Alright, ready for baked sweets again. Bitter-sweet pleasures to be precise.
This poppy seed bread flower belongs to the category ‘simple, but impressive’ (one of my favourite 😉 ) – a recipe for show-offs …
Mother-in-law has announced a visit? That’s your recipe! Want to contribute some baked treat to a party buffet that convinces in terms of taste and appearance + can be eaten without plate and cutlery? – That’s it!
Remember this savoury kalacs I adapted from Viviane nearly two years ago? – This is actually its sweet sister. You could fill it will all kinds of ingredients – the only limit is your imagination: chocolate, nuts, fruit, or perhaps a cardamom filling? …
I am true to poppy seeds and again have to admit my slightly monothematic cooking and baking lately. But if poppy seeds and marzipan make such a tempting combination?! How could you resist?
… And there’s a lot of poppy seeds in this cake/bread: The ratio is such that there’s not only a hint of poppy seeds, but a good deal – a bittersweet moist filling entangled with fluffy milk bread! Mmmh…
Bread flower with poppy seed marzipan filling
dough: 300 g flour (+ some more for rolling), dash of salt, 120 ml milk, 30 g butter, 2 tablespoons sugar, 2 teaspoons active dried yeast, 1 egg
filling: 100 ml milk, ½ teaspoon dried orange zest, 100 g marzipan, 100 g poppy seeds
(optional glaze: 2 teaspoons icing sugar, 2 tablespoons water)
In a small saucepan heat milk until lukewarm. Dissolve sugar and butter in small pieces, finally add yeast. In a medium bowl mix flour and salt. Add egg and yeast-milk. Knead for at least 5 minutes. Cover bowl and let dough rise for about one hour until it has doubled in volume.
In the meantime, ground poppy seeds in a kitchen blender. In a small saucepan bring milk and dried orange zest to cook, reduce temperature, add flakes of marzipan and dissolve. Finally add poppyseeds. Set aside for about 10 minutes to soak.
Preheat oven to 180° C. Divide the dough into three equal parts and roll each piece of dough into a disc of 25 cm diameter on a flour dusted working surface. Transfer first disk to the greased bottom of a cake pan (alternatively on a baking tray lined with baking paper), spread half of the filling. Place the second disc on top. Spread second half of filling and cover with the last disk. Now place a glass in the centre and press lightly.
With a knife divide the dough into four equal parts, each quarter into another four equal parts – so that you end up with 16 segments.
Now hold the tip of two segments (one with each hand) and twist them three times outwards. Continue with all segements. (See pictures above.)
Carefully remove the glass in the centre of the dough and let rest for another 10 minutes. Place poppy seed bread flower on a baking tray and bake for 20-25 minutes. Remove from oven, optionally brush with sugar glaze and let cool. Eat lukewarm or fully cooled.