Orange citron dessert bread is the perfect dessert to serve after the Easter ham dinner. The citrus flavor of the citron and orange zest compliments the saltiness of a ham dinner and serves as a reminder of the coming warm months.
Yield: 3 small round breads
Prep Time: 2 hours, 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours, 50 minutes
- 1-1/4 cups milk, room temperature
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 1/2 cup butter, soft
- 1/4 cup sugar
- 1 tsp salt
- 1 large egg
- Zest from 1 medium orange, divided
- 3/4 cup glazed and diced citron
- 4-1/2 cups all-purpose flour, about
- 1 cup powdered sugar
- 1/2 tsp soft butter
- In large bowl, mix together milk, yeast, 1/2 cup butter, sugar, salt, and egg. Grate the zest (the orange part of the peel) from 1 medium orange. Set aside 1 teaspoon of zest to decorate the tops of the breads. Add the remaining zest to the dough mixture. Mix in 2 cups flour. Mix in citron. Mix in the remaining flour until you have a soft dough. You may or may not need as much flour as stated in the recipe.
- Turn dough out onto floured board and knead for 8 minutes. Place dough in greased bowl. Turn dough over so that the dough is greased on both sides. Cover and let rise in warm, draft-free place for one hour.
- Punch down dough and turn out onto floured board. Knead for 5 minutes. Divide dough into three equal parts. Shape each part into a round loaf. Place loaves on greased baking sheet. Cover and let rise in warm, draft-free place for about 40 minutes or until double in size.
- Bake at 375 degrees F for 15 to 20 minutes. Remove breads from baking sheets and let cool on rack until warm. While the bread is still warm, mix together the confectioner’s sugar, 1/2 tsp butter, and enough water to make a thin icing. Drizzle icing over each bread while it is still warm and top each with a pinch of orange zest.