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Poppy Seed Streusel Bread

one 18-inch loaf
Course Dessert
Cuisine German
Keyword bread
Total Time 3 hours
Servings 16
Author Cherry on My Sundae



  • ¾ cup warm milk, between 100-110 degrees F (187 ml)
  • 1 teaspoon granulated sugar
  • 1 ½ teaspoon active dry yeast (5 grams)
  • 3 cups all-purpose flour (444 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 teaspoon salt
  • cup softened butter (75 grams)
  • 1 large egg

Poppyseed filling

  • 1 cup poppy seeds (135 grams)
  • ½ cup milk (125 ml)
  • ½ cup granulated sugar (100 grams)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • egg wash (1 large egg beaten with 1 tablespoon water)


  • ¾ cup all-purpose flour (111 grams)
  • ¼ cup brown sugar (50 grams)
  • ¼ cup butter, melted (57 grams)
  • ½ teaspoon cinnamon
  • pinch of salt
  • powdered sugar for dusting


  • Make the dough. Combine warm milk with 1 teaspoon sugar and yeast and let sit for 5 minutes or until foamy.
  • Add flour, ¼ cup sugar, salt, softened butter, and egg to the bowl of a stand mixer. Add yeast mixture and mix to combine. Use dough hook and knead until smooth, about 7-8 minutes. Alternatively, knead the dough by hand. Transfer to a clean bowl and cover. Let rise in a warm area until doubled, about 1 hour.
  • Meanwhile, make poppyseed filling. Use spice mill or coffee grinder to grind the poppy seeds to a powder. Combine milk and sugar in a small pot and bring to a simmer over low heat. Turn off the heat and add ground poppy seeds, lemon zest, and vanilla, stirring to combine. Let cool completely.
  • Prepare streusel. Combine flour with brown sugar, melted butter, cinnamon, and a pinch of salt in a medium bowl until well combined. Set aside.
  • Punch down dough. Lightly dust a clean work counter with flour and roll out dough until it's 18x12 inches. Spread poppyseed filling evenly on top and roll it into an 18-inch long log starting with the long side. Place log with the seam side down on a baking sheet lined with parchment paper. Brush with egg wash and gently press the streusel on the top, lightly flattening the log. Loosely cover and let rise for 20 minutes.
  • Preheat oven to 350 degrees F.
  • Bake bread for 40-50 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely. Dust poppy seed streusel bread with powdered sugar, slice, and serve.