Anyway, I ended up with modifying the original recipe and decided to replace lemon with orange to fit my own preference. Everything was done well and it came out just perfect.. My suggestion is not to omit the glaze otherwise the bread would be too bland.. try it and you will find out how lovely this bread is!
Recipe ( adpated from here )
3/4 scant cup whole milk
1 vanilla bean, split lengthwise
60 g sugar
2 tablespoons orange zest
2 1/2 - 3 cups bread flour
7 g sachet of instant yeast
2 large eggs
1.5 tablespoons dark rum
1/4 teaspoon salt
70 g soften unsalted butter
For the glaze : 1 cup icing , 1/2 tsp vanilla extract and few tablespoons of orange juice.
Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let stand 20 minutes. If necessary, rewarm milk until instant-read thermometer inserted into mixture registers between 105°F and 115°F before continuing.
Rub together the zest and the sugar and set aside. Mix everything except the butter in a bowl of heavy-duty mixer fitted with paddle attachment. Discard vanilla bean and add warm milk to bowl; beat until everything is incorperated. Add the butter and continue to beat on medium speed until blended. Change to a dough hook and knead the dough until smooth and elastic ( tacky but not sticky) about 15 minutes, then turn out onto a working surface and continue to knead by hands for the last 5 minutes to make sure the dough is ready to rise. Put the dough in a lightly oiled bowl and cover with plastic wrap. Let the dough rise in warm draft-free area until doubled in volume, about 1-2 hours.
Generously butter 8-10 cup Bundt pan 9 ( I used a silicone one). Turn dough out onto working surface; knead gently into ball. Using fingers, make hole in center of dough, creating doughnut shape. Transfer to prepared pan, pushing hole in dough over center tube in pan. Cover pan with plastic wrap and let rise again for one hour or until doubled in volume.
Preheat the oven to 350°F. Bake the bread for 25-30 minutes ( wrap sheet of foil loosely over top and sides of pan if it turns brown quickly ) until deep brown on top and tester inserted near center comes out clean, rotating pan occasionally for even baking. Immediately invert bread onto rack and let cool completely.
Mix the icing sugar with the vanilla and orange juice. Add more powdered sugar by tablespoonfuls if glaze is too thin to adhere to bread. Drizzle glaze over cool bread and let stand until glaze sets before slicing.
Ps. This bread has been sent to yeastspotting hosted by Susan of Wildyeast.