Take some time to shape this tender bread to resemble a daisy.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
1/2 cup Land O Lakes® Butter
1/2 cup 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 large Land O Lakes® Eggs
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup Land O Lakes® Butter, softened
1/2 teaspoon ground cloves
1/2 cup sour cream
1/4 cup Land O Lakes® Butter
2 tablespoons lemon juice
Combine 1/2 cup butter, 1/2 cup sugar and milk in 1-quart saucepan. Cook over medium heat 3-5 minutes or until butter is melted. Pour into bowl; cool to warm (105°F to 115°F). 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 until soft dough forms.
Turn dough out onto lightly floured surface; knead 3-5 minutes or until smooth and elastic. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.) 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 cloves. Place beverage tumbler in center; make 4 cuts at equal intervals from outside of circle to beverage tumbler. 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 daisy design; remove beverage tumbler. Coil one twist for center. Place onto greased large baking sheet; reshape design, if necessary. Cover; let rise about 45 minutes.
Heat oven to 350°F. Bake 20-30 minutes or until golden brown.
Combine all glaze ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5-6 minutes or until mixture comes to a full boil. Boil 3 minutes. Pour warm glaze over warm bread.
Explore reviews fromour online community
I made this as regular dinner bread, without the lemon, cloves, or glaze. Just smeared it with lots of real butter! It's amazingly gorgeous, amazingly delicious, and amazingly easy. Watch an online video to see how to curl the braids.
This makes a very light, springy dough with a great lemon flavor. The glaze makes it creamy, rich and tart. I make it with light butter and light sour cream and no one knows the difference. I had to buy a larger pan to bake it because the first time I made it the dough rose and expanded over the sides as it baked. It will easily serve more than ten. It has always been a big hit wherever I've taken it.
This is easier to make than it looks. Perfect for brunch with a large group of people. I don't like to over glaze my breads, so I cut the glaze ingredients in half and brushed it on the warm bread.
Sweet, bakery-style breads and muffins for your Easter brunch or dinner table.