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 with poppy seeds. 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 :P

Anyways – let’s start my Easter Special Week with this Poppy Seed Braided Loaf! The next couple days will some recipes follow especially for Easter. Hope you like them :)
INGREDIENTS / ZUTATEN
3/4 cup (180ml) milk
1/4 cup (50g) sugar
3.5 oz. (100g) poppy seed
1/4 cup (40g) semolina
1 tsp. vanilla extract
zest of 1/2 organic lemon
2-3 tbsp. rum (optional)
raisins (optional)
For the dough:
4 cups (500g) cake flour
0.7 oz (21g) fresh yeast
1/3 cup (70g) sugar
1 cup + 2 tbsp. (260ml) lukewarm milk
1/4 cup (50g) butter, at room temperature
1 large egg
zest of 1/2 organic lemon
1/2 tsp. salt
For the egg wash:
1 egg
1-2 tbsp. milk
180ml Milch
50g Zucker
100g Mohn
40g Grieß
1 TL Vanille Extrakt
1/2 Bio-Zitrone Abrieb
2-3 EL Rum (optional)
Rosinen (optional)
Für den Teig:
500g Kuchenmehl (Type 550)
21g frische Hefe
70g Zucker
260ml lauwarme Milch
50g weiche Butter
1 Ei (L)
1/2 Bio-Zitrone Abrieb
1/2 TL Salz
Zum Bestreichen:
1 Ei
1-2 EL Milch



DIRECTIONS / ZUBEREITUNG
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 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 350˚F (175°C). Roll out the dough in 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 make it softer). Form a roll, starting from the longer side of the rectangle. Place 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 and brush the loaf and bake for 30-35 minutes. Take out of the oven and let cool down completely on a wire rack.
1. Für die Füllung die Milch, Zucker, Mohn, Grieß und abgeriebene Zitronenschale in einen Topf geben. Unter ständigem Rühren erhitzen (brennt schnell an). Die Mischung dickt nach ein paar Minuten an – vom Herd nehmen und Vanille Extrakt und Rum (optional) zugeben und unterrühren. Zur Seite stellen und abkühlen lassen.
2. In einer Schüssel Milch mit der Hefe und einem Teelöffel des Zuckers verrühren. An einem warmen Ort für 15 Minuten gehen lassen.
3. Mehl auf die Arbeitsfläche sieben und eine große Mulde in der Mitte formen. Hefemilch hineinschütten und restlichen Zucker, weiche Butter, Ei, Salz und Zitronenschale zugeben und alles vermischen. Alles 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 175°C (350°F) 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. Mohnmasse auf die komplette 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 mit einander verflechten – die Mohnmasse darf dabei ruhig zu sehen sein. Ei und Milch verquirlen und den Zopf damit bestreichen und für ca. 30-35 Minuten backen. Aus dem Ofen nehmen und auf einem Kuchengitter komplett auskühlen lassen.


Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Poppy Seed Braided Loaf
- Prep Time: 35
- Cook Time: 35
- Total Time: 150
Ingredients
For the filling
- 3/4 cup (180ml) milk
- 1/4 cup (50g) sugar
- 3.5 oz. (100g) poppy seed
- 1/4 cup (40g) semolina
- 1 tsp. vanilla extract
- zest of 1/2 organic lemon
- 2–3 tbsp. rum (optional)
- raisins (optional)
For the dough
- 4 cups (500g) cake flour
- 0.7 oz (21g) fresh yeast
- 1/3 cup (70g) sugar
- 1 cup + 2 tbsp. (260ml) lukewarm milk
- 1/4 cup (50g) butter, at room temperature
- 1 large egg
- zest of 1/2 organic lemon
- 1/2 tsp. salt
For the egg wash
- 1 egg
- 1–2 tbsp. milk
Instructions
- 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.
- 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.
- 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 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.
- Preheat the oven to 350˚F (175°C). Roll out the dough in 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 make it softer). Form a roll, starting from the longer side of the rectangle. Place 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 and brush the loaf and bake for 30-35 minutes. Take out of the oven and let cool down completely on a wire rack.
Notes
- Happy Easter!
Nutrition
- Serving Size: 18
I’ve never tried a braided loaf before. I love the color of the poppy seeds and how it runs through the entire loaf!