Lemon Poppy Seed Pull-Apart Bread – Sweet Brunch Recipe
This lemon poppy seed pull-apart bread is a sweet brunch recipe that’s soft, zesty, and drizzled with a tangy glaze. Perfect for breakfast, brunch, or dessert, it’s a crowd-pleasing treat full of citrus flavor.
Equipment
- Mixing bowls
- Whisk
- Rolling Pin
- Loaf pan
- Oven
- Pastry brush
Ingredients
- 3 cups all-purpose flour (or refrigerated biscuit dough for shortcut)
- 2¼ tsp active dry yeast (if making yeast dough)
- ¼ cup sugar (for dough)
- ½ tsp salt
- 1 cup warm milk
- ¼ cup melted butter
- 1 egg
Filling:
- ½ cup sugar
- Zest of 2 lemons
- 2 tbsp poppy seeds
- 2 tbsp melted butter
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
- Prepare Dough: Mix flour, sugar, yeast, salt, milk, butter, and egg. Knead lightly and let rise until doubled (or use shortcut dough).
- Make Filling: Combine sugar, lemon zest, and poppy seeds. Rub zest into sugar to release oils.
- Roll & Layer: Roll dough into a rectangle. Brush with butter, sprinkle filling evenly. Cut into strips, stack, then slice into squares.
- Arrange in Pan: Place squares upright in a greased loaf pan. Cover and let rise briefly.
- Bake: Bake at 350°F (175°C) for 30–35 minutes until golden brown.
- Glaze: Brush warm bread with lemon glaze.
- Serve: Cool slightly, then pull apart pieces to enjoy.
Notes
- Brush glaze while bread is warm for maximum shine and flavor.
- Shortcut dough (like biscuit or pizza dough) reduces prep time.
- Add berries or nuts for extra texture.
- Best enjoyed fresh, but can be stored airtight for 2 days or frozen for up to 2 months.
- Cover with foil if browning too quickly during baking.