Braided Sweet Bread – Twice As Nice With Poppy Seed & Hazelnut Fillings<br />Bookmark Recipe: https://www.scrumdiddlyumptious.com/sweet-braided-bread<br /><br />Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.<br /><br />******************************************************<br /><br />Despite all the delicious international cake and pastry novelties out there, such as American apple pie, Mexican paletas, or Italian sfogliatelle, sometimes it's hard to beat a good ol' German hefezopf – literally a "yeast braid." But you should never underestimate the sweet bread, because as the following two recipes will show, it's the treat for all seasons. <br /><br />You'll Need (for 2 bread braids):<br /><br />For the dough:<br /><br />- 24½ oz flour<br />- 4½ oz sugar<br />- 1 tbsp active dry yeast<br />- pinch of salt<br />- 3½ oz soft butter<br />- 2 eggs<br />- 10 fl oz warm milk<br />- flour for the work surface<br /><br />For the hazelnut filling:<br /><br />- 3½ fl oz cream<br />- 2 oz sugar<br />- 4½ oz hazelnuts, chopped<br />- egg yolk for egg wash<br /><br />For the poppy seed filling:<br /><br />- 4½ oz blue poppy seed<br />- 2 oz sugar<br />- 1 tsp vanilla extract<br />- 6 fl oz milk<br />- egg yolk for egg wash<br /><br />Here's How:<br /><br />1. Mix all the dough ingredients together and knead well with your hands. Cover the dough and let it sit in a warm place for 1 hour. Then knead the dough again, divide it in half, roll out one half on a floured work surface, and cut it into a square.<br /><br />2. Add the sugar to the cream and stir over medium heat while the mixtures come to a boil. Add the chopped hazelnuts and stir into the sweet cream. Coat the first dough half with the hazelnut filling, leaving a ⅓ inch margin around the entire thing. Roll up the dough, slice it as shown in the video for a decorative design, and brush with the egg yolk.<br /><br />3. Bake at 320°F for 25 minutes on a parchment paper-lined sheet pan.<br /><br />4. Knead the second portion of dough once again, roll it out on the work surface, and cut it into a square. Add the poppy seed filling ingredients to a saucepan and let simmer.<br /><br />5. Coat the dough with the poppy seed filling, leaving a ⅓ inch margin around the entire thing. Roll up the dough, slice it as shown in the video for a decorative design, and brush with the egg yolk.<br /><br />6. Bake at 320°F for 25 minutes on a parchment paper-lined sheet pan.<br /><br />You can find the recipe for the Blueberry Danish Roll featured in the bonus video here: https://www.scrumdiddlyumptious.com/blueberry-danish-roll
