POPPY SEED FILLED SWEET BREAD WITH THREE KEY SECRETS TO SUCCESS
A classic sweet bread enriched with a luscious poppy seed filling. The perfect balance of soft dough and fragrant filling, made with patience and care. Follow these three secrets to achieve the perfect cozonac texture and rise.
ποΈ Three Secrets for Perfect Cozonac
- Knead the dough thoroughly for at least 30 minutes by hand until it reaches the “ear lobe” elasticity test (soft but resilient). A stand mixer can help, but hand kneading yields authentic texture.
- Cover the dough during proofing and place it in a warm, draft-free spot (like an unheated oven).
- Ensure all ingredients are at room temperature to promote proper rising.
π₯£ Ingredients
Dough:
- 600 g all-purpose flour
- 125 g butter
- 120 ml sour cream
- 50 ml milk
- 70 ml water
- 100 g sugar
- 1 packet vanilla sugar
- 4 egg yolks
- 1 tbsp oil
- 1 vial vanilla essence
- Zest of 1 orange
- 25 g fresh yeast
Poppy Seed Filling:
- 300 g ground poppy seeds (preferably freshly ground in a coffee grinder)
- 1 cup milk
- 3 tbsp sugar (adjust to taste)
- 1 packet vanilla sugar
- 1 vial vanilla essence
Instructions
- Activate Yeast
- Dissolve fresh yeast in a little warm milk and let it bloom for about 10 minutes.
- Prepare Dough
- Combine all dough ingredients, incorporating yeast mixture.
- Knead by hand for 30 minutes or use a bread machine/mixer until elastic and soft.
- Cover with plastic wrap or a towel and place in a warm, draft-free area to rise for at least 1 hour.
- Make Poppy Filling
- Simmer poppy seeds, milk, sugar, and vanilla sugar for about 20 minutes until soft and fragrant.
- Remove from heat and stir in vanilla essence.
- Shape and Fill
- Divide risen dough into two equal parts.
- Roll each into a rectangle and spread with poppy seed filling.
- Roll up each into a log.
- Braid the two rolls together and place into a 26 cm diameter pan.
- Let rise for 30β45 minutes.
- Bake
- Brush the loaf with beaten egg yolk mixed with a little milk.
- Sprinkle with sugar and poppy seeds.
- Bake at 180Β°C (356Β°F) for 50 minutes to 1 hour until golden brown.
π‘ Tips
- The “ear lobe” test ensures ideal gluten development for soft, chewy bread.
- Keep dough warm but not hot while rising to avoid killing yeast.
- Freshly ground poppy seeds provide superior flavor and texture.
- Braiding the dough adds an elegant swirl to your loaf.
π Final Thoughts
With patience and proper technique, this poppy seed filled sweet bread delivers a tender crumb and aromatic filling. Itβs a timeless treat for special occasions or cozy family gatherings.