Ingredients
dough
- 1 1/3 cups whole milk
- 1 vanilla bean, split lengthwise
- 2/3 cup sugar
- 3 tablespoons (packed) grated lemon peel
- 4 1/2 cups (or more) bread flour, divided
- 1 envelope instant or rapid-rise yeast
- 3 large eggs
- 2 tablespoons brandy or dark rum
- 2 1/2 teaspoons salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup apricot preserves
glaze
- 1 1/3 cups (or more) powdered sugar
- 3 tablespoons strained fresh lemon juice
Description
Melted Apricot Preserves Are Brushed Over The Bread For Sheen, Then A Drizzle Of Intense Powdered Sugar-lemon Glaze Adds One Last Punch Of Flavor.
Bon Appetit Magazine
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