Pull-Apart Easter Blossom Bread
A rich eggy dough is twisted into pretty flowers, then filled with jam and drizzled with lemon glaze for an Easter bread that will become a new tradition at your house. Pull it apart into petals to serve. Be sure to look at the pictures for how it is formed.
In a large bowl whisk together 4 cups of flour the yeast white sugar and salt.
In a saucepan over low heat melt the unsalted butter with the milk until the mixture is warm about 110 degrees F (43 degrees C).
Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs then return the egg mixture back into the remaining milk mixture.
Stir the lemon zest into the liquid ingredients (set aside lemon juice for later).
Pour the liquid ingredients into the flour mixture and stir until thoroughly combined.