This is a dessert made of yeast dough, poppy seeds, raisins and an interesting spice blend that creates a rustic flavor.
I'm pleasured again, to be participating in the contest organized by @zord189 with the collaboration of @foodiesunite, where the theme of this week is Ultimate Dessert.
Dough ingredients:
- 500 g wheat flour
- 20 g fresh yeast
- 50 ml warm rice milk
- tablespoon of sugar
- 100-150 ml of warm rice milk
- grated zest of one lemon
- pinch of salt
- a pinch of turmeric
Ingredients for the filling:
100 g of ground poppy seeds
250 ml of rice milk
70 g of sugar
20 g of vegetable butter
tablespoon of rum
a handful of raisins
1.5 tablespoons breadcrumbs
a teaspoon of cinnamon
a pinch of nutmeg
30 g of cool vegetable butter
Preparation:
- Crush the yeast and mix it with one tablespoon of flour, sugar and 50 ml warm rice milk. Let the yeast rise in a warm place.
- While we wait for the yeast to rise, we can prepare the filling. Melt vegetable butter and cool it down for a minute. Add rum, raisins, cinnamon and nutmeg. Put it aside.
- Pour 250 ml of rice milk into a pot and bring to boil. Add poppy seeds and cook it over low heat for about 10 minutes. Add sugar and raisins soaked in butter and spices and mix in the breadcrumbs. Put it aside to cool down.
- Sift flour into a large bowl, add salt, turmeric (just a pinch, as you don't want it to turn orange), lemon zest and fermented yeast. Combine it together with a wooden spoon, slowly adding more warm rice milk. When you form a sticky ball of dough, sprinkle it with flour and mix until it starts separating from the bowl. Cover with a kitchen cloth and let it rise again.
- Start kneading, first in the bowl, scraping all the dough off the bowl, adding some flour if needed. Transfer the dough to a floured board or a table cloth and knead it with both hands. Knead the dough until it separates nicely from the board and hands. Let it rise again, covered with a kitchen cloth.
- Roll the dough about a centimeter thick. Cut vegetable butter into small pieces and place them on top of the dough. The butter will create some flaky layers.
Spread the filling, covering the whole dough equally. Roll it in a roulade shape, but not too tight, as it will expand in the oven. Cut it along the length, dividing it into two parts and braid them in a circle shape.
- Place it in the oven for about 30- 35 minutes in the oven to 200⁰C.
This kind of bread is also very nicely baked in a Dutch oven, creating a beautiful golden crust. Place it in a preheated iron cast pot and cover with a lid. Place it in the oven preheated to 230⁰C for only about 15 to 20 minutes.
