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Easter poppy seed loaf

    

Mazanec with poppy seed filling.

Cook

No. of servings

Ready in

1 h. 30 min.

Difficulty

medium

 

Categories:    

 

all-purpose flour / plain flour00
all-purpose flour / plain flour1.1lb500grams
breadcrumbs1tbsp1tablespoon
chicken egg3pcs3pieces
curd7oz200grams
fresh yeast0.75oz20grams
ground cinnamon1tsp1teaspoon
ground poppy seeds5.25oz150grams
lemon peel1tbsp1tablespoon
poppy seeds-
powdered sugar2.75oz80grams
powdered sugar-
salt-
sugar granulated2oz60grams
sugar granulated-
whole milk 3.5%1.5cup350milliliters

1. Poppy seed filling

ground poppy seeds 5.25 oz (150 g)  sugar granulated 2 oz (60 g)  ground cinnamon 1 tsp  breadcrumbs 1 tbsp  whole milk 3.5% 10 tbsp (150 ml)

Pour warm milk over the ground poppy seeds, sugar, ground cinnamon and breadcrumbs. Stir the filling and let it cool.

Poppy seed filling

2. 

whole milk 3.5% 3.25 tbsp (50 ml)  fresh yeast 0.75 oz (20 g)  sugar granulated  all-purpose flour / plain flour 1.1 lb (500 g)  powdered sugar 2.75 oz (80 g)  chicken egg 2 pcs  curd 7 oz (200 g)  whole milk 3.5% 10 tbsp (150 ml)  salt  lemon peel 1 tbsp

Stir fresh yeast and 1/2 teaspoon of sugar in a cup of warm milk and prepare leaven. Pour in a bowl flour, sugar, add eggs, cream cheese, milk, a pinch of salt, leaven and lemon zest.

3. 

all-purpose flour / plain flour

Knead the dough, sprinkle it with flour, shape a loaf and let it rise.

4. 

all-purpose flour / plain flour

Use your hands to stretch the dough gently on a floured board and form it into a circle with diameter about 30 - 35 cm. Place filling in the middle and spread it but leave some space dough around (about 5 cm).

5. 

Press the spare edges together ...

6. 

... and shape a loaf.

7. 

Transfer the mazanec on a baking tin lined with parchment paper so that the stuck part is at the bottom.

8. 

chicken egg 1 pc  poppy seeds

Brush the whole loaf with beaten egg, sprinkle with poppy seeds and slightly score the centre in the shape of a cross. Bake in preheated oven at 160 - 340°F (170°C) 50 minutes.

9. 

After 30 minutes, if needed, cover mazanec with aluminium foil (if the cake is browning quickly) and covered continue baking.

10. 

powdered sugar

Once finished, sprinkle it with sugar, let it cool and then cut it and serve. Delicious with sour cherry jam.

Bon appetit!

 

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