Reviewed: Apr. 25, 2012

The presentation alone deserves 5 stars!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

The Omnivore

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Apr. 8, 2012

The dought is great to make dinner rolls but not for this recipe. When you look at this bread you are expecting to eat a pastry but when you eat it you eat a dinner roll with the drizle of sugar and jam. This combination is not very good to me. I would use the dough recipe again because it is very tasty for a roll. The shape is wonderfull!!! it came out just like in the picture or even better!!!! I am going to use this shape again for sure. Thank you so much for this beautiful presentation. This is not a nasty recipe it is just not what I was expecting by the picture.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Milenka

Reviewed: Apr. 8, 2012

Awesome. Dough was easy to work with, rose beautifully. I had oranges, not lemons, so used orange zest and juice. It was excellent; went very well with the lekvar/prune butter and cream cheese filling I used in it. Also, made it ahead by shaping the dough and placing it in the fridge for the final rise. That worked well, but give the dough an hour to come to room temp before you cook it. I didn't, and had to cook it for 12 extra minutes.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

AdrienneSz

Cooking Level: Intermediate

Living In: Medford, Massachusetts, USA

Reviewed: Nov. 6, 2011

Fantastic recipe and much easier to make than it looks! I've made this 3 times and I've come up with some steps that make it even easier: 1) I cut the recipe in half and make the dough in my bread machine; 2) I place the dough on the parchment-lined pizza pan after I roll it into a circle and cut and form it right on the pan; 3) I use kitchen scissors instead of a knife to cut the dough into strips; 4) After I form the center petal, I twist all the remaining strips first, then form them into petals one after another. Also, I didn't care for the lemon glaze, so I use a simple vanilla glaze recipe. If you're confused on how to cut and form the petals, check out the photos of the recipe. They're very helpful. I LOVE THIS RECIPE!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

SUZZANNA

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Oct. 10, 2011

This is a great recipe! I made my first batch 2 days to take on a picnic with us. The only change I made was to use 1/4 wheat flour and 3/4 white flour. very good! I'm in the middle of making a second batch today. I skipped the lemmon zest and subbed Vanilla Soymilk for the milk. I divided the dough into 3 parts since the first batch seemed to thick.spread 2 T butter and sprinkled cinnamon/brown sugar on 2 of the rounds before slicing and rolling (per request from my husband) and going to put cream cheese in the third. thanks for posting this!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rlockhart

Reviewed: Oct. 1, 2011

It's long past Easter but I couldn't resist this recipe. It's adorable and the dough is a dream to work with, I will use it for other shaped breads. I only have traditonal yeast so proofed with some of the warmed milk and made the dough using the standard method. There were no lemons in the house so I added a TBSP of vanilla to the dough and made the icing w/heavy cream and vanilla. After shaping I put the pans in the fridge overnight then let them come to room temp and rise before baking the next a.m. (took approx 2 hours). The photos were a great help, thanks for adding them. Two minor issues: IMO the dough needs more salt, I would increase to 1.5 or 2 tsp. The bread did dry out fairly quickly, I would try reducing the bake time by a couple of minutes next time.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RUBY2

Living In: Vancouver, British Columbia, Canada

Reviewed: Sep. 10, 2011

Wonderful bread! This is such a versatile recipe! I made one loaf lemon and the other cinnamon/nuts. I did use the cream filling recipe that other reviewers recommended but only spread it about 1/4 inch thick. The filling was absorbed by the bread giving it a VERY slightly gooey texture but no discernible "filling." I am planning on trying this out with breakfast foods inside (ham and cheese, sausage, bacon, etc) and making them for Christmas morning! There are a hundred ways to change this around and I am excited by every single one! Thank you for such a GREAT recipe!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

meln353

Reviewed: May 11, 2011

this is the best bread i made !!!!!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

tane4ka77

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

Reviewed: Apr. 29, 2011

Thank you Sarah-May for this recipe! The step by step photos were a big help in making it. I made half a recipe to "road test" the recipe and the family really enjoyed the bread. My dough did make a circle a bit larger than 12 inches, which made it a bit harder to fit all the "petels" into place. Next time I will trim off dough if I need to. At the time I made this, I didn't have a lemon on hand, so used a bit of lemon extract in the dough---next time I will wait until I have the lemon, as the lemon zest is a must!! I used a seedless, black raspberry jam, but will experiment with other jams or a cream cheese type filling. Thanks Sarah-May for a wonderful recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

maryscookin

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Monroe, Washington, USA

Reviewed: Apr. 27, 2011

Excellent. As per others' suggestions, I used the Cheese Filling in this recipe, making holes to put it in after the dough had risen. After I baked it, I also added some raspberry jam, and I used a more mild glaze with just a little lemon zest so that it wouldn't be too lemony and conflict with the cheese filling. It was delightful and looks wonderful.

Was this review helpful? [ YES ]
7 users found this review helpful