Homemade Sourdough Brioche with Poppy Seed Filling

Homemade poppy seed brioche is a must at every Easter brunch. This sourdough brioche with a sweet poppy seed filling is made without yeast or eggs. If you replace the milk in the dough with a plant-based alternative, the Easter brioche will be vegan.

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Poppy seed filling with vanilla custard

For this recipe, I opted for a poppy seed filling with vanilla custard. It is quick and easy to prepare and if you replace the milk with a plant-based alternative, this filling is vegan. Bring the milk to the boil and cook with vanilla custard mix and ground poppy seeds to make a firm custard. You can also prepare a poppy seed filling with whisked egg whites or use a store-bought poppy seed filling.

Instructions: Braiding the brioche

The braided sweet bread is not braided in the classic way, but twisted. Instead of one large roll of dough, you can also fill several small rolls of dough with poppy seeds and braid them into a classic three- or six-strand braid.

How to braid a classic Viennese six-strand braid

How to store the brioche with poppy seed filling

Thanks to the sweet filling and the sourdough, this poppy seed plait stays fresh for four to five days. The braided bread is best stored at room temperature, as it dries out more quickly in the fridge. You can cover the loaf with a cotton cloth to protect it. If you want to store the braided bread with sourdough for longer than a week, you should freeze it.

Can you freeze brioche with poppy seed filling?

Brioche can be frozen either in one piece or in individual slices. You can even bake the individual slices in the toaster. If you want to defrost the whole loaf again, you can leave it to defrost overnight at room temperature. The next morning, it is then baked briefly in the oven.

Ingredients: What you need for the recipe

  • Wheat flour: Bread flour is best for your challah. If you want to replace some of the flour with wholemeal flour, you may need to increase the proportion of water.
  • Milk or a plant-based alternative, such as oat milk or soy milk.
  • Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • Sugar for sweetness.
  • Butter or a plant-based alternative.
  • Vanilla extract and salt for the taste.
  • Poppy seeds (ground) or a ready-made poppy seed filling.
  • Pudding mix (vanilla).
  • Cranberries, dried (optional).

In three steps: How to make homemade sourdough brioche with poppy seed filling

  1. Prepare the tangzhong, mix all the ingredients into a dough and leave to rest at room temperature. Place the dough in the fridge overnight. Prepare the poppy seed custard filling and also place in the fridge.
  2. Roll out the dough, spread with poppy seed filling and twist into a braid. Leave the brioche to rest for one to two hours.
  3. Preheat the oven and bake the loaf until golden brown.

Helpful tools – My recommendations

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Recipe: Homemade Sourdough Brioche with Poppy Seed Filling

Homemade sourdough brioche with vanilla custard and poppy seed filling is a must at every Easter brunch. This sourdough brioche with a sweet poppy seed filling is made without yeast or eggs. If you replace the milk in the dough with a plant-based alternative, the Easter brioche will be vegan.
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 12 hours
Total Time 12 hours 55 minutes
Course babka with poppy seed filling, braided sweet bread with poppy seed filling, challah
Cuisine German
Servings 2 Brioche

Ingredients
  

tangzhong

  • 100 g water
  • 20 g cake flour

Dough

  • tangzhong
  • 500 g cake flour
  • 220 g milk or a plant-based alternative
  • 50 g sourdough starter
  • 30 g sugar
  • 60 g butter or a plant-based alternative
  • 1 tablespoon vanilla extract
  • 1 pinch salt

Poppy seed filling with vanilla custard

  • 150 g poppy seeds ground
  • 375 g milk or a plant-based alternative
  • 1 tablespoon vanilla custard mix
  • 30 g sugar
  • 1 pinch salt
  • cranberries dried (optional)

Sugar syrup

  • 50 g water boiling
  • 50 g sugar

Instructions
 

Day 1

  • For the tangzhong, mix water with wheat flour and boil until a thick paste is formed. Leave the tangzhong to cool completely.
  • For the dough, mix all the ingredients together, cover and leave to rest at room temperature for about six hours. Stretch and fold once after 30 minutes.
  • Place the dough in the fridge overnight.
  • For the poppy seed filling, remove six tablespoons of the milk and mix it with the custard powder, salt and sugar. Bring the rest of the milk to a boil, remove from the heat and gradually stir in the ground poppy seeds and the custard mixture. Bring the poppy seed mixture to the boil again briefly, then remove from the heat, cover and refrigerate overnight.

Day 2

  • Transfer the dough to a work surface and divide into two parts. Roll out the first half into a rectangle using a rolling pin*. The dough should not be too thin, otherwise it will tear when rolled up.
    Die erste Hälfte mit einem ​Nudelholz​ zu einem Rechteck ausrollen
  • Spread half of the pudding and poppy seed filling on the rectangle, sprinkle with optional dried cranberries and form a roll.
    Das Rechteck mit der Hälfte der Pudding-Mohn-Füllung bestreichen
  • Cut the roll in half lengthwise and twist the halves together.
    Die Rolle längs halbieren und die Hälften miteinander verzwirbeln.
  • Either place the braided brioche on a baking tray or in a greased loaf tin*.
    Repeat the process with the second half of the dough. Cover the poppy seed braids and leave to proof for one to two hours.
    Den Mohnzopf in eine gefettete ​Kastenformen legen.
  • Preheat the oven to 200 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.
  • Bake the brioche for 15 minutes with steam and 25 minutes without steam until golden brown.
    Saftiger Mohnzopf mit glänzender Oberfläche
  • For the sugar syrup, mix boiling water with the same amount of sugar. Spread the hot syrup on the still hot loaf.
Keyword easter recipe, no egg, no yeast, soft, vegan, with custard filling, with sourdough

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Sourdough Babka with Poppy Seed Filling

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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