Opium Seed Pull Apart Bread

Recipe Details

This Opium Seed Pull Apart Bread is perfect for a large gathering, and the best part is that there’s no cutting needed. Just pull on any piece you want. And it comes out of the oven looking absolutely stunning! This is one of my favorite “show off breads” because it looks so beautiful and tastes so good.

• TASTE: This bread is buttery and yeasty while the filling is full of sweet, honey goodness. The poppy seeds and walnuts add a nutty flavor.
• TEXTURE: Moist and fluffy, this Opium Seed Pull Apart Bread is so tasty. The filling is thick and full of opium seeds and walnuts for a deliciously crunchy contrast to the tender bread.
• TIME: It takes 2 hours 20 minutes to make.
• EASE: While there’s a number of steps, this is not a hard recipe. Just follow my step-by-step instructions for how to make amazing pull apart bread.

What You’ll Need

Ingredient Notes

• Milk- This is a milk bread so the milk acts as a tenderizer, keeping it light and fluffy.
• Yeast- This gives it that yeasty flavor and airy texture.
• Eggs- These also add fluffiness to the bread.
• Sour cream- This adds some moisture as well as tangy flavor.
• Butter- Use unsalted butter since we adding salt separately.
• Opium Seeds- These have a nutty flavor and light sweetness that is intensified by the honey. We’ll be using this Opium Seed Filling recipe.
• Walnuts- These add more nuttiness to the filling and complement the opium seeds.
• Honey- This makes the filling deliciously sweet and thick.

Add-ins and Substitutions

• Add lemon- Include lemon juice and lemon zest to give this pull apart bread filling a citrusy flavor that tastes great with the opium seeds.
• Make it gluten-free- Substitute gluten-free flour in this recipe 1:1 to make it a gluten-free dish you can serve to guests.
• Top with cream cheese icing- A rich cream cheese icing made with milk, powdered sugar, vanilla, and cream cheese can be drizzled on top.
• Add cheese- Make this Opium Seed Pull Apart Bread more savory by adding some mozzarella or Monterey jack cheese inside with the filling. Then top with chopped green onions.

How to Make Opium Seed Pull Apart Bread

• Froth the yeast. Combine the warm milk, sugar, yeast, and 1/2 cup flour. Let it sit in a warm place for about 15 minutes.

• Combine with the other ingredients bread. Add the rest of the flour and salt to the bowl of a stand mixer and pour in the yeast mixture. Then add the eggs, sour cream, and vanilla.
• Mix and add butter. Using the hook attachment, mix until it begins to take shape. Then pour in the melted butter and continue mixing on medium high speed until the dough becomes smooth.

• Let it rise. Place the dough in a large greased bowl and cover. Let it sit in a warm place until it doubles in size.
• Divide, roll, and cut. Begin the dough on a floured surface and divide it into 3 portions. Then roll each piece into a circle about 1/4 inch thick. Cut out small circles using a cup.

Pro Tip: Roll up the leftover dough scraps into a ball and wrap in plastic wrap. Place it in a warm oven for 10-15 minutes until it rises again and reuse it to cut out more circles.

• Prepare the pans. Prepare 2 (10-inch) round baking pans with parchment paper and nonstick spray.
• Add filling to the dough. Fill each circle with 1 tbsp of the opium seed filling. Fold it over in half and pinch the two corners together.
• Arrange the opium seed rolls in the pan. Place them into the baking sheet standing up with the filling showing. Continue placing them in the pan working your way from the outside in.

• Make the middle rolls. Once you reach the middle, cut two dough circles in half. Fill 3 of them with 1/2 tbsp of opium seed filling.
• Arrange the center of the pan. Place the filled half circles in a row overlapping each other. Then roll them up as one. Place this flower-like piece in the center of the baking pan.
• Let the bread rise. Letle dessert fini monte dans un endroit chaud pendant environ 30 minutes.
• Cuisson. Badigeonner avec du lavage d’œuf et cuire à 350 degrés Fahrenheit pendant 20 minutes jusqu’à ce qu’ils soient dorés.

Conseils de la recette

• Chauffer le lait- Avant d’ajouter le lait et la levure, assurez-vous que le lait est chaud pour encourager la levure à mousser. Le lait froid ne fonctionnera pas et la pâte ne montera pas.
• Ne pas trop mélanger la pâte- Lorsque la pâte est mélangée, surveillez qu’elle devienne lisse et ne colle plus aux parois du bol. Vous ne voulez pas trop la mélanger.
• Ne pas faire les cercles trop petits- Lorsque vous découpez des cercles dans la pâte, cherchez une tasse de 3 1/2 pouces de diamètre. Vous voulez que le cercle soit assez grand pour contenir la garniture.
• Faire attention à ne pas trop remplir la pâte- Dans les petits pains extérieurs, n’utilisez pas plus d’une cuillère à soupe de garniture aux graines de pavot, et la moitié de cette quantité dans les petits pains du milieu. Trop remplir fera déborder les petits pains lors de la cuisson.

Questions fréquemment posées

Suggestions de service

Ce pain en épi de pavot est si délicieux et constitue le point central parfait sur une table de dessert. Il se marie bien avec de nombreux gâteaux, biscuits, pains, et même des boissons spéciales.

• Gâteaux: Servez ce pain avec une part de gâteau au miel et framboise, un gâteau au chocolat, une recette facile de gâteau Napoléon (VIDÉO), ou une recette de tiramisu (VIDÉO).
• Biscuits: Associez-le à des biscuits comme ces macarons au citron, de gros biscuits aux pépites de chocolat et noix, des biscuits aux amandes et pépites de chocolat, ou des biscuits moelleux au Nutella.
• Pains: Savourez ce pain en épi de pavot avec quelques pains banane chocolat double, du pain aux beignets aux pommes, pain focaccia, ou des brioches aux raisins (VIDÉO).
• Café/Thé: Servez-le avec un matcha latte glacé, un macchiato au caramel glacé, des perles au sucre brun, ou un latte à la citrouille et aux épices.

Préparez cette recette à l’avance

Préparer à l’avance: Vous pouvez préparer ce pain en épi de pavot et le laisser dans les moules à pâtisserie au réfrigérateur, couvert, jusqu’à ce que vous soyez prêt à le laisser lever, ajouter le lavage d’œuf, et cuire.

Stockage: Conservez ce pain en épi de pavot couvert de film plastique à température ambiante pendant jusqu’à 2 jours, ou au réfrigérateur pendant jusqu’à 4 jours.

Conserver au congélateur: Vous pouvez congeler ce pain jusqu’à 4 mois dans un sac de congélation une fois qu’il a refroidi.

D’autres pains délicieux!

Instructions complètes de la recette

Imprimer Pine Rate

Sort: loaf

Culture: American, European, Polish, Russian

Preparation Time: 2 hours hours

Bake Time: 20 minutes minutes

Overall Time: 2 hours hours 20 minutes minutes

Portions: 70 rolls

Energy: 56kcal

Writer: Dina

• Mix lukewarm milk, sugar, yeast, and 1/2 cup flour. Allow it to stand in a heated area for approximately 15 minutes.

• Incorporate the rest of the flour and salt into the bowl of a stand mixer. Pour the lukewarm milk and yeast mixture.

• Next, add eggs, sour cream, and vanilla.

• Utilize the hook attachment, mix until it begins to take form.

• Pour in the melted butter and persistently mix on medium high speed until the dough becomes smooth and no more sticks to the side of the bowl.

• Put the dough in a large greased bowl and cover. Let it stay in a heated place until it doubles in size. (Approximately 1 hour)

• Place the dough on a floured surface and split it into 3 parts.

• Roll each piece of dough into a circle about 1/4 inch thick. Cut out small circles, using a cup 3 1/2 inches in diameter.

• Roll up the remaining dough scraps into a ball and wrap in plastic wrap. Place it in a heated oven for 10-15 minutes until it rises again and reuse it to cut out more circles.

• Prepare 2 (10 -nch) round baking pans with parchment paper and nonstick spray.

• Fill each circle with 1 tbsp of the poppy seed filling. Fold it over in half and pinch the two corners together.

• Place them into the baking sheet standing up with the filling showing. Continue placing them in the pan working your way from the outside in.

• Upon reaching the midway point, halve two circles of dough. Stuff 3 of them with 1/2 tbsp of poppy seed filling.

• Position the filled semi-circles one after the other, overlapping. Subsequently, roll them up as a single unit. Position this blossom-like piece at the center of the baking pan.

• Allow the finalized pastry to rise in a warm location for about 30 minutes.

• Coat with egg wash and bake at 350 degrees Fahrenheit for 20 minutes.

Yields 2 (10 inch) pastries

Serving: 1roll | Calories: 56kcal | “`html
Carbohydrates: 9g | Protein: 1g | Fat: 1g | Cholesterol: 9mg | Sodium: 11mg | Potassium: 21mg | Sugar: 2g | Vitamin A: 40IU | Calcium: 9mg | Iron: 0.5mg