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Holiday Treats: Polish Poppy Seed Brioche

By,
Gourmandize
Step 2 3/8

© Gourmandize / Silvia Santucci

Step 2

Meanwhile, bring a large volume of water to a boil in a saucepan, add the poppy seeds and let simmer on medium heat for about 5 minutes, stirring occasionally. Remove the saucepan from the heat and let the poppy seeds soak for 2 hours. When the time is up, drain the poppy seeds and mix them in a blender until they take on the texture of a thick paste. Add the sugar, vanilla sugar, melted butter, egg and egg white, raisins and almond flour. Mix again to combine.
Roll out the dough on a floured surface into the shape of a rectangle, about 30-40 cm long on both sides.


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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!