Description
Soft, golden, and beautifully layered, this Poppy Seed Pull Apart Bread is as delicious as it is stunning. Rich with butter and milk, and topped with crunchy poppy seeds, it’s the kind of bread that’s meant to be shared—but is also tempting enough to keep all to yourself. With a pillowy interior and golden crust, this loaf is perfect for brunch, snacking, or as a side for savory meals.
Ingredients
1 cup warm milk
2 tablespoons granulated sugar
2 1/4 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
1 large egg
4 tablespoons unsalted butter, softened
1 egg (for egg wash)
2 tablespoons poppy seeds
Optional: 1–2 tablespoons water, if needed for dough consistency
Instructions
1. Warm the milk until just warm to the touch (not hot). Stir in sugar and yeast. Let sit for 5–10 minutes until frothy.
2. In a large bowl, combine bread flour and salt. Add in the frothy yeast mixture, softened butter, and egg. Mix until a shaggy dough forms.
3. Knead the dough for 8–10 minutes by hand or 5–6 minutes using a stand mixer, until smooth and elastic.
4. Transfer the dough to a greased bowl, cover, and let rise for 1 to 1.5 hours, or until doubled in size.
5. Punch the dough down and roll it into a large rectangle about 1/4 inch thick. Cut into strips, then coil or twist and arrange into a greased round baking dish.
6. Cover again and let rise for 30–45 minutes.
7. Preheat oven to 350°F (175°C). Brush the dough with beaten egg and sprinkle generously with poppy seeds.
8. Bake for 25–30 minutes, or until golden brown. Tent with foil if browning too quickly.
9. Let cool for 10–15 minutes before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 230
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: pull apart bread, poppy seed bread, brunch bread