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Holiday Treats: Polish Poppy Seed Brioche

By,
Gourmandize
Step 1 2/8

© Gourmandize / Silvia Santucci

Step 1

Start by preparing the dough. Bring the milk to ambient temperature or warm it up in a saucepan (make sure it doesn't get too hot, otherwise the yeast won't work as well). Add a teaspoon of sugar to the milk, then sprinkle over the yeast and let sit for 5 to 10 min.

Add the flour to a mixing bowl and gradually pour in the milk with proofed yeast. Add the butter, remaining 1/3 cup sugar, whole egg and yolk. Stir everything until well combined, and shape the mixture into a large ball. The dough should not be overly sticky. If it is, add a little more flour. Place the dough in a lightly greased bowl and cover with a clean dishcloth. Let rest for 2 hours, preferably in the warmest place in your kitchen.


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INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!