Brush The Dough & Cut The Roll – Then You'll Be Amazed!
- 5 years ago
Braided Sweet Bread – Twice As Nice With Poppy Seed & Hazelnut Fillings
Bookmark Recipe: https://www.scrumdiddlyumptious.com/sweet-braided-bread
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Despite all the delicious international cake and pastry novelties out there, such as American apple pie, Mexican paletas, or Italian sfogliatelle, sometimes it's hard to beat a good ol' German hefezopf – literally a "yeast braid." But you should never underestimate the sweet bread, because as the following two recipes will show, it's the treat for all seasons.
You'll Need (for 2 bread braids):
For the dough:
- 24½ oz flour
- 4½ oz sugar
- 1 tbsp active dry yeast
- pinch of salt
- 3½ oz soft butter
- 2 eggs
- 10 fl oz warm milk
- flour for the work surface
For the hazelnut filling:
- 3½ fl oz cream
- 2 oz sugar
- 4½ oz hazelnuts, chopped
- egg yolk for egg wash
For the poppy seed filling:
- 4½ oz blue poppy seed
- 2 oz sugar
- 1 tsp vanilla extract
- 6 fl oz milk
- egg yolk for egg wash
Here's How:
1. Mix all the dough ingredients together and knead well with your hands. Cover the dough and let it sit in a warm place for 1 hour. Then knead the dough again, divide it in half, roll out one half on a floured work surface, and cut it into a square.
2. Add the sugar to the cream and stir over medium heat while the mixtures come to a boil. Add the chopped hazelnuts and stir into the sweet cream. Coat the first dough half with the hazelnut filling, leaving a ⅓ inch margin around the entire thing. Roll up the dough, slice it as shown in the video for a decorative design, and brush with the egg yolk.
3. Bake at 320°F for 25 minutes on a parchment paper-lined sheet pan.
4. Knead the second portion of dough once again, roll it out on the work surface, and cut it into a square. Add the poppy seed filling ingredients to a saucepan and let simmer.
5. Coat the dough with the poppy seed filling, leaving a ⅓ inch margin around the entire thing. Roll up the dough, slice it as shown in the video for a decorative design, and brush with the egg yolk.
6. Bake at 320°F for 25 minutes on a parchment paper-lined sheet pan.
You can find the recipe for the Blueberry Danish Roll featured in the bonus video here: https://www.scrumdiddlyumptious.com/blueberry-danish-roll
Bookmark Recipe: https://www.scrumdiddlyumptious.com/sweet-braided-bread
Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.
******************************************************
Despite all the delicious international cake and pastry novelties out there, such as American apple pie, Mexican paletas, or Italian sfogliatelle, sometimes it's hard to beat a good ol' German hefezopf – literally a "yeast braid." But you should never underestimate the sweet bread, because as the following two recipes will show, it's the treat for all seasons.
You'll Need (for 2 bread braids):
For the dough:
- 24½ oz flour
- 4½ oz sugar
- 1 tbsp active dry yeast
- pinch of salt
- 3½ oz soft butter
- 2 eggs
- 10 fl oz warm milk
- flour for the work surface
For the hazelnut filling:
- 3½ fl oz cream
- 2 oz sugar
- 4½ oz hazelnuts, chopped
- egg yolk for egg wash
For the poppy seed filling:
- 4½ oz blue poppy seed
- 2 oz sugar
- 1 tsp vanilla extract
- 6 fl oz milk
- egg yolk for egg wash
Here's How:
1. Mix all the dough ingredients together and knead well with your hands. Cover the dough and let it sit in a warm place for 1 hour. Then knead the dough again, divide it in half, roll out one half on a floured work surface, and cut it into a square.
2. Add the sugar to the cream and stir over medium heat while the mixtures come to a boil. Add the chopped hazelnuts and stir into the sweet cream. Coat the first dough half with the hazelnut filling, leaving a ⅓ inch margin around the entire thing. Roll up the dough, slice it as shown in the video for a decorative design, and brush with the egg yolk.
3. Bake at 320°F for 25 minutes on a parchment paper-lined sheet pan.
4. Knead the second portion of dough once again, roll it out on the work surface, and cut it into a square. Add the poppy seed filling ingredients to a saucepan and let simmer.
5. Coat the dough with the poppy seed filling, leaving a ⅓ inch margin around the entire thing. Roll up the dough, slice it as shown in the video for a decorative design, and brush with the egg yolk.
6. Bake at 320°F for 25 minutes on a parchment paper-lined sheet pan.
You can find the recipe for the Blueberry Danish Roll featured in the bonus video here: https://www.scrumdiddlyumptious.com/blueberry-danish-roll