Lemon-Poppy Seed Pull-Apart Bread

15 March 2026

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15 March 2026

3.8 (23)

total time

servings

420 kcal

calories

Introduction

Bright, buttery, and perfect for sharing.
Why this recipe works:

Layering creates texture without complicated braiding.

A brushed butter finish gives sheen and a slight crunch when sprinkled with coarse sugar.

A bright glaze ties the flavors together with a clean citrus lift.

Why You’ll Love This Recipe

Comfort meets brightness.
What bakers will appreciate:

A forgiving dough that tolerates gentle overproofing.

Clear visual appeal from chunked layers packed into a loaf pan.

Flexibility to finish with different glazes or toppings while keeping core technique unchanged.

Flavor & Texture Profile

Citrus-lifted richness with a satisfying pull.
Tasting notes to expect:

A tender, slightly elastic crumb that yields easily to the teeth.

Buttery mouthfeel that carries the citrus oils.

Poppy seeds offering tiny, pleasant textural pops and a faint nutty taste.

Gathering Ingredients

Everything assembled for a smooth bake.

500 g all-purpose flour

60 g granulated sugar

1 tsp salt

7 g active dry yeast (1 packet)

240 ml warm milk (about 38°C)

75 g unsalted butter, softened

2 large eggs

Zest of 2 lemons

2 tbsp fresh lemon juice

3 tbsp poppy seeds

30 g melted butter for brushing

2 tbsp coarse sugar or turbinado for sprinkling

150 g powdered sugar for glaze

2–3 tbsp lemon juice or milk for glaze

Image description:

Preparation Overview

From mixing to the pan—what to expect.

Cooking / Assembly Process

Step-by-step instructions.

In a large bowl, whisk together flour, sugar and salt. In a separate small bowl, dissolve the yeast in warm milk and let sit 5 minutes until foamy.

Add the foamy yeast, softened butter, eggs, lemon zest and lemon juice to the dry ingredients. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes (or use a stand mixer with dough hook) until smooth and elastic.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place about 45–60 minutes, until doubled in size.

While dough rises, mix poppy seeds with 30 g melted butter and 1–2 tbsp sugar in a small bowl to make the filling.

Punch down the risen dough and roll it into a rectangle roughly 30x40 cm on a floured surface.

Brush the dough surface evenly with the poppy-butter mixture. Cut the rectangle into 6–8 equal strips along the short side.

Stack the strips on top of each other, then cut the stacked strips into 6–8 cubes. Arrange the cubes in a greased 9x5 inch (23x13 cm) loaf pan, cut-sides up, packing them snugly to create the pull-apart effect.

Cover the pan with a towel and let the assembled loaf rise 20–30 minutes until puffy.

Preheat the oven to 180°C (350°F). Before baking, brush the top with a little melted butter and sprinkle with coarse sugar.

Bake for 30–35 minutes until golden brown and cooked through (internal temperature ~95°C). If the top browns too fast, tent with foil.

Remove from oven and let cool in the pan 10 minutes, then transfer to a wire rack to cool slightly.

Whisk powdered sugar with lemon juice (or milk) to desired glaze consistency. Drizzle over the warm loaf.

Serve warm so guests can pull apart the buttery, lemony pieces. Store wrapped at room temperature for 2 days or refrigerate for longer storage.

Serving Suggestions

Ways to enjoy and present the loaf.

Storage & Make-Ahead Tips

Keep the loaf fresh and make parts ahead.

Frequently Asked Questions

Answers to common baking questions.
Can I use different citrus?
What if my dough is sticky during shaping?
Can I swap fats?
How to keep poppy seeds evenly distributed?
Final note: