This makes two gorgeous loaves for breakfast, tea, or coffee.
Keep one, and share the other.
Ingredients
1/4cupwarm water (100 to 110)
1(1/4-oz.)
Credit: Hector Sanchez; Styling: Caroline M. Cunningham
Beat 1/2 cup butter at medium speed with a heavy-duty electric stand mixer until creamy.
Gradually add 1/2 cup granulated sugar and 1 tsp.
salt; beat 3 minutes or until light and fluffy.
Beat in eggs and next 2 ingredients.
Stir in yeast mixture.
Combine bread flour and nutmeg.
Gradually add to butter mixture, and beat at low speed 2 minutes or until well blended.
Sprinkle a flat surface generously with bread flour.
Coat a large bowl with cooking spray.
Place dough in bowl, turning to grease top.
Punch dough down; turn out onto lightly floured surface.
Divide dough in half.
Roll 1 dough portion into a 20- x 12-inch rectangle.
Spread with 1/4 cup softened butter, and cut into 5 (12- x 4-inch) strips.
Citrus Filling over 1 strip, and top with a second strip.
Repeat with remaining strips and filling, stacking strips as you go.
Cut stack into 6 (4- x 2-inch) rectangles.
Lightly grease 2 (9- x 5-inch) loaf pans with cooking spray.
Place stacked rectangles, cut sides up, into 1 prepared pan.
Repeat procedure with remaining dough, 1/4 cup softened butter, Citrus Filling, and second pan.
Sprinkle any remaining filling over loaves.
Whisk together powdered sugar, melted butter, honey, and egg white until blended.
Preheat oven to 350.
Cool in pans on a wire rack 10 minutes.
Remove from pans to a wire rack; brush with Fresh Citrus Glaze.
