Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mohn Pudding Zupfbrot | Bake to the roots

Poppy Seed Vanilla Pudding Pull Apart Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 40
  • Total Time: 150

Description

Delicious pull apart bread with a poppy seed and vanilla pudding filling.

Ingredients

Scale

For the yeast dough

  • 3 cups (390g) all-purpose flour (plus more)
  • 3 tsp. active dry yeast
  • 1/4 cup (50g) sugar
  • 1/2 tsp. salt
  • 1/2 cup (110g) butter
  • 1/2 cup (120ml) milk
  • 1 tbsp. water
  • 1 tsp. vanilla extract
  • 2 medium eggs

For the poppy seed filling

  • 2/3 cup (160ml) milk
  • 2 tbsp. sugar
  • 3.5 oz. (100g) poppy seed
  • 2 tbsp. semolina
  • zest of 1/2 organic lemon

For the pudding filling

  • 1 cup (240ml) milk
  • 0.8 oz. (24g) cornstarch
  • 2 tbsp. sugar
  • 1 tsp. vanilla extract
  • 1 egg yolk

Instructions

  1. 1. Add the flour with the yeast, sugar, and salt to a large bowl and mix. Heat up the milk together with the butter until melted completely. Mix in the water and vanilla extract and let cool down until only lukewarm. Mix with the eggs and add to the bowl with the flour. Mix and knead until you get a nice smooth dough. The dough can be quite sticky – add more flour if needed. Place the dough in a greased bowl and place in the microwave using the dough program for about 50 minutes (or place the dough in a warm place) so it can rise.
  2. 2. For the poppy seed 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 some time. Remove from the heat and set aside to cool down.
  3. 3. For the pudding add the milk to a pot, take some of the milk and mix with the cornstarch, sugar, and vanilla extract in a small bowl until smooth. Bring the milk to a boil, then add the cornstarch mixture while stirring constantly. Let bubble for a moment until the pudding thickens, then remove from the heat and mix in the egg yolk. Set aside to cool down. It might be a good idea to place a piece of plastic wrap on top of the pudding so it won’t develop a skin.
  4. 4. Grease a 12×4,5 inches (30x11cm) baking tin and set aside. Place the dough on a floured surface and knead for some time. Cover with a kitchen towel and let rest for 5 minutes more. Roll out to a rectangular shape with 20×12 inches (30x50cm). Spread the poppy seed filling evenly on top of the dough, then top with the pudding. Cut the dough into 6 equal stripes with 3.4×12 inches (8,5x30cm). Place these stripes on top of each other to get one layered stripe. Cut this stripe into 5 equal pieces and place them inside the baking tin (like cards standing, so you can see the layers on top). Cover and let rise for another 30 minutes.
  5. 5. Preheat the oven to 350°F (180°C). Place the baking tin in the middle of the oven and bake for 35-40 minutes. The pull-apart bread should get a nice golden color. Cover with some aluminum foil if it gets too dark at the end of the baking time. Take out of the oven and let cool down.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 10

Find it online: https://baketotheroots.de/poppy-seed-vanilla-pudding-pull-apart-bread/