Lemon Sugar Sourdough Twist Bread
Soft, buttery layers twisted with lemon zest and sparkling sugar — bright, elegant, and irresistibly fragrant.
At a Glance
Loaf Style: Twisted enriched loaf
Skill Level: Intermediate
Total Time: ~30–36 hours
Prep Time: ~45 minutes (plus filling + shaping)
Yield: One loaf (standard 9x5” tin or braided freeform)
Hydration: ~65%
Bake Temp: 375°F / 190°C
Baking Vessel: Loaf tin or parchment-lined sheet tray
Ingredients
Dough
100g active sourdough starter
450g bread flour
8g fine sea salt
50g sugar
1 large egg (about 50g)
200g whole milk (cold or room temp)
60g unsalted butter, softened
Filling
Zest of 2 large lemons
60g unsalted butter, softened
75g granulated sugar
Optional: ½ tsp vanilla extract or a dash of lemon extract
Glaze (Optional)
80g powdered sugar
1–2 tbsp fresh lemon juice
Instructions
Mix the Dough
1. In a stand mixer or large bowl, combine starter, flour, sugar, salt, egg, and milk.
2. Mix until a shaggy dough forms. Let rest for 20 minutes.
3. Add softened butter in small portions and knead until smooth and elastic — about 10–12 minutes.
4. Transfer to a lightly greased bowl, cover, and bulk ferment for 4–6 hours at room temperature.
5. Once slightly risen, refrigerate overnight (12–24 hours) for flavor development and easy shaping.
Prepare the Filling
6. In a small bowl, combine lemon zest, sugar, and softened butter. Mash together into a fragrant, spreadable paste.
Roll, Fill & Shape
7. On a floured surface, roll the chilled dough into a rectangle (approx. 14x18”).
8. Spread lemon sugar filling evenly over the dough, leaving a 1 cm border along one long edge.
9. Starting from the opposite edge, roll up into a tight log.
10. Using a sharp knife, slice the log lengthwise to expose the layers.
11. Twist the two halves together, cut sides facing up, then coil into a loaf or wreath shape.
12. Place in a greased 9x5” loaf tin or shape freeform on a parchment-lined tray.
13. Cover and proof for 5–6 hours at warm room temperature, until puffy and soft.
Bake
14. Preheat oven to 375°F / 190°C.
15. Bake for 30–35 minutes until golden and fragrant.
16. Let cool slightly before glazing.
Make the Glaze (Optional)
17. Whisk together powdered sugar and lemon juice until smooth.
18. Drizzle over the cooled loaf in ribbons or brush lightly over the surface for a glossy finish.
Visual Cues
The loaf should be golden and gently domed with beautiful exposed layers of lemon sugar swirls.
The crumb will be soft and slightly rich, with delicate citrus fragrance and sparkle.
Why This Works
The natural acidity of sourdough pairs beautifully with lemon’s brightness, while the enriched dough stays soft and sliceable. Twisting the dough creates elegant layers and a rustic, artisanal shape — ideal for gifting or weekend brunch.
