March 26, 2008

Celebration Bread: Walnut&Poppy filled Braided Bread - Bread Baking Day #08

This time the theme was celebration breads for the Bread Baking Day #08 hosted by Wild Yeast. I decided to bake a combination of my braided bread and the Hungarian beigli, however the walnut filling is prepared differently. The last photo was taken when it was already

600 g flour
50 g sugar
70 g butter

5 dl milk
20 g yeast
1/2 teaspoon salt

For the poppy filling :
250 g poppy
180 g sugar
40 g wheet groat
250 ml milk

2 packs vanilla sugar
lemon zest

For the walnut filling :
250 g walnut
180 g sugar

250 ml milk
2 packs vanilla sugar
lemon zest

40 g breadcrumbs

Warm milk a bit. It should be lukewarm.
In 1 dl milk add yeast, 3 tablespoon flour.
To the rest of the milk add sugar, salt.

Mix flour with yeast mixture and work on it for 30 minutes.
When it is nearly ready add cooled melted butter.
Leave for an hour in a warm place.
Prepare poppy filling:
Cook milk, add with sugar and wheet groat mixed grated poppy and let it cool down. Add lemon zest.
Preapre walnut filling: Warm milk with sugar, vanilla stir in with breadcrumbs mixed walnut. Put aside an after it is cooled down add lemon zest.
Half dough, roll out and smear filling on it. Roll it up and braid (see below). Use some melted butter to keep the parts together. Bake for 1 hour on 160°C. Smear an egg on top so that it
gets nice red.


Susan said...

Wow, that looks amazing. How much vanilla sugar is in a pack? In the US some restaurants serve sugar in little paper packets that have about 1 teaspoon; is this similar? Thanks so much for sending this bread to BreadBakingDay!

chriesi said...

Thank you. It is about 8 g, hope this helps.

SaraLynn said...

This looks wonderful! It's making me hungry!

Elizabeth said...

Wow!! I love that it is as stunningly beautiful, in a completely different way, on the inside as on the outside of the bread.


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