Giant Raspberry Lemon Poppyseed Morning Bun
This Giant Raspberry Lemon Poppyseed Morning Bun is soft, fluffy, and bursting with bright, tangy flavor. Rolled up with a zesty lemon poppyseed butter and tart raspberries, then baked until golden and finished with a sweet-tart raspberry lemon glaze, it’s the perfect vibrant treat to enjoy warm for breakfast or brunch.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
All-purpose flour
Instant yeast
Granulated sugar
Poppyseeds
Salt
Lemon zest
Milk of choice
Salted butter
Eggs
Vanilla extract or paste
Raspberries, fresh or frozen
Heavy cream
Powdered sugar
Lemon juice
Why You’ll Love a Giant Raspberry Lemon Poppyseed Morning Bun:
Soft and Fluffy Texture: The dough bakes up light and pillowy, making every bite irresistibly tender.
Bright and Zesty Flavor: Fresh lemon and tart raspberries bring a refreshing balance of sweet and tangy.
Buttery Lemon Poppyseed Swirl: Each layer is spread with lemon poppyseed butter for an aromatic, citrusy richness.
Burst of Fresh Raspberries: Juicy raspberries tucked between the layers add vibrant color and flavor.
Golden and Crisp Edges: The exterior bakes to golden perfection, adding a satisfying contrast to the soft center.
Drizzled with Raspberry Lemon Glaze: A glossy finish of tangy-sweet glaze ties it all together beautifully.
Perfect for Brunch or Gifting: It’s eye-catching and indulgent—ideal for weekend mornings or sharing with loved ones.
Bakery-Worthy at Home: Looks impressive but is easier to make than you'd think, and tastes even better fresh.
Tips for Making a Giant Raspberry Lemon Poppyseed Morning Bun:
Use Room Temperature Ingredients: For a smooth dough and even rise, make sure your eggs, butter, and milk aren’t cold.
Proof the Dough Properly: Let the dough rise until it’s doubled in size and puffy—it should leave an indent when gently pressed with a finger.
Don’t Overfill with Butter or Berries: Spread the lemon poppyseed butter evenly, but not too thick, and distribute the raspberries without overloading—too much can cause leaks while baking.
Roll Gently but Firmly: When shaping the bun, roll the dough tightly enough to keep the swirl intact, but not so tight that the filling squeezes out.
Use a Large Cast Iron Skillet or Deep Dish Pan: A cast iron skillet, deep cake or pie dish helps support the bun as it expands and prevents butter or berry juices from spilling.
Tent with Foil if Browning Too Fast: If the top starts browning before the center is baked through, loosely cover it with foil for the remainder of the bake.
Cool Before Glazing: Let the bun cool for 10–15 minutes before drizzling the glaze—this helps it set without melting off.
Serve Warm for the Best Texture: A gentle reheat before serving brings back the soft center and slightly crisp edges.
How to Store a Giant Raspberry Lemon Poppyseed Morning Bun:
1. At Room Temperature: Store the cooled morning bun in an airtight container for up to 2 days. To keep it soft, wrap it in parchment or foil before sealing.
2. In the Refrigerator: If storing longer, keep it in a sealed container in the fridge for up to 5 days. Reheat individual slices in the microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes.
3. In the Freezer (Unbaked Dough): After shaping the bun, wrap it tightly in plastic wrap and freeze before the final rise. When ready to bake, thaw in the fridge overnight, let it come to room temp and rise, then bake as directed.
4. In the Freezer (Baked Bun): Freeze fully baked and cooled bun slices or the entire bun (wrapped tightly in plastic and foil) for up to 2 months. Reheat in a 325°F oven for 10–15 minutes or until warmed through.
5. For the Glaze: If making ahead, store the raspberry lemon glaze separately in an airtight jar in the fridge for up to 1 week. Drizzle just before serving for the freshest flavor.
FAQs:
Q: Can I make this morning bun ahead of time?
A: Yes! You can prepare and shape the dough the night before, then cover and refrigerate it overnight. Let it come to room temperature and finish rising before baking in the morning.
Q: What’s the best way to tell if the bun is fully baked?
A: The top should be deep golden brown and the center should spring back lightly when touched. If you're unsure, insert a toothpick into the center—if it comes out mostly clean, it's ready.
Q: What kind of poppyseeds should I use?
A: Use regular black poppyseeds, which are commonly found in the spice aisle. Make sure they’re fresh for the best flavor.
Q: How should I store leftovers?
A: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. Reheat briefly before serving.
Q: Can I freeze the baked bun?
A: Yes! Wrap slices (or the full bun) tightly and freeze for up to 2 months. Reheat in the oven until warmed through.
Q: Is there a substitute for lemon in the glaze?
A: You can swap the lemon juice for orange juice if you'd like a slightly different citrus twist.
Check out my other breakfast recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this giant raspberry lemon poppyseed morning bun. Happy baking!
