Lemon Poppy Seed Pull-Apart Bread is a delightful treat that combines the bright flavors of lemon with the nutty crunch of poppy seeds. This soft and fluffy bread, perfect for brunch or as a sweet snack, is fun to pull apart and enjoy. Whether served warm or at room temperature, it’s sure to be a hit!
Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1 cup whole milk
- 1/4 cup unsalted butter
- 2 large eggs
For the Lemon Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tbsp lemon zest (about 2 lemons)
- 2 tbsp poppy seeds
- 1 tbsp lemon juice
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
- 1 tsp lemon zest
Directions
- Prepare the Dough
In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the milk is warm (about 110°F or 45°C). Remove from heat and let it cool slightly. In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm milk mixture and eggs to the dry ingredients, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic. - First Rise
Place the dough in a greased bowl, turning it to coat all sides with oil. Cover with a clean towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. - Prepare the Lemon Filling
In a bowl, combine the softened butter, granulated sugar, lemon zest, poppy seeds, and lemon juice. Mix until smooth and well combined. - Shape the Bread
Punch down the dough and divide it into 2 equal portions. Roll each portion into a rectangle about 1/4 inch thick. Spread half of the lemon filling evenly over each rectangle of dough. Cut each rectangle into 6-8 strips, then stack the strips on top of each other to create layers. Slice the stacked strips into 6-8 pieces and arrange them upright in a greased 9×5-inch loaf pan or two greased 8-inch round pans. - Second Rise
Cover the pans with a towel or plastic wrap and let the dough rise for another 30-45 minutes, or until puffed. - Bake
Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. - Make the Glaze (Optional)
While the bread is baking, mix together the powdered sugar, lemon juice, and lemon zest to make a glaze. Adjust the consistency with more lemon juice if needed. - Cool and Glaze
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack. Drizzle with the lemon glaze if desired.
Servings and Timing
This recipe serves approximately 8-10 people. The prep time is about 30 minutes, with a cooking time of 35 minutes, bringing the total time to around 2 hours and 5 minutes, including rising times.
Variations and Substitutions
- Additions: Incorporate nuts or dried fruit for extra texture and flavor.
- Flavor Twists: Substitute almond extract for lemon for a different twist.
- Different Glazes: Experiment with other citrus glazes like orange or lime for variety.
Storage/Reheating
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap in foil and warm in a preheated oven at 350°F until heated through.
10 FAQs
- Can I use a bread machine?
Yes, you can use a bread machine to prepare the dough. - What can I serve with this bread?
This bread pairs well with tea or coffee, making it perfect for brunch. - Can I make this bread in advance?
Yes, you can prepare the dough and filling ahead of time and refrigerate overnight before baking. - Is this recipe suitable for freezing?
Yes, you can freeze the unbaked shaped dough and bake it directly from frozen, adding a few extra minutes to the baking time. - What if I don’t have poppy seeds?
You can omit the poppy seeds or replace them with chia seeds. - Can I use whole wheat flour?
Yes, you can substitute part or all of the all-purpose flour with whole wheat flour, but it may affect the texture. - Can I skip the glaze?
Yes, the glaze is optional; the bread is delicious on its own. - What if my dough doesn’t rise?
Ensure that your yeast is fresh and that the milk is not too hot, which can kill the yeast. - How do I know when the bread is done?
The bread should be golden brown and sound hollow when tapped on the bottom. - Can I use a different fruit zest?
Yes, other citrus zests like orange or lime can be used for a different flavor profile.
Conclusion
Lemon Poppy Seed Pull-Apart Bread is a delightful and refreshing treat that’s perfect for sharing. With its tender, buttery layers and zesty lemon flavor, it makes for a great addition to any meal or occasion. Enjoy this delicious bread warm, and don’t forget the glaze for an extra touch of sweetness!
PrintLemon Poppy Seed Pull-Apart Bread
- Total Time: 1 hour 5 minutes
Description
This Lemon Poppy Seed Pull-Apart Bread is a delightful treat, featuring soft, fluffy layers infused with fresh lemon and poppy seeds. Perfect for breakfast or a sweet snack, it’s a refreshing twist on classic pull-apart bread!
Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1 cup whole milk
- 1/4 cup unsalted butter
- 2 large eggs
For the Lemon Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tbsp lemon zest (about 2 lemons)
- 2 tbsp poppy seeds
- 1 tbsp lemon juice
For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Prepare the Dough:
- In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the milk is warm (about 110°F or 45°C). Remove from heat and let cool slightly.
- In a large bowl, combine the flour, sugar, yeast, and salt.
- Add the warm milk mixture and eggs to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
- First Rise:
- Place the dough in a greased bowl, turning to coat all sides with oil.
- Cover with a clean towel or plastic wrap and let rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Prepare the Lemon Filling:
- In a bowl, combine the softened butter, granulated sugar, lemon zest, poppy seeds, and lemon juice. Mix until smooth and well combined.
- Shape the Bread:
- Punch down the dough and divide it into 2 equal portions.
- Roll each portion into a rectangle about 1/4 inch thick.
- Spread half of the lemon filling evenly over each rectangle of dough.
- Cut each rectangle into 6-8 strips, then stack the strips on top of each other to create layers.
- Slice the stacked strips into 6-8 pieces and arrange them upright in a greased 9×5-inch loaf pan or two greased 8-inch round pans.
- Second Rise:
- Cover the pans with a towel or plastic wrap and let rise for another 30-45 minutes, or until puffed.
- Bake:
- Preheat your oven to 350°F (175°C).
- Bake the bread for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Make the Glaze (Optional):
- While the bread is baking, mix together the powdered sugar, lemon juice, and lemon zest to make a glaze. Adjust consistency with more lemon juice if needed.
- Cool and Glaze:
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack.
- Drizzle with the lemon glaze if desired.
Notes
- For a stronger lemon flavor, you can increase the lemon zest in both the filling and glaze.
- This bread is best served fresh but can be stored in an airtight container for a couple of days.
- Freeze any leftovers for up to a month. Reheat in the oven before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes