![](https://cdn.statically.io/img/www.allrecipes.com/thmb/0V-zeMMEYmVgIXSr0kEg5hZPPPg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6499406-f45b41093ca244ecae4d2fc92fe79302.jpg)
Ingredients
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5 cups all-purpose flour, divided
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1 cup white sugar, divided
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2 packages active dry yeast
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1 teaspoon salt
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1 cup milk
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½ cup water
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6 tablespoons butter, divided
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2 eggs
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2 tablespoons lemon zest
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¼ teaspoon ground mace
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cooking spray (such as Pam®)
Directions
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Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl of a stand mixer fitted with the paddle attachment.
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Heat milk, water, and 4 tablespoons butter in a medium saucepan over low heat until warm to the touch. Pour into the flour mixture; beat on low speed until just combined. Increase speed to medium; add eggs and beat for 2 minutes, scraping sides of the bowl occasionally. Gradually stir in up to 2 more cups flour, mixing until a soft dough forms.
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Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Dough will be very sticky; use a scraper and add remaining flour only as needed. Shape dough into a ball and place in a large greased bowl; turn to coat. Cover with a towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
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Punch down dough starting from the center, then pushing in the edges. Transfer onto a lightly floured surface and cut dough in half. Cover with a bowl and let rest for 15 minutes.
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Meanwhile, combine remaining 1/2 cup sugar, lemon zest, and mace in a small bowl. Melt 2 tablespoons butter in a small pan. Grease a 10-inch fluted tube pan with cooking spray.
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Cut each dough half into 16 pieces. Shape each piece into a ball by tucking ends under. Dip tops in melted butter and place half of balls in the tube pan; sprinkle with 1/2 of the lemon mixture. Repeat with remaining dough balls, butter, and lemon mixture. Cover with a towel; let rise in a warm place until doubled, about 45 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Place tube pan on a cookie sheet.
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Bake in the preheated oven until bread is golden and sounds hollow when lightly tapped, about 35 minutes. Cool in the pan for 5 minutes; remove and let cool on a wire rack.
Cook's Note:
Substitute margarine for the butter if desired.
Nutrition Facts (per serving)
331 | Calories |
8g | Fat |
58g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 331 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 22% |
Cholesterol 48mg | 16% |
Sodium 257mg | 11% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 2g | 6% |
Total Sugars 18g | |
Protein 8g | 15% |
Vitamin C 1mg | 1% |
Calcium 41mg | 3% |
Iron 3mg | 16% |
Potassium 125mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.