Perfect Lemon Poppy Seed Pull Apart Bread

Sweet Lemon Poppy Seed Pull Apart Bread! A perfect blend of tart and sweet!

Ingredients

    • 1/4 cup warm water
    • 1 1/4 oz envelope active dry yeast
    • 1 teaspoon granulated sugar
    • 1 cup butter, softened and divided
    • 1/2 cup sugar
    • 1 teaspoon salt
    • 2 eggs lightly beaten
    • 1 cup milk
    • 1 tablespoon lemon juice
    • 4 1/2 cups bread flour
    • 2 tablespoon poppy seeds
    • Filling:
    • 1 cup sugar
    • 5 Meyer lemons, zested
Glaze
    • 2/3 cup powdered sugar
    • 1/4 cup butter, melted
    • 2 tablespoons honey
    • 1 egg white
    • Drizzle
    • 2 cups powdered sugar
    • 2 tablespoon milk
    • 5 Meyer lemons juiced or 2/3 cup
    • 1/4 cup warm water
    • 1 1/4 oz envelope active dry yeast
    • 1 teaspoon granulated sugar
    • 1 cup butter softened and divided
    • 1/2 cup sugar
    • 1 teaspoon salt
    • 2 eggs lightly beaten
    • 1 cup milk
    • 1 tablespoon lemon juice
    • 4 1/2 cups bread flour
    • 2 tablespoon poppy seeds
    • Filling:
    • 1 cup sugar
    • 5 Meyer lemons zested
Glaze
    • 2/3 cup powdered sugar
    • 1/4 cup butter, melted
    • 2 tablespoons honey
    • 1 egg white
    • Drizzle
    • 2 cups powdered sugar
    • 2 tablespoon milk
    • 5 Meyer lemons juiced or 2/3 cup

Instructions

  1. Combine first 3 ingredients in a measuring cup and let stand 5 minutes.
  2. Beat 1/2 cup butter at medium speed in a stand mixer. Gradually add 1/2 cup sugar and salt. Beat until light and fluffy-about 3 minutes. Beat in eggs, milk and lemon juice. Stir in yeast mixture.
  3. Gradually add bread flour and poppy seeds until blended.
  4. Sprinkle a flat surface with bread flour. Turn out dough and knead until smooth (approx. 5 minutes). Coat a large bowl with cooking spray, coat dough completely. Cover and place in a warm place free from drafts for 1 1/2 to 2 hours or until doubled in size.
  5. In a small bowl, combine 1 cup of sugar and lemon zest.
  6. Punch down dough and turn out onto flat surface. Divide dough in half. Roll out 1 half of dough into a 20 x 12 inch rectangle. Spread dough with 1/2 cup softened butter. Cut dough into 5 strips about 12 x 4 inches each. Sprinkle each strip with citrus sugar mixture.. Stack each strip, one on top of each other. Cut into sixths. Lightly grease 2 9×5 bread pans. Place stacks cut side up into prepared pan. Repeat procedure with second half of dough.
  7. Whisk together powdered sugar, melted butter, honey and egg white. Pour over loaves. Loosely cover each pan and let dough rise once again for 1 hour or until doubled in size.
  8. Bake for 350 for 30-35 minutes or until golden brown. Add aluminum foil to the last 10 minutes if your loaf begins to brown too quickly. Remove from oven and let sand 10 minutes before removing from pan. Let cool on a wire rack.
  9. Whisk together all the ingredients for the drizzle. Pour over bread.
  10. Combine first 3 ingredients in a measuring cup and let stand 5 minutes.
  11. Beat 1/2 cup butter at medium speed in a stand mixer. Gradually add 1/2 cup sugar and salt. Beat until light and fluffy-about 3 minutes. Beat in eggs, milk and lemon juice. Stir in yeast mixture.
  12. Gradually add bread flour and poppy seeds until blended.
  13. Sprinkle a flat surface with bread flour. Turn out the dough and knead until smooth (approx. 5 minutes). Coat a large bowl with cooking spray, coat dough completely. Cover and place in a warm place free from drafts for 1 1/2 to 2 hours or until doubled in size.
  14. In a small bowl, combine 1 cup of sugar and lemon zest.
  15. Punch down dough and turn out onto a flat surface. Divide dough in half. Roll out 1 half of dough into a 20 x 12-inch rectangle. Spread dough with 1/2 cup softened butter. Cut dough into 5 strips about 12 x 4 inches each. Sprinkle each strip with citrus sugar mixture.. Stack each strip, one on top of each other. Cut into sixths. Lightly grease 2 9×5 bread pans. Place stacks cut side up into the prepared pan. Repeat procedure with the second half of dough.
  16. Whisk together powdered sugar, melted butter, honey and egg white. Pour over loaves. Loosely cover each pan and let the dough rise once again for 1 hour or until doubled in size.
  17. Bake for 350 for 30-35 minutes or until golden brown. Add aluminum foil to the last 10 minutes if your loaf begins to brown too quickly. Remove from oven and let stand 10 minutes before removing from pan. Let cool on a wire rack.
  18. Whisk together all the ingredients for the drizzle.
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Source : allrecipes.Com