After making a successful lemon poppyseed loaf not too long ago, lil’ bun and I decided that we would jump into the world of the classic lemon poppyseed flavor duo again except this time we going to be more creative with it. What did we decide on you ask? Poppy seed pull-apart buns!
We like pull apart buns because well they are fun to eat because taking them apart is just super fun so why not combine the two into something delicious right? To make it even more wonderful, instead of just making regular round buns, we decided to have fun with it and make some roses and triangles to it. Then to top it all off, we put honey and almonds between the fluffy buns to make them extra scrumptiously sweet.
I think that the lemony aroma of the these buns coming out of the oven spoke for themselves as to how delicious they are going to be when you have them. Lil’ bun has a new found obsession for pull apart breads now because she thinks they are so fun to play around with. She said, and I quote, “it’s like pulling apart fluffy cotton candy clouds!” On that note, I’ll complete yet another scrumptious bread filled post!
Ingredients (1 loaf):
1/3 cup warm soy milk
2 tablespoons sugar
2 tablespoons oil (or melted margarine/butter)
1 teaspoon yeast
1 cups flour
1/4 teaspoon salt
2 tablespoons lemon zest
2 tablespoons poppy seeds
Filling
2 tablespoons honey or agave
1/4 cup sliced almonds(optional)
Method
1. Combine the warm milk, 1 teaspoon sugar, and yeast in a measuring cup; set aside for 5 minutes until foamy. In a large bowl, sift together the remaining sugar, flour, lemon zest, poppy seeds and salt.
2. Add the yeast mixture and oil into the flour and stir everything together until the dough starts to come away from the sides of the bowl. If it doesn’t you might need to add a bit more flour.
3. Knead the dough on a floured surface for 8 – 10 minutes. Then cover it with a tea towel and let rise in a warm place for 1 hour until doubled.
4. When risen, divide the dough into 6 equal pieces and then roll them out into 1/2 cm thick rectangles.
5. Spread the honey and sprinkle some walnuts (if using) on top of each rectangle and then stack one rectangle on top of the other to form 3 thicker rectangles. Roll each rectangle up into a log.
6. Cut the ends of each roll off to form 6 mini rose shaped buns, then cut the remaining portions to form 3 triangles each, leaving you with 12 triangles.
7. Place the roses in the center of the pan and then surround them with the triangles.
8. Let rise for 30 minutes in a warm place.
9. Bake at 350F for 15-25 minutes until beautiful.
Love pull-apart bread? Try my monkey bread recipe!