Great and easy. My husband made this--whole family loved it. Served with rice and green beans.

Reviewed On: Mar. 18, 2013

Wonderful soft, fluffy, brioche-like bread. Here's what I did: I mixed up the sponge in the morning. I used instant yeast, which doesn't need proofing; I just mixed it in with the flour, and instead of warm water I used all milk (room temp). I covered the bowl with plastic wrap and put it in the fridge all day. Oh, I also cut the sugar to 2 Tbsp. Then, I pulled the sponge out of the fridge around dinnertime, along with the butter and eggs, and gave the sponge a stir (it was at the top of the bowl by then). When everything was room temp, I mixed the dough--using about 1 full teaspoon of lemon zest and 1 Tbsp Kosher salt. I let the dough rise, then divided it into three 2 lb. 5 oz loaves. I shaped the loaves into balls, set them in lightly greased panettone papers, covered them with greased plastic wrap, and put them in the refrigerator overnight. Perfect! The next morning, I pulled them out and brushed them with egg wash while the oven warmed up. I topped one loaf with sprinkles, one with pearl sugar, and left one plain. After baking, I made a confectioners' sugar glaze with lemon juice and a little milk and covered the plain loaf, then topped with sprinkles. I thought this bread was great; I probably didn't need to cut the sugar quite so much--maybe next time I'd use 2/3 or 3/4 cup total. This made amazing French toast a couple of days later!

Reviewed On: Mar. 17, 2013

Wonderful! Made these for Christmas. I have individual Springerle molds, not a rolling pin (and they're fairly big--about 4x3 ) so I only got 16 cookies.

Reviewed On: Mar. 11, 2013