Bourbon-Glazed Lemon Babkas

In the bowl of electric mixer fitted with a dough hook, place yeast, flour, sugar, vanilla, lemon juice, lemon zest marmalade, hot water, milk, and butter or margarine. Add eggs and mix on low speed for 2 to 3 minutes. Increase speed to high and knead for another 5 minutes until dough is shiny and elastic. Place dough in greased bowl and cover with a towel. Allow to rise until it has doubled, about 45 minutes to 1 hour.

Place butter, sugar and lemon zest marmalade in a large bowl. Stir together until fully-combined. Set aside until needed.

Cut dough into four equal parts. Roll out one part into a rectangle 6″ x 24″. Spread 1/4 of the lemon filling onto the rolled-out dough. Roll up dough like a jelly roll and cut into six 4″ pieces. Transfer to a baking sheet and place in the freezer (to help hold the shape) for about 5 minutes.

Remove from freezer and slice straight down the middle of each piece lengthwise so the filling is exposed. Twist the two sides together, keeping the cut layers facing up. Place in a mini loaf pan*.

Repeat with remaining dough. Cover babkas with a towel and allow to rise for another 15 minutes. Meanwhile, preheat oven to 350°F.

Bake for about 30 Minutes until golden. The edges should be golden and the middle should be slightly doughy. Remove from oven and cool.

For the glaze: Combine confectioners’ sugar, bourbon, and lemon juice in a small bowl. Stir until combined. Brush glaze over each loaf. Serve or wrap well and freeze.