Sweet Braided Loaf with Poppy Seed Filling
A tender, milk-based yeast braid stuffed with poppy seed filling. Slices cleanly and pairs perfectly with tea for Easter morning.
- Time
- 2 h 20 min
- Serving
- 674 kcal
- Ingredients
- ≈ $0.28
- Protein
- 17 g
Ingredients
- 1 Wheat flour 85 g
- 2 Dry yeast 2 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 55 ml
- 4 Butterpack 180 g ≈ $1.58 18 g
- 5 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 6 Sugar 22 g
- 7 Poppy seeds 20 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix 35 ml warm milk3, yeast, and 1 teaspoon sugar; let sit 10 minutes until foamy.
Add flour, egg, 10 g sugar, salt, and melted butter4; knead into a smooth dough, 8–10 minutes.
Cover and let rise in a warm spot 60 minutes, until doubled.
Pour boiling water over poppy seeds, drain after 10 minutes, then mix with remaining sugar and 1 tablespoon milk3.
Roll dough into a rectangle, spread poppy mixture evenly, roll tightly, and slice lengthwise; braid strands.
Transfer to a baking sheet, let rise 15 minutes, then brush with remaining milk3.
Bake at 350°F (180°C) 25–30 minutes until golden and a skewer comes out dry; cool 10 minutes.
Tips
- Why it works
- Pour boiling water over the poppy seeds to remove the bitter taste and soften the filling. Don't skip this step, as dry poppy seeds turn out tough and bitter.
- Substitutions
- Replace the butter with ghee (18 g), which gives a richer taste but a darker crust. You can cut the sugar to 15 g if you like it less sweet.
- Common mistakes
- If the dough didn't rise in an hour, check the milk temperature (it should be warm, not hot) and the yeast (it should be fresh).
- Storing and reheating
- Keeps for 2 days in the fridge. Reheat in the oven at 160 °C for 10 minutes with foil. Don't freeze, as it will crumble.
- Serve with
- Serve with black tea and honey at the Easter table or a family breakfast on Sunday.
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