Poppy Seed Bread

MAKES ONE 1¾-POUND LOAF

The bread can be baked a day in advance. If that’s your plan, hold off on making and applying the glaze. Wrap the cooled, unglazed loaf tightly in plastic and store at room temperature. About 30 minutes before serving, make the glaze and drizzle it on.

Be sure to use roomtemperature butter for this recipe; if it’s cold and firm, it won’t incorporate properly into the dough.

To process the seeds, don’t use a food processor, as they won’t break down; an electric coffee grinder dedicated to spice grinding is the best tool for the task.

A sharp paring or carving knife should be used to slash the loaf before baking. Avoid using a serrated knife, as the blade will tug at the dough and make ragged cuts.

1¼ cups whole milk

1/3 cup honey

2 tablespoons grated lemon zest, plus

4 teaspoons lemon juice

1 large egg

1½ teaspoons instant yeast

1 teaspoon vanilla extract

2½ cups (325 grams) all-purpose flour, plus more as needed

1¼ teaspoons kosher salt, divided

6 tablespoons (¾ stick) salted butter, cut into 6 pieces, room temperature

1 cup poppy seeds

1/3 cup white sugar

2/3 cup powdered sugar

In a medium saucepan, combine the milk, honey, and lemon zest. Warm over medium heat, whisking frequently, until the honey dissolves and the mixture is just warm to the touch, about 2 minutes; do not simmer. Off heat, measure ¾ cup of the mixture into the bowl of a stand mixer; leave the remainder in the saucepan and set aside. Mist a large bowl with cooking spray and set aside.

To the mixer bowl, whisk in the egg, yeast, and vanilla. Add the flour and 1 teaspoon of salt. Mix with the dough hook on low until an evenly moistened dough forms, about 2 minutes; the dough should be sticky to the touch but should not cling to the sides of the bowl. If the dough feels too wet, knead in more flour 1 tablespoon at a time. Increase to medium and add the butter 1 piece at a time, mixing until fully incorporated after each; if the butter clings to the bowl, scrape down the sides. After all the butter has been added, continue mixing until the dough is smooth and silky, about 2 minutes. Transfer to the prepared bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until the dough doubles in size, 1½ to 2 hours.

Meanwhile, using an electric spice grinder, process the poppy seeds in 3 batches, grinding until fine and powdery, about 15 seconds; add each batch to the remaining milk mixture in the saucepan. Add the white sugar and the remaining ¼ teaspoon salt, then set the pan over medium heat and cook, stirring occasionally with a silicone spatula, until simmering and thick enough that the spatula leaves a clear trail when drawn through the center, 3 to 5 minutes. Transfer to a medium bowl and let cool to room temperature; the mixture will continue to thicken as it cools.

When the dough has doubled in size, heat the oven to 325 degrees with the rack in the middle position. Line a baking sheet with kitchen parchment.

On a counter dusted generously with flour, use a rolling pin to roll the dough to a 12-inch square about ‹-inch thick. Spread the poppy seed filling in an even layer on the dough, leaving a ½-inch border along all edges. Starting with the side closest to you, roll the dough into a tight cylinder; pinch the seam to seal. Transfer seam side down to the prepared baking sheet. Pinch the open ends to seal, then tuck the pinched seams under. Loosely cover with plastic wrap and let rise in a draft-free spot until almost doubled in bulk, about 30 minutes.

Using a sharp paring knife, and starting in the center of the loaf, make a shallow diagonal cut, about 4 inches long; cut through the outermost layer of dough to reveal the filling just underneath. Make 2 more evenly spaced cuts on each side of the center one, for a total of 5 cuts. Bake until the bread is deep golden brown, 35 to 45 minutes; if you have an instant thermometer, the center of the loaf should reach 200 degrees. Let cool completely on the baking sheet on a wire rack, at least 1 hour.

In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze onto the loaf. Let dry for about 30 minutes.