Recipe borrowed from one of my favorite recipe sites, here:
The instructions are for using a kneading machine, which I don't have... I just followed through the same steps mixing by hand and it worked out fine. I didn't have any regular milk so I used So Good Coconut and it was fine... also had no lemon zest but I thought almond extract might go well with the coconut milk so I went that way. Very tasty. It's a nice bread, with frosting and sprinkles. Yum!
1 cup milk (1/2 cup cream and 1/2 cup milk)
1/2 cup melted butter
1 cup water
3 Tbsp. yeast
1/4 tsp. salt
8 - 10 whole eggs
1 1/2 cups sugar
2 Tbsp. lemon zest
10 cups flour
Heat milk just to a scalding level, then add butter which will melt in the milk.
Add 1 cup water to the milk mixture and by now this will have cooled down the hot milk.
In mixing bowl blend half of the flour with fast rising yeast, and add salt.
Add liquids and blend for 5 minutes on lowest setting.
Combine sugar and eggs and lemon zest into a mixing bowl and beat for several minutes.
Add remaining flour and add egg mixture into the kneading bowl, and knead at a high setting till the dough pulls away from the mixing bowl.
Dough texture should remain soft.
Let the dough rise in the mixing bowl till doubled in size. Cover with saran wrap and towel.
Meanwhile prepare your baking pans with cooking oil or parchment paper.
Shape your dough into preferred pans and let rise again for 1 hour or till doubled in size.
Bake at 325 degrees. Buns need 20 minutes, while loaves need about 35-40 minutes.
Ice with your favorite spread.
2 tablespoons cold water
41/2 tablespoons white sugar
2/3 cups shortening
21/2 cup icing sugar
1 teaspoon vanilla1
Dissolve white sugar in water. Shake or stir frequently. Set aside. Beat remaining ingredients to the consistency of whipped cream. Beat in sugar and water mixture. Store covered in refrigerator. Will keep up to 3 months.