Poppyseed Bread

Name: Poppyseed Bread
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 8 to 10 servings
Cuisine: european
Ingredients: 4 cups flour; Pinch of salt; 2 tablespoons sugar; 2 teaspoons dried yeast; 6 ounces milk; 1 lemon, zested; 4 tablespoons of butter; 4 tablespoons butter; 4 ounces poppy seed; 2 ounces honey; 1/2 cup golden raisins; 1/4 cup orange zest; 1/2 cup ground almonds; 1 egg yolk; 3 tablespoons sugar; 1 tablespoon milk

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Total: 3 hr 15 min

Prep: 15 min
Cook: 3 hr

Yield: 8 to 10 servings

Total: 3 hr 15 min

Prep: 15 min
Cook: 3 hr

Yield: 8 to 10 servings

Ingredients

4 cups flour

Pinch of salt

2 tablespoons sugar

2 teaspoons dried yeast

6 ounces milk

1 lemon, zested

4 tablespoons of butter

Filling:

4 tablespoons butter

4 ounces poppy seed

2 ounces honey

1/2 cup golden raisins

1/4 cup orange zest

1/2 cup ground almonds

1 egg yolk

3 tablespoons sugar

1 tablespoon milk

Directions

Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.