Poppy Seed Streusel Bread
one 18-inch loaf
Ingredients
Dough
- ¾ cup warm milk, between 100-110 degrees F (187 ml)
- 1 ½ teaspoons active dry yeast (6 grams)
- 3 ½ cups all-purpose flour (437 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon salt
- ⅓ cup butter, softened at room temperature (75 grams)
- 1 large egg, room temperature
Poppyseed filling
- ¾ cup poppy seeds (101 grams)
- ½ cup milk (125 ml)
- ¾ cup granulated sugar (150 grams)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- egg wash (1 large egg beaten with 1 tablespoon water)
Streusel
- ¾ cup all-purpose flour (94 grams)
- ¼ cup brown sugar (50 grams)
- ¼ cup butter, melted (57 grams)
- ½ teaspoon cinnamon
- pinch of salt
Instructions
- Make the dough. Combine warm milk with yeast and let sit for 5 minutes or until foamy.
- Add flour, sugar, salt, softened butter, and egg to the bowl of a stand mixer. Add yeast mixture and mix to combine. Use dough hook and knead until smooth, about 7-8 minutes. Alternatively, knead the dough by hand. Transfer to a clean bowl and cover. Let rise in a warm area until doubled, about 1 hour.
- Meanwhile, make poppyseed filling. Use a spice mill or coffee grinder to grind the poppy seeds to a powder. Combine milk and sugar in a small pot and bring to a simmer over low heat. Turn off the heat and add ground poppy seeds, lemon zest, and vanilla, stirring to combine. Let cool completely.
- Prepare streusel. Combine flour with brown sugar, melted butter, cinnamon, and a pinch of salt in a medium bowl until well combined. Set aside.
- Preheat oven to 350 degrees F.
- Punch down dough. Lightly dust a clean work counter with flour and roll out dough until it's 18x12 inches. Spread poppyseed filling evenly on top and roll it into an 18-inch long log starting with the long side. Place log with the seam side down on a baking sheet lined with parchment paper. Brush with egg wash and gently press the streusel on the top. Loosely cover and let rise for 30 minutes.
- Bake bread for 40-50 minutes or until golden brown and the internal temperature of the bread reaches 190-200 degrees F. Remove from oven and let cool completely.
Notes
You can make the bread dough the day before and let it rest in the refridgerator overnight. Bring it to room temperature before filling and shaping.
