👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm milk, 1 tbsp sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.

   💡 Tip: Ensure milk is not too hot, or it will kill the yeast.
2. 2

   Make the dough: In a large bowl or the bowl of a stand mixer, whisk together 4 cups of flour, 0.5 cup sugar, and salt. Add the activated yeast mixture, softened butter, and 2 eggs. Mix until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time.

   ⏱️ 7 minutes
3. 3

   First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1.5 hours

   💡 Tip: A slightly warm oven (turned off) or a sunny spot works well.
4. 4

   Prepare the poppy seed filling: While the dough rises, combine poppy seeds and 1 cup of milk in a saucepan. Bring to a simmer over low heat and cook for 20-30 minutes, stirring occasionally, until the milk is mostly absorbed and the poppy seeds are soft. Remove from heat and let cool slightly.

   ⏱️ 30 minutes
5. 5

   Finish the filling: Once the poppy seed mixture has cooled a bit, transfer it to a food processor or use a mortar and pestle to grind it into a paste. Stir in 0.75 cup sugar, melted butter, lemon zest, vanilla extract, and almond extract (if using). Mix well. The filling should be thick.

   💡 Tip: Grinding the poppy seeds releases their flavor and creates a smoother texture.
6. 6

   Shape the bread: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches. Spread the poppy seed filling evenly over the dough, leaving a small border along the edges.

   💡 Tip: If the dough is difficult to roll, let it rest for 10 minutes.
7. 7

   Roll and cut: Starting from one of the longer sides, tightly roll the dough into a log. Pinch the seam to seal. Cut the log in half lengthwise, creating two long ropes of dough with the filling exposed.

   💡 Tip: Use a sharp knife or dental floss for a clean cut.
8. 8

   Form the loaf: Twist the two dough ropes together, keeping the cut sides facing outwards. Gently shape the twisted dough into a round or oval loaf and place it on a baking sheet lined with parchment paper.

   💡 Tip: Tuck the ends under to create a neat shape.
9. 9

   Second rise: Cover the shaped loaf loosely with plastic wrap or a damp cloth and let it rise in a warm place for 30-45 minutes, or until puffy.

   ⏱️ 45 minutes
10. 10

    Bake: Preheat oven to 350°F (175°C). Brush the top of the loaf with the egg wash. Bake for 35-40 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, loosely tent with foil.

    ⏱️ 40 minutes

    💡 Tip: An internal temperature of 190-200°F (88-93°C) indicates it's done.
11. 11

    Cool and serve: Let the bread cool on a wire rack for at least 30 minutes before slicing and serving. This bread is best enjoyed fresh.

    💡 Tip: Warm slices are delicious with a cup of tea or coffee.