For 2 loaves, each 12 inches long: For the dough: 3 1/2 cups (500g) flour 2 tsp (10g) dry yeast 1/3 cup (80ml) oil 1 cup (240ml) water 1/4 cup (50g) sugar 2 tsp (10g) fine salt 4 View gallery For the poppy seed filling: 1 cup (200g) sugar 1 cup (250ml) milk 50g butter 1/2 tsp salt 400g freshly ground poppy seeds 1 tsp brandy or rum (optional) 1 egg 4 View gallery Additional Ingredients: 3.5–7 oz (100–200g) chopped white chocolate For serving: Powdered sugar 4 View gallery 4 View gallery Instructions: Prepare the dough: In a mixer bowl with a dough hook, combine flour, yeast, oil, water, sugar, and salt. Knead for 12–15 minutes until smooth and soft dough forms.
Cover and let rise for 1–2 hours or until the dough doubles in size. Prepare the poppy seed filling: In a saucepan, heat sugar, milk, butter, and salt until boiling, ensuring the sugar fully dissolves. Add the ground poppy seeds, stir, and then mix in the brandy (if using) and egg.
Stir until a spreadable mixture forms. Let cool to room temperature. Shape the cakes: Divide the dough into two portions.
On a floured surface, roll each portion into a rectangle about 1/4 inch thick. Spread half the poppy seed filling down the center third of each rectangle. Generously sprinkle with white chocolate.
Cut the two outer thirds of dough into strips and braid over the filling. Repeat with the second portion of dough. Place the braided loaves on a baking sheet lined with parchment paper.
Let rise in a warm place until alm.