Layered Poppy Seed Bread
Ingredients
- 1 cup warm water (250 ml)
- 1 cup warm milk (250 ml)
- 1 packet instant yeast
- 2 tablespoons sugar
- 1 tea glass vegetable oil
- 1 egg white
- 1 level tablespoon salt
- 6 cups flour
Filling
- 250 grams prepared poppy seed filling
- 1 cup vegetable oil (200 ml)
Preparation
Dissolve yeast in warm water and milk with sugar and let it activate for a few minutes.
Mix all dough ingredients together in a bowl and knead until a smooth dough forms.
Cover the dough and let it rise in a warm place until doubled in size.
Prepare the filling by combining poppy seed filling and vegetable oil in a separate bowl.
Roll out the dough into a large rectangle and spread the filling evenly over it.
Fold or layer the dough multiple times to create the layered effect.
Shape the dough into loaves or rolls and place on a baking sheet.
Cover and let rise again until puffy.
Preheat the oven to the appropriate temperature, typically around 180-200°C.
Brush the top with the reserved egg yolk before baking.
Bake until golden brown and cooked through, about 20-30 minutes depending on size.
