A Tradition in Family Baking

Lemon Poppy Seed Coffeecake

Lemon Poppy Seed Coffeecake
Add an interesting flavor and texture to a breakfast, brunch or midday snack. Absolutely scrumptious toasted and served with cream cheese.

THIS RECIPE MAKES 1 COFFEECAKE
Ingredients
  • ¾ cup Milk
  • 3 TBSP Butter, room temperature
  • 1 Egg, room temperature
  • 3 cups Bread Flour
  • ⅓ cup Sugar
  • 1 tsp Salt
  • 2 TBSP Lemon rind, grated
  • 2 TBSP Poppy seeds
  • 2+1/4 tsp Active Dry Yeast

Icing
  • 1 cup Powdered sugar
  • 2 to 3 TBSP Lemon juice
  • 1 tsp Lemon rind, grated
Instructions
BREAD MACHINE METHOD

  1. Have all ingredients at room temperature and place in bread pan in order listed. Select BASIC setting.* Cool on rack. Combine icing ingredients. Frost cooled bread with drizzle of icing.
  2. -OR-
  3. To create a dramatic presentation, select DOUGH setting.* When machine beeps to indicate cycle is finished, remove dough from pan and continue with Shaping, Rising and Baking directions below.

  4. *Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.

TRADITIONAL METHOD

  1. Combine yeast, 1½ cups flour, sugar, salt, lemon rind, and poppy seeds. Heat milk and butter to 120°-130°F. Add to flour mixture; blend on low speed. Add egg; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.

SHAPING, RISING, AND BAKING

  1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Cover; let dough relax for 10 minutes. Form dough into a 20-inch long rope. Lay rope in a greased 10-cup Bundt® or Kugelhoff pan. Pinch ends into each other. Pat dough to even thickness. Cover and let rise in warm place until indentation remains after lightly touching. Bake in preheated 350°F oven for 35 to 45 minutes or until golden brown. Remove from pan; cool on rack. Combine icing ingredients; drizzle over top.

  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

 

link
Leave a Reply

Rate this recipe: