Why You’ll Love This Recipe
Lemon Milk Bread combines the comforting texture of homemade bread with the fresh, citrusy tang of lemon curd. The addition of the tangzhong (a flour-water-milk mixture) gives the bread its wonderfully soft and pillowy texture. With its slightly sweet dough and tangy curd center, this bread is a unique twist on traditional baked goods. Plus, it’s a showstopper on the table, with the lemon curd peeking through the golden-brown crust!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tangzhong:
- 3 tablespoons bread flour
- ½ cup whole milk
- ¼ cup water
For the Dough:
- 2¾ cups bread flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- ½ cup warm whole milk
- 1 large egg
- 3 tablespoons unsalted butter, softened
For the Lemon Curd:
- 2 large eggs
- ½ cup sugar
- ⅓ cup fresh lemon juice
- Zest of 1 lemon
- 3 tablespoons unsalted butter
Optional Topping:
- Powdered sugar for dusting
directions
1. Make the Tangzhong:
In a small saucepan, whisk together the bread flour, whole milk, and water until smooth. Place the saucepan over medium heat and whisk constantly until the mixture thickens into a paste. Remove from heat and let it cool completely.
2. Make the Lemon Curd:
In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Cook while stirring constantly until the mixture thickens (about 7 to 10 minutes). Remove from heat and stir in butter until smooth. Allow the curd to cool to room temperature, then refrigerate it until it thickens further.
3. Prepare the Dough:
In a mixing bowl, combine bread flour, sugar, salt, and instant yeast. Add the cooled tangzhong, warm milk, and egg. Mix until a rough dough forms. Add the softened butter and knead with a stand mixer on medium speed for 10-12 minutes until the dough is smooth and elastic. Shape it into a ball and place it in a greased bowl. Cover and let it rise in a warm place until doubled in size (about 1 to 1.5 hours).
4. Divide and Shape:
Once the dough has risen, gently deflate it and divide it into 4 equal pieces. Shape each piece into a smooth ball. Arrange the dough balls side-by-side in a greased 9×5-inch loaf pan, filling the pan from end to end.
5. Fill with Lemon Curd:
Use your fingers or the back of a small spoon to create a shallow crease along the center where the dough balls meet. Spoon or pipe the chilled lemon curd generously into the crease, filling the gaps between the dough sections.
6. Final Rise:
Cover the loaf loosely with plastic wrap or a clean towel and allow it to rise for 30-45 minutes, until it’s puffy and nearly doubled in size.
7. Bake:
Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes, or until golden brown and the top has cracked slightly where the curd has bubbled up. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Servings and timing
This recipe yields 1 loaf (approximately 12 servings).
Prep Time: 35 minutes
Cook Time: 35 minutes
Additional Time: 2 hours (for the dough rise)
Total Time: 3 hours 10 minutes
Variations
- Add More Flavor: You can add a teaspoon of vanilla extract to the dough for extra flavor.
- Add a Sweet Twist: For a sweeter treat, drizzle the bread with a simple lemon glaze made from powdered sugar and lemon juice.
- Alternative Fillings: You can experiment with different fillings, such as blueberry jam or raspberry curd, for a fruitier version.
storage/reheating
Store the bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it or freeze it for up to a month. Reheat slices in the microwave for a few seconds to enjoy it warm!
FAQs
Can I use all-purpose flour instead of bread flour?
While bread flour gives the dough its characteristic chewiness, you can substitute all-purpose flour if needed. However, the bread may be slightly softer.
Can I use store-bought lemon curd?
Yes, you can use store-bought lemon curd for convenience, but homemade curd offers a fresher and more vibrant flavor.
Can I make this recipe in advance?
Yes, you can make the dough and curd in advance. Allow the dough to rise, then refrigerate it overnight. Let it come to room temperature before baking.
What if I don’t have a 9×5-inch loaf pan?
If you don’t have a 9×5-inch loaf pan, you can use a slightly larger or smaller pan, but the baking time may vary. Keep an eye on the bread and check for doneness after 30 minutes.
Conclusion
This Lemon Milk Bread is a delightful treat that combines the richness of soft bread with the bright, tangy flavor of lemon curd. The combination of textures—fluffy dough with a luscious curd center—makes it a truly unique and delicious dessert. Whether served for breakfast, as a snack, or at a special occasion, this lemon bread is sure to impress. Enjoy the zesty sweetness in every bite!
Lemon Milk Bread
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 10 minutes
- Yield: 1 loaf (approximately 12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Milk Bread is a soft, fluffy, golden loaf with a tangy lemon curd center. A delightful combination of textures and flavors, perfect for breakfast or as a snack, it’s a refreshing treat that will impress any crowd.
Ingredients
For the Tangzhong:
3 tablespoons bread flour
½ cup whole milk
¼ cup water
For the Dough:
2¾ cups bread flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons instant yeast
½ cup warm whole milk
1 large egg
3 tablespoons unsalted butter, softened
For the Lemon Curd:
2 large eggs
½ cup sugar
⅓ cup fresh lemon juice
Zest of 1 lemon
3 tablespoons unsalted butter
Optional Topping:
Powdered sugar for dusting
Instructions
- Make the Tangzhong: In a small saucepan, whisk together the bread flour, whole milk, and water until smooth. Place the saucepan over medium heat and whisk constantly until the mixture thickens into a paste. Remove from heat and let it cool completely.
- Make the Lemon Curd: In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Cook while stirring constantly until the mixture thickens (about 7 to 10 minutes). Remove from heat and stir in butter until smooth. Allow the curd to cool to room temperature, then refrigerate it until it thickens further.
- Prepare the Dough: In a mixing bowl, combine bread flour, sugar, salt, and instant yeast. Add the cooled tangzhong, warm milk, and egg. Mix until a rough dough forms. Add the softened butter and knead with a stand mixer on medium speed for 10-12 minutes until the dough is smooth and elastic. Shape it into a ball and place it in a greased bowl. Cover and let it rise in a warm place until doubled in size (about 1 to 1.5 hours).
- Divide and Shape: Once the dough has risen, gently deflate it and divide it into 4 equal pieces. Shape each piece into a smooth ball. Arrange the dough balls side-by-side in a greased 9×5-inch loaf pan, filling the pan from end to end.
- Fill with Lemon Curd: Use your fingers or the back of a small spoon to create a shallow crease along the center where the dough balls meet. Spoon or pipe the chilled lemon curd generously into the crease, filling the gaps between the dough sections.
- Final Rise: Cover the loaf loosely with plastic wrap or a clean towel and allow it to rise for 30-45 minutes, until it’s puffy and nearly doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes, or until golden brown and the top has cracked slightly where the curd has bubbled up. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
Add More Flavor: You can add a teaspoon of vanilla extract to the dough for extra flavor.
Add a Sweet Twist: For a sweeter treat, drizzle the bread with a simple lemon glaze made from powdered sugar and lemon juice.
Alternative Fillings: You can experiment with different fillings, such as blueberry jam or raspberry curd, for a fruitier version.
Nutrition
- Serving Size: 1 slice
- Calories: 190 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
