a warm place, free from drafts, for about 35 minutes or until doubled in bulk. Bake in a 350 degree oven for 35 to 40 minutes or until done. Remove from pans and sprinkle with sugar. Cool on wire racks.
You can add raisins or nuts during the last mixing process for additional texture.