Easter Rhubarb Pull-Apart Bread with Vanilla-Lemon Glaze

Instructions

1. 11

   For the yeast dough, gently warm the milk (it should be lukewarm, not hot). Stir in 1 tablespoon of the sugar and the dry yeast. Let it sit for about 5-10 minutes until foamy.

2. 22

   In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, and egg. Knead with a stand mixer or by hand for about 8-10 minutes until a smooth, elastic dough forms. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

3. 33

   While the dough is rising, prepare the rhubarb filling. In a saucepan, combine the diced rhubarb, sugar, and cornstarch. Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the rhubarb softens and the mixture thickens slightly. Let it cool completely.

4. 44

   Once the dough has risen, punch it down gently on a lightly floured surface. Roll it out into a large rectangle, about 16x20 inches (40x50 cm).

5. 55

   Evenly spread the cooled rhubarb filling over the rolled-out dough, leaving a small border around the edges.

6. 66

   Cut the dough into approximately 12-15 squares. Stack 3-4 squares on top of each other and place them upright into a greased 9-inch (23 cm) springform pan, arranging them in a circular pattern until the pan is full. You might need to gently press them together.

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   Cover the pan again with a kitchen towel and let it rise in a warm place for another 30-45 minutes.

8. 88

   Preheat your oven to 350°F (175°C). Bake the pull-apart bread for 30-35 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.

9. 99

   While the bread is cooling slightly, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. If the glaze is too thick, add a few more drops of lemon juice or milk; if too thin, add more powdered sugar.

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    Once the bread has cooled for about 10-15 minutes, drizzle the vanilla-lemon glaze generously over the top. Serve warm or at room temperature.