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Lemon Poppy Seed Sweet Bread

Poppy seeds are widely used in Hungarian baking. This braided lemon poppy seed sweet bread is inspired by traditional kalács, which is similar to challah but enriched with butter and milk. The result is soft, fluffy and lightly sweet, with a fresh citrus flavour running through the dough. Using a bread machine makes it especially easy, as the kneading and first rise are done for you. All that’s left is shaping the braid, letting it rise once more, and baking until golden. It’s perfect for breakfast, brunch, or afternoon tea, served plain or with butter and honey. You can give it a shiny finish with an egg wash, or keep the crust softer by brushing it with milk before baking. It also works well with dairy-free milk and butter if needed. The dough can be shaped into one large loaf or divided into two smaller breads.
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours 45 minutes
Resting Time 4 hours
Total Time 3 hours
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 ml milk lukewarm
  • 1 egg
  • 50 g butter softened
  • 50 g sugar
  • 1 tsp salt
  • 1½ tsp dried yeast
  • 500 g strong white bread flour
  • Zest of 1 lemon
  • 2 Tbsp poppy seeds
  • Optional
  • 1 –2 Tbsp lemon juice reduce the milk slightly if using

Method
 

  1. Add the ingredients to the bread machine in this order: milk, egg, butter, sugar, salt, then flour.
  2. Scatter the yeast on top and add the lemon zest and poppy seeds with the flour.
  3. Set the machine to the dough or brioche dough setting (not bake) and let it complete the full cycle. This usually takes about 1½ hours.
  4. Transfer the dough to a lightly floured surface and divide it into 3 equal pieces.
  5. Roll each piece into a rope about 30–40 cm long.
  6. Braid the ropes loosely, as the dough will expand while rising.
  7. Place the loaf on a lined baking tray, cover loosely with a tea towel, and leave to rise for 30–45 minutes until puffy.
  8. Brush with egg wash for a shiny finish, or milk for a softer crust. Scatter extra poppy seeds on top if you like.
  9. Bake in a preheated oven at 180°C (160°C fan) for 25–30 minutes, until golden brown.
  10. Transfer to a wire rack. If you like, brush with a little lukewarm milk mixed with sugar while still warm for a soft, lightly sweet glaze.