orange and poppy seed bread

This bread was based on a recipe by one of my good friends who now lives in Germany. It’s called Osterkranz and I’ve been told it’s traditionally made during Easter.

My Easter was not leisurely, worked every single day of the holiday, but on my days off leading up to it I decided to try this recipe.

I did as usual started to play with the recipe. I found that the filling made only with poppy seeds was quite overpowering, their earthy flavour is so strong, a few sprinkles go a long way.

After a few bakes the recipe had changed quite a bit, with the addition of orange curd and more butter to make a softer dough.

Orange and poppy seed bread (serves 15 slices)

For the filling:

3 egg yolks

juice of 3 oranges and zest

1 tbsp cornflour

80g butter

100g sugar

3 tbsp poppy seeds

Whisk all ingredients together apart from poppy seeds. Take it over medium heat stirring constantly until it thickens. Leave it to cool completely.

For the dough:

300g strong white flour, plus extra for dusting

1 tsp salt

7g sachet fast-acting yeast

100ml milk

20g butter + 50g melted

1 egg, lightly beaten

1. Place flour, salt and yeast into large mixing bowl and stir until thoroughly combined

2. Warm the milk and 20g butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture and combine it with a fork. Add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.

3. Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.

4. Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.

5. Use some of the melted butter to grease two loaf tins. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm. Spread the cooled curd and sprinkle with poppy seed. Roll the dough and cut it lengthways.Twist both parts and place it onto oiled tin. Let it prove in the oven for 30 minutes.

6. Preheat oven to 175C. Brush dough all over with the remaining melted butter. Bake for 25-30 minutes or until you see a golden crust, whatever comes first.

7. Whilst the bread cools in a cookie rack. Mix 1/2 cup of caster sugar and 1/4 cup of water and bring it to boil. Once it creates big bubbles, remove from heat and brush it over the bread.