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Lemon-Poppy Seed Pull-Apart Coffee Cake

Name: Lemon-Poppy Seed Pull-Apart Coffee Cake
Prep time: 20 min
Total time: 2 h 15 min
Yield: 16
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; 1/2 cup butter or margarine, melted

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Prep 20 min
Total 2 hr 15 min
Servings 16

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Enjoy this delicious coffee cake packed with poppy seed – a great breakfast made using Gold Medal® all-purpose flour.

By Betty Crocker Kitchens

Updated Dec 1, 2010

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
1/2 cup butter or margarine, melted

Make With

Gold Medal Flour

Steps

1

In large bowl, stir 4 cups flour, 1/4 cup sugar, the yeast, salt, milk and 1/2 cup melted butter until well mixed. On lightly floured surface, knead dough 5 to 6 minutes, adding additional flour as needed, until smooth and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 30 to 40 minutes or until dough has doubled in size.
2

Meanwhile, grease 10-cup fluted tube cake pan with shortening or spray with cooking spray. In small bowl, mix 1/2 cup sugar, the lemon peel and poppy seed.
3

Gently push fist into dough to deflate; divide in half. Roll half of dough at a time into a rope, about 1 1/2 inches in diameter. Cut each rope into 16 pieces. Return dough pieces to greased bowl; toss gently with 1/2 cup melted butter, using hands. Sprinkle poppy seed mixture over buttered dough; toss gently until well coated. Shape pieces into balls; place evenly in pan. Cover and let rise in warm place 20 to 30 minutes or until until dough has almost doubled in size (dough will just reach top of pan).
4

Heat oven to 350°F. Bake 35 to 40 minutes or until deep golden brown. Immediately place heatproof serving plate upside down on pan; turn plate and pan over to remove bread. Serve warm.

Nutrition

280 Calories, 13g Total Fat, 5g Protein, 36g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 280

Calories from Fat: 110

Total Fat: 13g; 19%

Saturated Fat: 6g; 31%

Trans Fat: 1/2g

Cholesterol: 35mg; 11%

Sodium: 160mg; 7%

Potassium: 100mg; 3%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 1g; 5%

Sugars: 11g

Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;