Mohn-Hefezopf (German Braided Bread with Poppy Seed)
We’re taking a trip to Deutschland for today’s meals! First up, we have this delicious Mohn-Hefezopf — a dish loved by Germans and soon loved by you too!
Prep time: 15 mins
Cook time: 30 mins
Rest time: 1 hr 30 mins
Total time: 2 hrs 15 mins
Yields 1 loaf (18 slices)
– 3/4 cups milk
– 3 1/2 tsps active-dry yeast
– 5 1/2 tbsps unsalted butter
– 1/3 cups granulated sugar
– 4 cups all-purpose flour
– 1 pinch sea salt
– 2 eggs
– 1/2 lemon (optional)
– pearl sugar
Poppy Seed Filling
– 1/4 cups milk
– 2 tbsps butter
– 1 1/4 cups poppy seeds
– 1/4 cups sugar
Egg Wash
– 1 egg
– 3 tbsps milk
Directions
Warm the milk until lukewarm. The temperature should be between 95 and 110 degrees F, basically body temperature or a tad warmer. Add in the yeast and let sit until bubbly, for about 10 mins.
In the meantime, in a large bowl (or the bowl of a stand mixer), combine the flour, salt and sugar.
Add in the bubbly yeast-milk mixture, room temperature butter and eggs. Add in the lemon zest (optional). Knead the dough on low until smooth, about 8 mins.
Cover airtight and let rest in a warm spot for about 30 mins. The dough should have increased in size by 50%.
In the meantime, get the poppy seed filling ready. Combine the milk and butter in a small saucepan and heat until boiling. Then remove from heat and stir until the butter is dissolved. Stir in the poppy seeds and sugar and set aside.
Knead the dough briefly, then roll it out into a 24 by 20 in. rectangle. Spread on the poppy seed filling. Fold the long side in half, creating a 12 by 20 in. rectangle with the filling in the middle.
Cut into 3 long strips and braid with the poppy seed filling facing out or up. Fold under the ends to achieve a more consistent braid look and stretch out and push together any sections that need it. Place onto a baking sheet covered with parchment paper or reusable silicone baking mats. Cover loosely with a clean linen towel and allow to rest in a warm spot for half an hour. In the meantime, preheat the oven.
Transfer to a baking sheet prepped with parchment paper or a reusable silicone baking mat, and allow to rise for another 15 minutes. Meanwhile, preheat your oven to 320 degrees F (160 degrees C) on the convection setting.
Brush on the egg-milk wash, sprinkle with pearl sugar (optional), and bake on the middle rack for about 30 to 35 mins. Cover your Hefezopf with some aluminum foil for the last 10 mins of baking, so it doesn’t get too dark.
Remove from oven and let cool for about 30 mins before cutting up and serving.
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