1/2 cup powdered honey
1 tablespoon white sugar
1 egg white
2 teaspoons vanilla extract
2 teaspoons lemon zest
1 teaspoon distilled white vinegar
1 teaspoon lemon zest
1 teaspoon orange zest
1 1/2 cups bread flour
3 teaspoons wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
To prepare the prepared crust: In small saucepan, dissolve powdered honey in warm water, stirring until dissolved. Mix powdered honey-flavored lemon liqueur with sugar, whisking vigorously. Place in the bottom of a large-sized resealable plastic bag.
Meanwhile, prepare the crust: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Place the jelly-rolls slightly wider apart onto the prepared pan. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until a toothpick inserted into the middle comes out clean. Roll the patties about 1 cup thick.
When the breads are cool, remove patties from pan, place onto a serving platter. Let cool completely before cutting into slices. Preheat oven to 400 degrees F (200 degrees C) and peel slices. Cut into 1 1/2 inch rings.
Meanwhile, prepare the filling: In a blender, combine lemon-flavored white vinegar, lemon zest, orange liqueur, orange zest, lemon-flavored white vinegar, citrus marmalade, lemon-flavored white vinegar, lemon-flavored vinegar, lemon juice and honey. Pour this mixture over the warm breads.
While waiting for patties to cool in pan, place horseradish into jar. Cut patties into 1 inch squares. Remove patties from jelly. Place horseradish in a small bowl and mix evenly with the liqueur mixture. Let cool before cutting.
Heat milk in a large saucepan to deglaze pan with 2 tablespoons honey. Pour in lemon juice. Fry patties six minutes on each side or until browned. Serve with mustard topped with horseradish dressing of your choice.