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Lemon-Poppy Seed Pull-Apart Coffee Cake
Lemon-Poppy Seed Pull-Apart Coffee Cake
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Prep Time:
20 minutes
Total Time:
2 hours 15 minutes
Indulge in a flavorful poppy seed coffee cake made with Gold Medal® flour, perfect for breakfast!
Ingredients:
  • 4 to 4 1/2 cups Gold Medal™ all-purpose flour
  • 1/4 cup sugar
  • 2 packages quick active dry yeast
  • 1/2 teaspoon salt
  • 1 3/4 cups warm milk (105°F to 115°F)
  • 1/2 cup butter or margarine, melted
  • 1/2 cup sugar
  • 2 teaspoons grated lemon peel
  • 1 tablespoon poppy seed
Instructions:
  • Combine 4 cups of flour, 1/4 cup of sugar, yeast, salt, milk, and 1/2 cup of melted butter in a large bowl. Mix until well combined. Knead the dough on a lightly floured surface for 5 to 6 minutes until smooth, adding more flour as needed to avoid stickiness. Grease a large bowl with shortening or cooking spray. Place the dough in the bowl, turning to coat all sides. Cover and let it rise in a warm place for 30 to 40 minutes until doubled in size.
  • Prepare the 10-cup fluted tube cake pan by greasing it with shortening or spraying it with cooking spray. In a small bowl, combine 1/2 cup sugar with the lemon peel and poppy seed.
  • Press fist into dough to deflate gently; divide it in half. Roll each half into a 1 1/2-inch diameter rope. Cut each rope into 16 pieces. Place dough pieces back in a greased bowl, toss gently with 1/2 cup melted butter by hand. Sprinkle poppy seed mixture over buttered dough and toss gently until well coated. Shape into balls and arrange evenly in pan. Cover and let rise in a warm spot for 20 to 30 minutes until dough almost doubles in size (reaching the top of the pan).
  • Preheat oven to 350°F. Bake for 35 to 40 minutes until beautifully golden. Quickly invert a heatproof plate onto the pan, then flip the plate and pan together to release the bread. Serve while warm.

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