This sweet bread is topped with buttery crumb topping for a delicious treat. Bake it as a loaf or as a round for an extra special treat with your coffee or tea. It is an Easter time tradition, but is great all year long.
zest of lemon or orangeor 1/2 teaspoon lemon extract
2½cupsall-purpose flour
Crumb Topping
3Tablespoonsbuttersoftened
⅓cupgranulated sugar
½cupall-purpose flour
Instructions
Sponge
Warm the milk to about 105°F. It should be warm to the touch, but not so warm you couldn't keep your finger it in.
Pour into a large bowl. Stir in the sugar and yeast, let sit for about 15 minutes. It should by foamy and active.
Stir in the flour and let sit until about doubled in size, about 45 minutes.
During this time pull the butter and eggs out of the refrigerator for the dough if you haven't already.
Dough
Cream together the butter and sugar until it's light and fluffy.
Add the eggs, one at a time, mixing well between each addition.
Stir in the salt, nutmeg and zest or extract.
Add 1 cup flour, beating until combined. Add sponge and remaining 1½ cups flour. Beat for 5 minutes on medium speed. The batter should be smooth and elastic, but still sticky. It is more of a stiff batter than a ball of dough.
Place in a greased bowl and cover with plastic wrap or a damp towel. Allow to rise until doubled, about 1 1/2 - 2 hours.
The proofed dough can be left covered and refrigerated for up the 3 days at this point. (Just allow it to come to room temperature again before proceeding.)
Crumb Topping and Baking
Grease 2 9x5-inch loaf pans, 2 9-inch round cake pans, or one of each. Punch down the proofed dough and put half in each pan. Using damp or greased fingers, press the dough to the edges of the pan.
Cut together the crumb ingredients until they are crumbly and well mixed. Sprinkle half over each part of the dough. Press lightly to affix to the dough.
Cover and let rise until they are risen almost to the top of the pans, about 1 1/2 hours.
Preheat oven to 325°F. Bake 35-40 minutes. They should be golden on top.
Cool in the pans for 10 minutes, then remove from pan and place on wire rack until completely cool.
Store in airtight container at room temperature or wrap and freeze for up to 3 months.
Serve slightly warmed or at room temperature with a spread of butter or preserves.