Braided Sweet Bread with Poppy Seed & Hazelnut Fillings
Equipment
- Baking Sheet
- Saucepan
Ingredients
- 700 g flour
- 125 g sugar
- 1 tbsp active dry yeast
- 1 pinch salt
- 100 g soft butter
- 2 eggs
- 300 ml warm milk
- flour for the work surface
- 100 ml cream
- 60 g sugar
- 125 g chopped hazelnuts
- egg yolk for egg wash
- 125 g blue poppy seed
- 60 g sugar
- 1 tsp vanilla extract
- 175 ml milk
Instructions
- Mix all the dough ingredients together and knead well with your hands. Cover the dough and let it sit in a warm place for 1 hour. Then knead the dough again, divide it in half, roll out one half on a floured work surface, and cut it into a square.
- Add the sugar to the cream and stir over medium heat while the mixtures come to a boil. Add the chopped hazelnuts and stir into the sweet cream. Coat the first dough half with the hazelnut filling, leaving a ⅓ inch margin around the entire thing. Roll up the dough, slice it as shown in the video for a decorative design, and brush with the egg yolk.
- Bake at 320°F for 25 minutes on a parchment paper-lined sheet pan.
- Knead the second portion of dough once again, roll it out on the work surface, and cut it into a square. Add the poppy seed filling ingredients to a saucepan and let simmer.
- Coat the dough with the poppy seed filling, leaving a ⅓ inch margin around the entire thing. Roll up the dough, slice it as shown in the video for a decorative design, and brush with the egg yolk. Bake at 320°F for 25 minutes on a parchment paper-lined sheet pan.
