Lemons
Bo Jia
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Gigi's French Lemon Spirals

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

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Friday, November 10, 2006

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Tuscan Fruit-Lemons
Tuscan Fruits
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Gigi’s French Lemon Spirals

1 package dry yeast
2 2/3 cups flour, total
2/3 cup milk
6 tablespoons butter
2/5 cup sugar
2 eggs, beaten
2 teaspoons grated lemon zest
2 tablespoons butter
1/4 cup sugar
1 teaspoon grated lemon zest

Combine dry yeast and 1 cup flour, mixing well. Combine milk, 6 tablespoons butter, and 1/4 cup sugar. Heat just until warm (115 to 120 degrees F.), stirring to melt butter. Add to yeast mixture, mixing well. Stir in eggs and 2 teaspoons grated lemon zest. Beat mixture at low speed of electric mixer for 30 seconds, scraping bowl often. Beat at high speed for 3 minutes. Stir in 1 1/2 cups flour and mix well. Cover and chill 2 to 3 hours.
Divide dough in half; place on a well-floured surface and roll each half into a 12-by-7-inch rectangle. Spread each with 2 tablespoons butter. Sprinkle with 1/4 cup sugar and 1 teaspoon grated lemon zest. Roll up jellyroll fashion, starting at long side. Cut each roll into 12 slices and place on well-greased baking sheets. Cover and let rise in warm place (85 degrees F.), free from drafts, for 1 hour. Bake at 375 degrees F. for 12 to 15 minutes.
Makes 2 dozen.
 

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