Glazed Poppy Seed Braid

poppyseed braid
Ths recipe features Love 'n Bake's poppyseed filling.  A warm, yeasty bread great with coffee or cocoa.
Recipe By: Chef Hitz
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


  • For the glaze:
    • 1 tablespoon milk
    • 1 teaspoon light corn syrup
    • 1 1/4 cups confectioner’s sugar
    • 1/2 teaspoon grated lemon or orange zest, optional
  • For the Pastry:
    • 1/2 cup warm water
    • 4 teaspoon active dry yeast
    • 1/4 cup granulated sugar
    • 1/2 cup milk
    • 1/2 stick (2 ounces) unsalted butter
    • 2 egg yolks
    • 1 teaspoon grated lemon zest
    • 3/4 teaspoon salt
    • 3 1/2 to 4 cups all-purpose flour
    • 1 can Love'n Bake ™ Poppy Seed Filling


Combine the water, yeast and sugar in a small bowl. Set aside.

2. Scald the milk until heated but not boiling. Stir in the butter until melted. Add egg yolks and lemon zest then combine in the bowl of a mixer with the yeast. Stir in the flour and salt a little at a time to make a soft, sticky dough. Knead on medium speed until a smooth, soft dough forms, about 8 minutes. Cover and let rise until doubled.

3. Preheat the oven to 325°F. Grease a 9 x 5-inch loaf pan.

4. Flatten the dough on a well-floured surface then roll it into a rectangle that measures about 10 inches wide and 20 inches long. The dough should be about 1/4- to ½-inch thick. Spread the Love’n Bake™ Poppy Seed Filling evenly over the dough leaving a 1-inch border on each of the shorter ends. Spread the ends with some of the egg wash. Starting from the shorter end, roll the dough, jelly-roll style, into a tight log.

5. Press the ends of the rolled dough to make a neat log about the length of the prepared pan. With a sharp chef’s knife, cut the log of dough in half lengthwise. Carefully twist the two pieces of dough together then place the twisted dough into the prepared pan.

6. Brush the dough with egg wash. Cover it loosely with plastic wrap and place the dough in a warm place to rise. Let the dough rise until doubled in bulk, about 1 to 1 1/2 hours depending on the temperature in your kitchen.

7. While the loaf proofs, make the glaze. Heat the milk and corn syrup in a small saucepan until too hot to touch. Whisk in the confectioner’s sugar and stir until smooth.

8. Uncover the loaf. Brush it again with egg wash and bake the loaf until well browned and cooked through, about 40 to 45 minutes.

9. Brush the hot loaf with the sugar glaze. Let the bread cool in the pan for about 10 minutes then unmold the bread onto a wire rack. Brush the loaf with more of the glaze. Then let the bread cool completely before serving or wrapping for longer storage.

To learn more about Chef Hitz and his book, visit his web site:

Additional Notes

Egg wash: 1 egg beaten with 1 teaspoon water
Recipes From - The Gourmet Food And Cooking Resource