Lemon & Poppyseed Pull Apart Bread
I have a really wonderful recipe to share with you today. Lemon & Poppyseed Pull Apart Bread! Its amazing and I think you are going to love it! In fact, if you like lemon, I KNOW you are going to love it!
I recently got a baking book entitled, 100 Morning Treats, by Sarah Kieffer. Its a great book filled with loads of recipes for morning bakes. Muffins, breads, etc.
There was a recipe in it for a Blood Orange Poppy-Seed Pull Apart Bread. It was made from a specific yeasted dough. It sounded really good, but I wanted something fairly quick, and I have never seen a Blood Orange around here, so I decided to adapt it to my own wants and needs!
- 3/4 cup (150g) granulated sugar
- 2 TBS finely grated lemon zest
- 2 TBS poppyseeds
- pinch of salt
- 2 TBS softened butter
- 3 cups self-rising flour (see recipe notes)
- 1/2 cup (120g) cold butter (1 stick)
- 1 1/2 cups (360ml) whole milk
- 2 TBS fresh lemon juice
- 1/2 TBS butter, melted
- 1 tsp Limoncello (optional)
- 1/2 tsp vanilla extract
- pinch salt
- 1 cup (130g) Icing sugar
I was really pleased with how this turned out. The edges were all lovely and caramelized with sugar and lemon, whilst the center was light and fluffy, squidgy and buttery.
If you are as big a fan of lemon recipes as I am, you may also want to check out the following tasty lemon creations!
LEMON KISSES - These cookies are crisp, buttery and full on lemony! Wowza wowza! Pucker up because these cookies are going to slap you with a lovely lemon kiss! Prepare to fall in love. These are a real favorite around here!
LEMON FILLED BREAKFAST BUNS - Premade sweet slider buns, filled with a lush lemon curd filling and nicely glazed prior to baking. Finished off with a lemon drizzle glaze and some zested lemon. These are fabulously tasty, simple to make and oh so easy! This is another small batch recipe, making four reasonably sized servings.
![Lemon & Poppyseed Pull Apart Bread Lemon & Poppyseed Pull Apart Bread](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkVPaj18PMiujY1gjQBZG0TIT4ikVtBXhp8EuHghEFx4ecUyG9ylLQwXl-UBECP11Sa0kv47r9cLXDuT6hyphenhyphenN40NAgCnuo6BxzyU6g0IOT90Z0aVnXwzC8EfsPCpIfNcAAK6TzYXPrDlO2MF22MUGL8TGW0gzd5WBbd7eud02ck073Ch0LRz2G7hU9MEg/w640-h468/453532128_1608706313011326_8645576222435249123_n%20(2).jpg)
Lemon & Poppyseed Pull Apart Bread
- 3/4 cup (150g) granulated sugar
- 2 TBS finely grated lemon zest
- 2 TBS poppyseeds
- pinch of salt
- 2 TBS softened butter
- 3 cups self-rising flour (see notes)
- 1/2 cup (120g) cold butter (1 stick)
- 1 1/2 cups (360ml) whole milk
- 2 TBS fresh lemon juice
- 1/2 TBS butter, melted
- 1 tsp Limoncello (optional)
- 1/2 tsp vanilla extract
- pinch salt
- 1 cup (130g) Icing sugar
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 9 by 5 inch loaf tin really well and line with baking parchment paper leaving an overhang for lifting out.
- Make the filling. Measure the lemon zest into a bowl and add the sugar. Rub together until lovely and fragrant. Stir in the poppyseeds and salt. Set aside.
- To make the dough, measure the flour into a bowl. Cut the butter into bits and drop into the bowl.
- Using a pastry blender, cut the butter in until the mixture resembles coarse crumbs.
- Stir in the milk using a fork, mixing until you have a soft dough. Tip out onto a lightly floured surface and knead gently a few times until the dough comes together.
- Using a floured rolling pin, roll the dough out to a 12 by 20 inch rectangle. Trim the edges to straighten using a pizza cutter.
- Spread the softened butter evenly over top of the dough. Sprinkle the filling over top evenly, pressing it down lightly so that it adheres.
- Using a pizza cutter, cut the dough into five evenly sized strips crosswise. (4 by 12 inch strips). Stack these five rectangles on top of each other.
- Using a pizza cutter, cut the stacked rectangles cross wise into four equal squares. Place the squares into the prepared loaf pan, cut sides up. (refer to photograph)
- Bake in the preheated oven for 35 to 40 minutes, covering it loosely with a sheet of tinfoil if it starts to get too brown.
- While the loaf is baking make the glaze. Whisk all of the ingredients together to give you a nice thick pourable drizzle. If it is too thick, you may add a bit more lemon juice to give you the right consistency.
- Remove the bread from the oven and place the loaf tin on a wire rack, which has been placed over a sheet of wax or parchment paper. Pour half of the drizzle icing over top of the loaf while it is still in the pan as soon as you take it from the oven. Leave for fifteen minutes.
- Lift out of the pan and pour the remaining drizzle over top. Let cool slightly before pulling apart to eat and enjoy!
You can very easily make your own self rising flour. For every cup of flour simply whisk in 1 1/2 tsp of baking powder and 1/4 tsp of salt.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/08/lemon-poppyseed-pull-apart-bread.html
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