Melted butter (for greasing)
Wheat flour (for dusting)
1 xµ cup of melted butter (200 g)
4 cups of wheat flour (480 g)
3/4 cup of confectioners' sugar (135 g)
3 1/2 teaspoons of active dry yeast
1 1/2 tablespoons of grated lemon rind
1/4 cup of warm milk (60 ml)
1 egg
1 egg white
1 lightly beaten egg yolk (for brushing)
Melted butter (for greasing)
Wheat flour (for dusting)
1 xµ cup of melted butter (200 g)
4 cups of wheat flour (480 g)
3/4 cup of confectioners' sugar (135 g)
3 1/2 teaspoons of active dry yeast
1 1/2 tablespoons of grated lemon rind
1/4 cup of warm milk (60 ml)
1 egg
1 egg white
1 lightly beaten egg yolk (for brushing)
Preheat the oven to 180°C (medium)
Grease a baking sheet with butter and dust it with wheat flour, approximately 25 cm x 40 cm. Reserve
In a large mixing bowl, combine all the ingredients and mix well with a wooden spoon
Dust a smooth surface with wheat flour
Mix the dough until it is homogeneous (about 5 minutes)
Shape the dough into a ring with a diameter of approximately 5 cm
Join the ends together to form a ring shape
Brush with the lightly beaten egg yolk
With a knife, make shallow cuts at regular intervals on the surface of the ring
Transfer to the prepared baking sheet and bake in a preheated oven until golden brown (about 40 minutes)
Remove from the oven and let cool
Place on a decorative plate and serve
Approximately 340 calories per serving
This sweet bread is reminiscent of French Château Saint Amande 95, $20, and Schröder & Schyler 96, $25.
