POPPY SEED WREATH BREAD

End your week with this stunning braided wreath bread filled with aromatic poppy seeds — a beautiful centerpiece for any table. This versatile recipe can be adapted with walnuts, cinnamon, cocoa, or Nutella fillings. Perfect for weekend baking with a rewarding finish!

🥣 Ingredients

Dough:

300 g all-purpose flour
80 g sugar
1/4 tsp salt
3/4 packet dry yeast (6 g)
1 packet vanilla sugar (Bourbon vanilla recommended)
2 small eggs (room temperature)
45 g melted butter
60 ml warm milk
45 ml warm water

Filling:

25 g poppy seeds
25 g sugar
30 g melted butter

For brushing:

1 small egg
2 tbsp milk

Instructions

Prepare the Poppy Filling

Grind poppy seeds and sugar together as finely as possible.

Make the Dough

Mix flour, sugar, and salt in a bowl.
Beat eggs and combine with milk, water, and melted butter.
In a bread machine or mixer, pour the egg mixture first, sprinkle dry yeast and vanilla sugar on top, then add the flour mixture.
Set the bread machine to knead and proof.
Alternatively, knead by hand and let the dough rise in a warm place for 1 hour.

Roll and Layer the Dough

Lightly flour your surface and gently knead the risen dough.
Roll out a thin sheet approx. 40 x 40 cm.
Cut 3 circles with a diameter of 20 cm (using a plate and pastry cutter).
Place the first circle on a parchment-lined baking tray, brush with melted butter, and evenly spread a thin layer of poppy filling. Leave a small border around the edges.
Repeat the process with the second and third circles, layering each with butter and poppy filling.
Knead remaining dough, roll out a fourth circle, and place on top without butter or filling. You now have a four-layer “cake” of dough and filling.

Cut and Braid

Using a pastry cutter, cut the layered dough into 4 equal sections vertically, but stop just short of the center.
Cut each section in half again to make 8 slices, then cut each of those in half to get 16 slices total.
Take two adjacent slices and twist them twice outward.
Twist the twisted pairs once more outward, sealing the ends together firmly to resemble flower petals.
Make sure the ends are pinched tightly to prevent unraveling.

Proof the Wreath

Place the baking tray inside a plastic bag and let the wreath rise in a warm place for 45 minutes.

Bake

Preheat oven to 220°C (428°F).
Brush the wreath with beaten egg mixed with milk.
Pinch any ends that loosened during proofing again.
Lower oven temperature to 180°C (356°F) and bake for 20-25 minutes, until golden brown.

💡 Tips

Grinding poppy seeds finely ensures a smooth filling.
Be gentle while layering to keep dough airy.
Twisting technique creates a beautiful braided flower look.
Seal ends well to avoid unraveling during baking.
Brush generously with egg wash for a shiny crust.

📝 Final Thoughts

This Poppy Seed Wreath Bread is a visually stunning and delicious treat that brings elegance to any occasion. Its buttery layers and aromatic filling make it perfect for festive tables or special weekend breakfasts. Once you master the braiding, it becomes a rewarding centerpiece everyone will admire.