This is one of my favorite bakes for Easter. There is nothing better than a slice of a fresh baked sweet braided loaf with some butter or homemade raspberry jam! Especially this one here a Poppy Seeds Braided Loaf. Sunday morning is saved with this. Even when the weather is sh*tty. Which happens a lot here in Berlin in spring… or what is officially called spring but feels more like an extended winter.
Making a braided yeast like this one here is incredibly easy. You just have to prepare the yeast dough, prepare the filling, combine them, and then braid the loaf. Even if you’re not perfect at braiding dough and it does not look perfect, the result will still look great! A braided yeast loaf doesn’t have to be perfectly symmetrical. A little thicker on one side and thinner on the other is perfectly fine. That way, you know it was all handmade and not bought from the big bakery around the corner… right?!
For the filling, we use ground poppy seeds, which you can find in pretty much any supermarket here in Germany. If you can only find whole poppy seeds, you should grind them beforehand in a mortar and pestle or briefly blitz them in a food processor. When the small, black seeds break open, they release more flavor. If you can’t find either ground or whole poppy seeds, you can, of course, use a ready-made poppy seed mix. Ready-made poppy seed mixtures/fillings are available from various suppliers here in Germany as well.
These ready-made poppy seed mixtures are either ready to use straight from the package, or they need to be mixed with a little milk or water, for example. If the mixture is very thick, it might be a good idea to add a little more milk or water. A poppy seed filling should be soft and spread easily. Anyone who has ever used a more stubborn filling will know why. If the mixture is too thick, you might tear the yeast dough when spreading the filling on top – and that’s something you definitely want to avoid.
Anyway. The recipe also lists raisins as an »optional« ingredient for the poppy seed filling. You can use them, or not. I’ve heard that some people aren’t particularly fond of raisins. If you’d still like something fruity in the filling, you could add, for example, finely chopped dried cherries or cranberries. Both work perfectly here!
INGREDIENTS / ZUTATEN
For the filling:
3/4 cup (180ml) milk
1/4 cup (50g) sugar (fine)*
3.5 oz. (100g) ground poppy seeds*
1/4 cup (40g) semolina*
1 tsp. vanilla extract*
zest of 1/2 organic lemon
2-3 tbsp. dark rum* (optional)
some raisins* (optional)
For the dough:
4 cups (500g) stronger all-purpose flour*
0.7 oz (21g) fresh baker’s yeast
1/3 cup (70g) sugar (fine)*
1 cup + 2 tbsp. (260ml) lukewarm milk
1/4 cup (50g) butter, at room temperature
1 large egg
1/2 organic lemon, zest only
1/2 tsp. salt
For the egg wash:
1 small egg
1-2 tbsp. milk
Für die Mohnfüllung:
180ml Milch
50g Zucker (fein)*
100g Mohn (gemahlen)*
40g Weizengrieß*
1 TL Vanille Extrakt*
1/2 Bio-Zitrone, nur Abrieb
2-3 EL dunkler Rum* (optional)
einige Rosinen* (optional)
Für den Teig:
500g Mehl (Type 550)*
21g frische Hefe
70g Zucker (fein)*
260ml lauwarme Milch
50g weiche Butter
1 Ei (L)
1/2 Bio-Zitrone, nur Abrieb
1/2 TL Salz
Zum Bestreichen:
1 Ei (S)
1-2 EL Milch
DIRECTIONS / ZUBEREITUNG
1. For the filling, add milk, sugar, poppy seed, semolina and the lemon zest to a saucepan. Heat the mixture while stirring constantly (or it will burn). The mixture will thicken after a while. Remove from the heat and add vanilla extract and rum (optional). Incorporate well and then set aside to cool down.
2. In a bowl mix milk with yeast and a teaspoon of the sugar until well combined. Let rest and rise in a warm place for 15 minutes.
3. Sift the flour on your working surface and make a big well in the middle. Add the yeast milk, remaining sugar, butter, egg, salt and lemon zest and mix all with the flour. Knead for about 10 minutes until you get a nice smooth dough. Place in a bowl and cover with a kitchen towel and let rise in a warm place for 45-60 minutes.
4. Preheat the oven to 180°C (350°F). Roll out the dough in the shape of a rectangle on a floured surface. The long side should be about as long as your baking sheet is wide. Spread the poppy seed mixture on top (if it is too thick, add some milk to soften it). Form a roll, starting from the longer side of the rectangle. Place it on a baking sheet prepared with baking parchment. Cut the roll lengthwise into two strings with a sharp knife. Braid the two strings, don’t worry if the filling can be seen, that’s fine. Mix the egg with milk, brush the loaf with it and bake it for about 30-35 minutes. Take the braided loaf out of the oven and let it cool down completely on a wire rack.
1. Für die Füllung Milch, Zucker, Mohn, Grieß und abgeriebene Zitronenschale in einen Topf geben. Unter ständigem Rühren erhitzen (Vorsicht: brennt schnell an). Die Mischung dickt nach ein paar Minuten an. Vom Herd ziehen und Vanille Extrakt und Rum (optional) dazugeben und unterrühren. Zur Seite stellen und abkühlen lassen.
2. In einer Schüssel die Milch mit der Hefe und einem Teelöffel des Zuckers verrühren. An einem warmen Ort für etwa 15 Minuten gehen lassen.
3. Das Mehl auf die Arbeitsfläche sieben und eine große Mulde in der Mitte formen. Hefemilch hineinschütten und restlichen Zucker, weiche Butter, Ei, Salz und Zitronenschale dazugeben und alles vermischen. Die Zutaten in etwa 10 Minuten zu einem glatten Teig verkneten. In eine große Schüssel legen, abdecken und an einem warmen Ort 45-60 Minuten gehen lassen.
4. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Den Teig auf einer bemehlten Fläche zu einem großen Rechteck ausrollen. Die lange Seite sollte dabei in etwa so breit wie ein Backblech sein. Die Mohnmasse auf der kompletten Fläche verstreichen (sollte sie zu sehr angedickt sein, noch etwas Milch zugeben, damit sie sich besser verarbeiten lässt). Von der längeren Seite her aufrollen und auf ein mit Backpapier ausgelegtes Backblech legen. Die Teigrolle längs mit einem scharfen Messer aufschneiden und die beiden entstandenen Stränge miteinander verflechten. Die Mohnmasse darf dabei ruhig zu sehen sein. Ei und Milch verquirlen und den Zopf damit bestreichen und für etwa 30-35 Minuten backen. Aus dem Ofen nehmen und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Poppy Seed Braided Loaf
- Prep Time: 00:35
- Cook Time: 00:35
- Total Time: 02:30
- Yield: 1 1x
- Category: Yeast Bakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
One of our favorite bakes for Easter – a sweet braided loaf with poppy seeds – is the perfect addition to any breakfast or brunch with family or friends.
Ingredients
For the filling:
3/4 cup (180ml) milk
1/4 cup (50g) sugar (fine)*
3.5 oz. (100g) ground poppy seeds*
1/4 cup (40g) semolina*
1 tsp. vanilla extract*
zest of 1/2 organic lemon
2-3 tbsp. dark rum* (optional)
some raisins* (optional)
For the dough:
4 cups (500g) stronger all-purpose flour*
0.7 oz (21g) fresh baker’s yeast
1/3 cup (70g) sugar (fine)*
1 cup + 2 tbsp. (260ml) lukewarm milk
1/4 cup (50g) butter, at room temperature
1 large egg
1/2 organic lemon, zest only
1/2 tsp. salt
For the egg wash:
1 small egg
1-2 tbsp. milk
Instructions
1. For the filling, add milk, sugar, poppy seed, semolina and the lemon zest to a saucepan. Heat the mixture while stirring constantly (or it will burn). The mixture will thicken after a while. Remove from the heat and add vanilla extract and rum (optional). Incorporate well and then set aside to cool down.
2. In a bowl mix milk with yeast and a teaspoon of the sugar until well combined. Let rest and rise in a warm place for 15 minutes.
3. Sift the flour on your working surface and make a big well in the middle. Add the yeast milk, remaining sugar, butter, egg, salt and lemon zest and mix all with the flour. Knead for about 10 minutes until you get a nice smooth dough. Place in a bowl and cover with a kitchen towel and let rise in a warm place for 45-60 minutes.
4. Preheat the oven to 180°C (350°F). Roll out the dough in the shape of a rectangle on a floured surface. The long side should be about as long as your baking sheet is wide. Spread the poppy seed mixture on top (if it is too thick, add some milk to soften it). Form a roll, starting from the longer side of the rectangle. Place it on a baking sheet prepared with baking parchment. Cut the roll lengthwise into two strings with a sharp knife. Braid the two strings, don’t worry if the filling can be seen, that’s fine. Mix the egg with milk, brush the loaf with it and bake it for about 30-35 minutes. Take the braided loaf out of the oven and let it cool down completely on a wire rack.
Notes
Happy baking!
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I’ve never tried a braided loaf before. I love the color of the poppy seeds and how it runs through the entire loaf!