A milk bread that is exceptionally tender, adorned with poppyseeds, and has a hint of lemon, with a sugared topping that is crunchy.
Roux– 40g g or ⅓ cup all purpose flour– 240g g or 1 cup milkDough– All of roux from above– 1 packet instant yeast– 110g or ½ cup warm water– 100g or ½ cup granulated sugar– 2 large egg– 57g or ¼ cup melted butter– ¾ tsp fine sea salt– Zest of 2 lemon– 500g or 4 cups all purpose flour– 3-4 tablespoons poppyseed– 1 tablespoon pure vanilla extractFilling– 85g or 6 tablespoons butter melted– Zest of 1 lemon– ¼ cup granulated sugar
Mix milk and flour in a pot. Heat whisk medium-low. Make paste. Set aside after cooking. Stir yeast, warm water, and 1 tsp granulated sugar in a stand mixer bowl.
STEP 1 .
Let it foam after stirring. Scrape the top of the measuring cup and shake flour to avoid overmeasuring. Mix the roux and remaining dough ingredients with the dough hook.
Make shaggy dough balls slowly. Bowl dough, oil. Turn the dough several times to coat it in oil, then cover and let rise 2-3 hours until almost doubled. While the dough rises,
zest another lemon and melt butter for the filling. Let butter sit for hours to get lemony flavor. Place double dough on floured counter. Cut the dough in half and oil two loaf pans.
One dough rectangle should have a loaf pan-wide short side. Remelt butter and brush dough. Apply 2 tbsp sugar thinly. Half dough for two thin rectangles. Cutting strips.
Split the strips in half after stacking. Place them wide-side up in the loaf pan. Use other dough. At room temperature, let the dough rise for another hour under a tea towel.
Indentation indicates baking. Preheat oven to 350. Add sugar to dough. The loaves' center thermometer should read 190 F after 45 minutes. Brush remaining melted butter on top after baking.