Poppy Seed Braid

This poppy seed braid makes tea time extra enjoyable. My childhood home always smelled like sweet dough — we baked all year round. Poppy seeds are a commonly used ingredient in Russian and Latvian baking, and this bread is often served around the holidays. A beautiful dinner table centerpiece, and genuinely delicious.

Ingredients

Dough

• 250ml milk
• 500g flour
• 100g melted butter
• 1 egg
• 2 tbsp sugar
• 7g (1 packet) fast-action dry yeast
• 1/2 tsp salt

Poppy Seed Filling

• 100g poppy seeds
• 150g milk
• 150g sugar
• 20g unsalted butter (optional)

Directions

1. Combine lukewarm milk, yeast, and sugar. Let sit 15 minutes until the yeast activates.
2. In a large bowl, mix the yeast mixture, melted butter, and half the flour. Add the remaining flour and salt, then knead on a floured surface until smooth (add more flour if too wet). Return to an oiled bowl, cover, and let rise for at least an hour, until doubled.
3. For the filling: simmer poppy seeds in milk for 2-3 minutes, then drain and squeeze out excess liquid. Add sugar and butter, pulse in a food processor, then drain again until fully dry.
4. Once the dough has risen, divide in two on a floured surface and roll each portion out. Spread the poppy seed filling down the middle of each, roll up into a log, then cross-braid the two together.
5. Brush all over with egg wash — any filling that peeks through will only make it prettier once baked.
6. Preheat oven to 180°C/350°F and bake for 25-35 minutes, until deeply golden.
7. Enjoy warm or cold with tea or coffee.

Hugs, Alla xox

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