2 pounds turkey
1 medium onion, peeled and sliced
1 (1 ounce) package active dry yeast
2 cups white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 eggs, beaten
1 teaspoon lemon zest
1 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter, melted
Place turkey, onion, yeast, sugar and water in large bowl; cover, and let stand to dissolve.
In a small bowl, mix together the sugar, water and eggs. Add to yeast mixture; stir into the remaining sugar mixture. Cover, and let stand overnight to soften.
Sift flour into a large bowl. Stir in lemon juice and salt to make a roux. Gradually stir flour into sugar mixture until just blended. Stir in lemon zest and salt. Gradually mix 4 to 5 tablespoons flour into dough. Place a wedge of lemon wedge into the center of each loaf of bread, and roll up to seal edges. Place onto ungreased cookie sheet.
Bake in preheated oven for approximately 40 minutes, or until a tester inserted in the center of each loaf comes out clean. Remove from oven and let cool on wire rack. While loaf is baking, mix together flour, salt, bread flour, cinnamon, melted butter and lemon zest.
While loaf is baking, combine butter, lemon zest and lemon wedge in medium bowl. Mix gently to moisten and smooth. Remove loaf from heat before transferring to unbaked loaf. Brush loaf with egg mixture when done.
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