Poppy Seed Twisted Loaf with Sour Cherry Jam and Rum Glaze

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 2 Egg

• Condiments

  • 50 g Honey
  • 1 tbsp Lemon juice
  • 1 jar Sour cherry jam

• Baking & Spices

  • 3 drops Almond extract
  • 500 g Flour
  • 4 g Instant yeast
  • 200 g Poppy seeds, finely ground
  • 150 g Powdered sugar
  • 1 tsp Salt
  • 120 g Sugar

• Dairy

  • 80 g Butter
  • 1 tbsp Butter
  • 464 3/4 ml Milk

• Beer, Wine & Liquor

  • 6 tbsp Rum

Found on cinnamonandcoriander.com

Description

Directions

• In the bowl of your standmixer mix the flour and salt together.
• Heat up the milk until lukewarm, add sugar, yeast,egg and almond extract and stir to combine everything. Pour this mixture into your flour and knead with the hook attachment for a couple of seconds until it starts to come together a bit. Then add the butter bit by bit. Knead the dough about 5 to 7 minutes in the standmixer ( or with your hands for about 10 minutes) until your dough is very soft, smooth and elastic.
• Shape the dough into a ball, brush with a bit of oil and let it proof in a lightly oiled, covered bowl for about 2 h or until doubled in size.
• You can also put the covered bowl in the fridge to proof over night. If you go for the overnight proof, your ingredients can be mixed cold apart from the butter which needs to be softened. Also, if proofing overnight, I recommend only using 4 g of yeast !
• For the filling: heat milk in a medium pot and add sugar and honey. Bring to a boil and add the ground poppy seeds. Let everything bubble up once, then take off the heat and transfer to a different bowl to cool down. Once slightly cooled, stir in rum, butter and lemon zest.
• Stir lemon juice and rum into the sour cherry jam. If using frozen cherries, make sure they are thawed completely and have been drained in a sieve. You might even consider blotting them dry with a paper towel.
• Once the dough has doubled in size, knead quickly for a minute (overnight proves dont should NOT be kneaded again )
• Roll out the dough into a large rectangle about ¼-inch thick.
• Spread your poppy seed felling onto the dough, leaving a 1,5 cm seam on the edges. Sprinkle cherries on top of the poppy seed filling or, if using jam, top filling with dollops of sour cherry jam using a tsp.
• Roll the dough up like you would for cinnamon rolls, from one long end to the other long end.
• Using a knife, dough cutter, or bench scrape, cut down the center of the roll leaving 1½ to 2-inches in tact on one end.
• Twist the two cut pieces one over the other until the ends meet.
• Pinch the ends together and tuck them underneath. Place the poppy seed loaf on a greased baking sheet. Cover the loaf with plastic wrap and let rise for 30 minutes. In the meantime, preheat oven to 350 F or 180 C.
• Brush loaf with the egg wash and bake for 35 to 40 minutes. During the last 15 minutes, cover the braid with foil to keep it from browning to much. Take loaf out of the oven after baking and let cool.
• Whisk together the ingredients for the glaze. Once the loaf has cooled down a little you can glaze it. Enjoy while still slightly warm!