Description

Poppy Seed Pull Apart Bread is a soft, golden yeast bread layered with a buttery, nutty poppy seed filling. Each fluffy piece pulls apart easily, making it perfect for sharing at breakfast, brunch, or afternoon tea. Comforting, nostalgic, and indulgent, this homemade bread feels bakery-worthy yet approachable.

Ingredients

3½ cups all-purpose flour

1 cup whole milk, warm (110°F)

2¼ teaspoons active dry yeast (1 packet)

2 large eggs

⅓ cup granulated sugar

½ cup unsalted butter, softened (plus more for brushing)

½ teaspoon salt

½ cup poppy seeds

¼ cup sugar (for filling)

2 tablespoons unsalted butter (for filling)

1 tablespoon honey or 1 teaspoon vanilla extract (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, mix warm milk, ⅓ cup sugar, and yeast. Let sit 5–10 minutes until frothy.
Stir in eggs, softened butter, and salt. Gradually add flour, kneading until smooth and elastic, 8–10 minutes.
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, 1–1½ hours.
For the filling, melt 2 tablespoons butter in a small saucepan. Stir in poppy seeds, ¼ cup sugar, and honey or vanilla. Let cool.
Roll dough on a floured surface into a ¼-inch-thick rectangle. Spread filling evenly. Roll tightly into a log and slice into rounds.
Arrange slices in a buttered baking dish. Cover and let rise 30–45 minutes until puffy.
Preheat oven to 350°F (175°C). Brush with melted butter and bake 25–30 minutes until golden.
Cool slightly before serving. Enjoy warm, pulling apart the layers.

Notes

Grind poppy seeds for a smoother filling, or keep them whole for crunch.
Bread flour adds extra chewiness, while whole wheat gives a nuttier flavor.
Add lemon or orange zest for a citrus twist, or drizzle glaze after baking for extra sweetness.
Store at room temperature up to 2 days, refrigerate up to 5 days, or freeze for 2 months.
To reheat, warm in the oven at 300°F for 10 minutes or microwave slices briefly.

Prep Time: 25 minutes (plus rising)
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: European