Poppy seed loaf with sourdough
The basic recipe is Szoky's recipe which I leavened. If you want to make it with yeast, check out his recipe on his YouTube channel. :)
Ingredients
Pasta
- 300 g flour
- 60 g sugar
- 1 cs vanilla sugar
- 2 db egg yolk
- 120 g sourdough Active
- 1,5 dl milk
- 75 g butter + fat (35 g + 40 g)
- 1 tweets salt
Filler
- 200 g poppy minced
- 75 g sugar
- 1,5 dl milk
- 0,5 dl meringue 30%
- 1 db grated lemon zest
- 50 g honey
Instructions
- Measure out the ingredients for the dough except the butter, fat and salt and start kneading the dough. After a few minutes of kneading, add the butter and the fat and then add the salt at the very end of the kneading.
- Once the dough is puffed out, place it in a greased baking dish and let it rest for 1 hour.
- Start folding the dough. Make the first folding in any way you like, then put it in the rising pan to rest for 45 minutes.
- Then the second fold and again 45 minutes rest.
- Make the last third fold and leave to rest for 1 hour.
- Divide the dough into two dumplings and refrigerate for about 12 hours (I usually put them in an airtight container).
- Roll out the dough balls and leave to temper for 1-2 hours at room temperature.
- In the meantime, prepare the poppy seed filling: put the milk and cream in a saucepan and add the lemon zest, sugar and poppy seeds. Heat slightly, no need to boil! Turn off the heat and add the honey at the end and leave to cool.
- Stretch the dough dumplings into rectangles, then smooth the poppy seed filling over them and shape them in the same way as the bejgli. Fold in the two edges and roll up, if you're happy with that you can bake them that way or even braid the two sticks together. I put them in a ceramic baking pan, which I greased with a little bit of butter and sprinkled with breadcrumbs. I baked my loaf at 25 degrees for 4 hours.
- Preheat the oven to 200°C on the bottom-up baking programme.
- Once the oven is preheated, place the loaf in the oven and turn the oven down from 200 degrees to 180 degrees. I baked with the lid on for 45 minutes, then without the lid on for another 10 minutes. (If you are not baking in a pan with the lid on, you should watch out and if the top of the cake is very brown, cover it with a piece of tin foil to prevent it from burning.)
Video
