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Lemon-Twist Loaves


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 3 cups sugar, divided
  • 1 cup butter, melted and cooled, divided
  • 3/4 teaspoon salt
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 7 cups all-purpose flour
  • 1 cup sliced almonds, chopped
  • 3 tablespoons grated lemon zest
  • GLAZE:
  • 3 cups confectioners' sugar
  • 3 tablespoons grated lemon zest
  • 1 teaspoon lemon extract
  • 3 to 4 tablespoons milk
  • 1 cup sliced almonds, toasted


  • 1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 cup sugar, 1/2 cup butter, salt, egg, egg yolk and remaining water. Beat until blended. Add 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning over once to grease top. Cover and refrigerate for 8 hours.
  • 3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each piece into a 16x10-in. rectangle. Spread remaining melted butter over dough. Combine the chopped almonds, lemon zest and remaining sugar; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. With a knife, cut loaves in half lengthwise to within 1 in. of one end. Holding the uncut end, loosely twist strips together. Cover and let rise until doubled, about 1-1/2 hours.
  • 4. Bake at 350° for 25-30 minutes until bread sounds hollow when tapped. Remove from pans to wire racks. Combine the confectioners' sugar, lemon zest, extract and enough milk to achieve spreading consistency; spread over warm bread. Sprinkle with toasted almonds.

Nutrition Facts

1 slice: 274 calories, 8g fat (4g saturated fat), 26mg cholesterol, 104mg sodium, 47g carbohydrate (26g sugars, 1g fiber), 4g protein.


Average Rating: 5
  • lbvf
    May 27, 2011

    Delicious bread! Will definitely be making this recipe again.

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