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
- 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