Thought I’d make another Easter-y thing for the year — Easter Brioche Braid with Honey Poppy seed Filling (Osterzopf mit Honig-Mohn-füllung). It’s a Challah-like bread, with a honey poppy seed filling. Perfect for a Sunday Brunch!
Ingredients
for the dough
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 cup (120 grams) active sourdough starter
1 cup milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
1 egg, lightly beaten
1 teaspoon almond extract
for the filling
1 cup poppy seed
1/2 cup water or milk
1/2 cup honey
1/8 teaspoon salt
1 teaspoon fresh lemon juice
1 egg, slightly beaten
For baking and garnishing
1 eggs, beaten with a tablespoon of milk for egg wash
pearl sugar for decorating (optional)
Directions
Combine flour, salt and sugar in a mixing bowl. In another bowl (or large measuring cup), combine warm milk, starter, melted butter, almond extract and the egg. Combine wet and dry ingredients until fully incorporated. Turn out onto a well-floured counter and knead until you have cohesive dough. It should be fairly soft and supple. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size.
In the meantime, make the filling. Combine poppy seeds, milk, honey and salt in a saucepan. Cook over moderate heat until thick, stirring constantly, about 10 minutes. Add lemon juice. Temper the mixture by adding a little of the hot mixture to the beaten egg and then stir it into the remaining poppy seed mixture. Cool thoroughly before using.
Roll the dough to a 18×14-inch rectangle. Move to the baking sheet. Leaving a 6-inch center column, cut slits 1 inch apart from the 2 sides of the dough rectangle. Spoon the poppy seed mixture lengthwise down the center of the dough. Starting at one end, fold the dough strips over the filling, alternating sides, to cover it completely. (Note: some people do this on the counter and then move the braid to the baking sheet, but I have never managed to do that, so I just do the assembly on the prepared baking sheet so I don’t have to move it.) Set oven to heat to 350F and cover the braid loosely with a clean dishtowel.
Once the oven is ready, brush the braid with the egg wash mixture and sprinkle with almond slices, before sliding into the oven and baking for 30-35 minutes. Let cool on the baking sheet. Can be served warm or at room temperature.
