Dry Yeast (if possible, use sugar-resistant yeast)
For the lemon icing:
2 teaspoons (about 1/2 lemon's worth)
For decoration (optional):
about 1/4 lemon's worth
Remove the juice and grate the peel of 1 lemon. (you can also finely chop the part of the peel you will use for decoration). Separate the lemon you will use for the various parts of the recipe.
Put the batter ingredients into the bread machine pan and add the dry yeast on top. Start the machine on the setting for making dough.
Remove the dough from the bread machine after it has completed the first rising. Punch down the dough, and form it into a ball. Cover the dough with a damp tea towel, and let it rest for 10 minutes. The dough should only be slightly sticky.
Open a hole in the center of the dough using your fingers to create a doughnut shape. Paint the dough with melted butter, and lay it in a fluted pan.
Being mindful to not let the dough dry out, let it rise for a second time (40~60 minutes).
Preheat the oven to 170℃ and bake the bread for 25~35 minutes. Remove the bread from the mold and bake for an additional 5 minutes. When it has finished baking, cool it on a wire rack.
Mix the powdered sugar and lemon juice together to make the icing.
When the cake has cooled, pour the icing over the cake. Decorate the top with the lemon peel. You are finished.
Here is a cross section. Using yogurt in the batter makes the dough more tender. The bread has a faint honey sweetness, and a very refreshing lemon flavour.
I didn't use any eggs as it may interfere with the lemon taste, but if you want to add an egg make sure that the egg and water together make 140 g. I also recommend using the egg whites only.
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Story Behind this Recipe
Made with homegrown lemons, this bread has a refreshing aftertaste, the sweet aroma of honey, and is so tender and moist it is irresistible.
You can use store bought lemon juice and lemon peel. Make sure you do not include the bitter white pith of the lemon peel. I made the recipe with homegrown organic lemons.