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Lemon Poppy Seed Pull-Apart Bread


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  • Author: Lina Judi
  • 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

Scale

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
  • 23 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