Serves: 2
Total Calories: 2,031

2 packages yeast active dry
1/4 cup sugar
1/2 cup water (110° to 115° F)
1 teaspoon salt
1 cup milk
1/3 cup margarine
4 to 5 cups flour
1 tablespoon orange rind grated
1 teaspoon lemon peel grated
1 egg
* Part two.
1 cup sugar
5 tablespoons margarine
1/4 cup honey
1/4 cup orange juice concentrate
1 teaspoon orange rind grated
1 teaspoon lemon peel grated
1 cup coconut flaked

In a large bowl place yeast, 1 teaspoon sugar, and water stir to dissolve yeast and place in a warm spot for 5 minutes until bubbly. Add remainder of sugar and salt stir to dissolve. Heat milk with margarine to barely melt margarine. Add to yeast mixture along with 2 cups flour, orange and lemon rind, and egg beat 3 minutes. Add 2 cups flour gradually, stirring in more if needed to make a firm dough. Knead on a well-floured surface until smooth and elastic, about 3 to 5 minutes. Prepare the following topping.

Citrus Topping:
*Combine all ingredients except coconut in a small saucepan. Heat until sugar dissolves. Divide one-half prepared topping between 2 well-greased 12-cup Bundt pans sprinkle each with 1/4 cup coconut. Divide dough in half make 10 balls from each half layer over coconut in each pan. Spoon one-half remaining topping over each. Sprinkle with remaining 1/2 coconut. Cover let rise in a warm place for 30 minutes. Bake in a preheated 400° F oven for 15 to 20 minutes. Remove from oven cover pan with foil and invert onto racks. Wait 1 minute remove pans and cool.

Nutritional Facts:

Serves: 2
Total Calories: 2,031
Calories from Fat: 423

More Recipes from the Budget Cookbook:
Apple Muffins
Basic Crepes
Black Forest Pumpkin Bread
Caramel-Peanut Rolls
Coconut Coffee Bread
Colonial Bread
Egg Bread
Lacy Bread Crumb Pancakes
Whole Wheat Crackers