Lemon Swirl Loaf
This beautifully flavored swirl loaf is sure to impress family and friends. The flavor is just perfect!
Servings: 12 servings
- 1 recipe brioche dough This needs to be made the day before, or at least 6 hours earlier. So, plan ahead. Maybe even mix it Friday night for a Saturday morning bake!
- 4 tablespoons melted butter
- 3/4 cup granulated sugar
- 3 tablespoons fresh lemon zest
Prepare loaf pan. Do this using pan spray, making sure to cover entire interior of pan. Or you can use melted butter. Simply brush on to cover. This can also be made free form on a baking sheet. Make sure and either spray the pan or line with parchment. Set pan aside.Combine lemon zest and granulated sugar in small bowl. Mix well to make sure zest is evenly distributed. Set aside.Remove dough from refrigerator. Roll to a 12x18 rectangle. Depending on how sticky your dough is, you might want to add a little flour to your work surface. Use the least amount you can. You don't want to work extra flour into the dough. Brush the surface, minus about 2 inches on the bottom edge (the 12 inch edge). You want leave it raw so when you roll your loaf you will have the edge to be able to pinch and it will stay. It won't pinch closed if it has butter on it. Next, sprinkle and spread the sugar on the buttered area. Roll the loaf on the 12 inch side. pinch loaf closed. Slice loaf down the middle, lengthwise.