Brioche with poppy seed filling
Lena from Mein leckeres Leben (My Delicious Life) has come up with a new recipe:
And this is how it's done.
INGREDIENTS (for 12 - 14 pieces)
for the dough
- 500 g spelt flour
- 1/2 cube yeast
- 200 ml lukewarm milk
- 1 egg
- 100 g soft butter
- 1/4 tsp bourbon vanilla
- 1 pinch of salt
- 50 g raw cane sugar
for the filling
- 100 grams of poppy seeds
- 200 g curd cheese
- 50 ml whipped cream (or milk)
- 80 g raw cane sugar
- 50 g soft butter
- 1 organic lemon, zest
- 1 pinch of cinnamon
for the glaze
- 4 tsp powdered sugar
- 1-2 tsp lemon juice
METHOD
- For the dough, knead all the ingredients into a smooth and supple dough – preferably with a food processor for about 5 minutes at the lowest setting.
- Cover and let the dough rise for about 45 minutes.
- For the filling, mix the softened butter well with the quark, sugar, lemon zest and cinnamon. Stir in the whipped cream and poppy seeds.
- After the resting time, place the dough on a lightly floured work surface, shape into a roll and divide into 12-14 pieces.
- Spread/roll out each piece into a small rectangle (not too thin!). Spread the poppy seed filling over the dough with a knife. Roll up the dough lengthwise. Score the roll lengthwise, do not cut through the top end. Now you can see the poppy seed filling. Alternately place the two strands of dough on top of each other and build a circle to form a “nest”. Place on two baking trays lined with baking paper. Let it covered rest for another 30 minutes.
- Preheat the oven to 170°C hot air. Brush the nests with milk after the rest. Bake in the oven for 20 minutes until golden brown.
- Allow the nests to cool. For the glaze, mix the sugar with the lemon juice and drizzle over the nests.
