For 2 loaves, each 12 inches long:
For the dough:
- 3 1/2 cups (500g) flour
- 2 tsp (10g) dry yeast
- 1/3 cup (80ml) oil
- 1 cup (240ml) water
- 1/4 cup (50g) sugar
- 2 tsp (10g) fine salt
For the poppy seed filling:
- 1 cup (200g) sugar
- 1 cup (250ml) milk
- 50g butter
- 1/2 tsp salt
- 400g freshly ground poppy seeds
- 1 tsp brandy or rum (optional)
- 1 egg
Additional Ingredients:
- 3.5–7 oz (100–200g) chopped white chocolate
For serving:
- Powdered sugar
Instructions:
- Prepare the dough: In a mixer bowl with a dough hook, combine flour, yeast, oil, water, sugar, and salt. Knead for 12–15 minutes until smooth and soft dough forms.
- Cover and let rise for 1–2 hours or until the dough doubles in size.
- Prepare the poppy seed filling: In a saucepan, heat sugar, milk, butter, and salt until boiling, ensuring the sugar fully dissolves.
- Add the ground poppy seeds, stir, and then mix in the brandy (if using) and egg. Stir until a spreadable mixture forms. Let cool to room temperature.
- Shape the cakes: Divide the dough into two portions. On a floured surface, roll each portion into a rectangle about 1/4 inch thick.
- Spread half the poppy seed filling down the center third of each rectangle. Generously sprinkle with white chocolate.
- Cut the two outer thirds of dough into strips and braid over the filling. Repeat with the second portion of dough.
- Place the braided loaves on a baking sheet lined with parchment paper. Let rise in a warm place until almost doubled in size.
- Preheat the oven to 340°F (170°C).
- Bake for 30–35 minutes, or until the loaves are firm and golden.
- Before serving, generously dust with powdered sugar.
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