Lemon-Scented Pull-Apart Coffee Cake
INGREDIENTS
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For the sweet yeast dough:
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About 2 3/4 cups (12 1/4 ounces) all-purpose flour
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1/4 cup (1 3/4 ounces) granulated sugar
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2 1/4 teaspoons (1 envelope) instant yeast
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1/2 teaspoon salt
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1/3 cup (2 1/2 fluid ounces) whole milk
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2 ounces unsalted butter
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1/4 cup (2 fluid ounces) water
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1 1/2 teaspoons pure vanilla extract
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2 large eggs , at room temperature
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For the lemon paste filling:
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1/2 cup (3 1/2 ounces) granulated sugar
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3 tablespoons finely grated lemon zest (3 lemons)
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1 tablespoon finely grated orange zest
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2 ounces unsalted butter , melted
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For the tangy cream cheese icing:
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3 ounces cream cheese , softened
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1/3 cup (1 1/4 ounces) powdered sugar
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1 tablespoon whole milk
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1 tablespoon fresh lemon juice
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1/4 teaspoon lemon extract
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