Braided Poppy Seed Bread

Warm 120 g of milk to 30°C (86°F) and pour it into a deep bowl. Add 1 tsp of dry yeast (or 8 g of fresh yeast), ½ tsp of sugar and 100 g of sifted flour. Mix thoroughly, cover with cling film and leave in a warm place for 40 minutes.

Add 40 g of sugar, 40 g of softened butter, the egg yolk, ½ tsp of vanilla extract and ¼ tsp of salt to the risen sponge. Mix thoroughly, then sift in 130 g of flour.

Knead the dough for 10–15 minutes, then place it in a deep oiled bowl and cover with cling film. Let it rise in a warm place for 2 hours, until doubled in size.

Roll out the risen dough into a rectangle. Spread the filling evenly, leaving a small gap around the edges. Roll it into a log and pinch the seam tightly.

Cut the log lengthwise into two equal parts and twist them together to form a braid. Place it in a well-greased baking pan, cover with cling film and leave to rise in a warm place for 1 hour.

Bake in a preheated oven at 180°C (350°F) for 25–30 minutes.

Combine 100 g of milk, 100 g of sugar and 40 g of butter in a saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves and the butter melts completely. Remove from the heat and let it cool to room temperature.

Pour the cooled mixture into a bowl with 200 g of ground poppy seeds and the egg white. Mix thoroughly and set aside.

While the bread is baking, combine 200 g of water and 200 g of sugar in a saucepan and bring to a boil. As soon as the bread is baked, gradually pour the syrup over the top and let the bread cool and soak in the pan. Then carefully remove it from the pan.