Daisy Twist Bread with Lemon Glaze

Ingredients:
Dough:
1/2 cup (1 stick/4 oz/113 gm) unsalted butter
1/2 cup granulated sugar
3/4 cup milk
1 (1/4-ounce) package active dry yeast
4 1/4 to 4 3/4 cups all-purpose flour
3 eggs
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon salt

Filling:
1 /4 cup (1/2 stick/2 oz/56 gm) unsalted butter, softened
1/2 teaspoon ground cloves or ground cinnamon

Glaze:
1/2 cup granulated sugar
1/2 cup sour cream
1/4 cup (1/2 stick/2 oz/56 gm) unsalted butter
2 tablespoons lemon juice

Instructions:
For Dough:
Combine 1/2 cup butter, 1/2 cup sugar and milk in a 1-quart saucepan. Cook over medium heat until butter is melted (3 to 5 minutes). Pour into large bowl; cool to warm (105°F-115°F/40°C-45°C).

Stir in yeast until dissolved. Add 3 cups flour and all remaining dough ingredients. Beat at medium speed, scraping bowl often, until well mixed. Stir in enough remaining flour by hand until soft dough forms.

Turn dough onto lightly floured surface; knead until smooth and elastic (3 to 5 minutes). Place dough into greased bowl; turn greased-side up. Cover and let rise in a warm place until double in size (1 to 1 1/2 hours). (Dough is ready if indentation remains when touched.)

For Filling and to Assemble and Bake:
Punch down dough; let rest 10 minutes. Roll out dough on lightly floured surface into 18-inch circle. Spread with softened 1/4 cup butter; sprinkle with ground cloves (or ground cinnamon, if using).

Place a beverage glass in center of dough; make 4 cuts at equal intervals from outside of circle to beverage glass. Cut each wedge into 5 wedges. Twist every two wedges together tightly, making 10 twists; pinch ends of twists together. Coil twists toward center, making a daisy design; remove beverage glass. Coil one twist for center. Place on a large greased baking sheet and reshape design, if necessary. Cover and let rise about 45 minutes.

Heat oven to 350°F (180°C). Bake for 20 to 30 minutes or until golden brown.

For the Glaze:
Combine all glaze ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 6 minutes). Boil 3 minutes. Pour warm glaze over warm bread.

Preparation time: 45 minutes
Baking time: 20-30 minutes
Rising time: 1 to 1 1/2 hours

Makes 10 servings.

Photograph taken by Diana Baker Woodall© 2001

Source: DianasDesserts.com
Date: November 13, 2001