Efrat's Notebook

Poppy Seed Crunch Cake Draft

A buttery yeast cake rolled around a poppy seed filling and braided into a loaf pan. I make the dough a day ahead and let it rise in the fridge overnight.

  • Prep45 min
  • Cook25 min
  • Rest10 hr
  • Total11 hr 10 min
  • Makes1 11-inch (28 cm) loaf cake
  • KashrutDairy

What you need

Amount:1

Filling

Dough

How I make it

Poppy seed filling

  1. Put all the filling ingredients except the cookie crumbs in a medium heavy saucepan.

  2. Bring just to a boil over medium heat, stirring, until smooth.

  3. Take off the heat, stir in the crumbs and set aside to cool completely.

Dough

  1. Put the flour, yeast, sugar and salt in a stand mixer bowl and mix with the paddle.

  2. With the mixer running on medium, gradually add the water and the egg.

  3. Knead for 5 minutes on medium-low, until the dough pulls away from the bottom of the bowl and clings to the hook.

  4. Gradually add the butter cubes. Increase to medium and knead for about 3 minutes, until all the cubes are worked in.

  5. Keep kneading for another 8-10 minutes, scraping down the sides now and then, until all the butter is absorbed.

  6. Knead for 1-2 more minutes on high, until the dough is very soft and silky and sticks to the bowl.

  7. Turn the dough onto a floured surface and knead by hand for 30 seconds.

  8. Transfer to a greased bowl, cover with plastic wrap and leave at room temperature for about 1 hour, until doubled.

  9. Flour the dough and the bowl, wrap in plastic wrap and let rise in the fridge overnight.

Shaping and baking

  1. Grease an 11-inch (28 cm) loaf pan and line the bottom with parchment paper.

  2. Punch down the dough and turn it onto a floured surface. Roll it into a 14 x 11-inch (36 x 28 cm) rectangle.

  3. Spread the poppy seed filling over the rectangle in a thin, even layer, leaving a ½-inch (1.5 cm) border on all sides.

  4. Roll up the rectangle from the long side.

  5. Cut the roll in half lengthwise into 2 strips and braid them with the cut, filled side facing up. Open the cut side a little.

  6. Push the ends in a little so the braid fits the pan and keeps its height, and carefully transfer it to the pan.

  7. Cover with plastic wrap and let rise at room temperature for about 1 hour, until the dough reaches 2/3 of the way up the pan (not until doubled).

  8. Meanwhile, preheat the oven to 350°F (180°C).

  9. Bake for about 25 minutes, until deep golden brown. If it browns too fast, tent loosely with foil.

  10. Cool in the pan on a rack for 10 minutes, then turn out and let cool completely on the rack.

What I've learned

  • I let the braid rise only to 2/3 of the pan's height, not until doubled, so it doesn't overflow in the oven.

Source: ChefEf (chefef.com)