Poppy Seed Brioche: A Delicious, Flaky Delight

Poppy Seed Brioche is a delightful, slightly sweet bread with a buttery, rich texture and a hint of nutty flavor from the poppy seeds and hazelnuts. Perfect for breakfast, tea time, or even as a dessert, this brioche will win over anyone who takes a bite. The process may take some time, but the result is a beautifully golden, tender loaf that’s well worth the effort. Here’s how to make this irresistible treat!

Ingredients

For the Dough:

• 1 tea glass hot water
• 1 teaspoon oil
• 1 tablespoon dry yeast
• 2 tablespoons granulated sugar
• 1 egg (use the white over the yolk)
• 1 teaspoon salt
• 2 to 2.5 cups flour (adjust as needed)

For the Poppy Seed Mixture:

• 4 tablespoons poppy seed paste
• 4 tablespoons oil
• 2 tablespoons granulated sugar
• Coarsely chopped hazelnuts (add to your liking)

For the Egg Wash:

• 1 egg yolk

Optional:

• Sesame seeds (for a decorative touch)

Preparation: Making the Dough

Step 1: Activate the Yeast

1. In a bowl, dissolve 1 tablespoon of sugar and 1 tablespoon of dry yeast in hot water. Stir gently to combine, and let it sit for about 5-10 minutes until the mixture becomes frothy. This ensures your yeast is active and ready to help your dough rise.

Step 2: Mix the Dough Ingredients

2. Once the yeast mixture is ready, add 1 teaspoon of salt, 1 egg white, and 2 tablespoons of oil into the bowl.
3. Gradually add 2 to 2.5 cups of flour while stirring, until the dough comes together. Continue adding flour until you achieve a soft, slightly sticky dough that holds together but isn’t overly wet.

Step 3: Knead and Let It Rise

4. Knead the dough on a lightly floured surface for about 5-8 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little extra flour, but be careful not to add too much.
5. Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth and let the dough ferment for 30 minutes in a warm place. The dough should double in size during this time.

Step 4: Prepare the Poppy Seed Mixture

While the dough is fermenting, prepare the poppy seed filling.

1. In a bowl, combine the poppy seed paste, 4 tablespoons of oil, and 2 tablespoons of sugar. Mix well to create a smooth, slightly runny paste.
2. Add the coarsely chopped hazelnuts to the mixture, adjusting the amount based on your preference for nutty texture and flavor.

Step 5: Assemble the Brioche

Once your dough has risen, it’s time to assemble the layers.

Step 1: Divide the Dough

1. Punch down the dough and divide it into four equal parts. Roll out each part with a rolling pin into a thin sheet (approximately 1/8 inch thick).

Step 2: Spread the Poppy Seed Mixture

2. Place the first sheet of dough on a baking sheet lined with parchment paper. Spread a generous amount of poppy seed mixture evenly over the surface.
3. Repeat the process for the remaining dough sheets—roll them out, spread the poppy seed mixture, and layer them on top of each other. The top layer should not have poppy seeds spread on it.

Step 3: Shape the Brioche

4. To give your brioche a beautiful, traditional look, place a glass of water in the center of the dough stack. This helps to form the distinct shape as the brioche bakes.
5. Divide the dough into 4 parts and then divide each part into 4 smaller pieces. Fold each piece three times for a layered effect. This folding method will help create those flaky layers inside the brioche.

Step 6: Egg Wash and Bake

Step 1: Apply the Egg Wash

1. In a small bowl, beat the egg yolk with a little water. Brush this egg wash over the top of the brioche to give it a glossy, golden finish when baked.

Step 2: Bake the Brioche

2. Preheat your oven to 200°C (about 400°F).
3. Place the brioche in the oven and bake for 25-30 minutes or until the pastry turns golden brown and crisp on the outside.

Step 3: Garnish with Sesame Seeds (Optional)

4. If you like, you can sprinkle sesame seeds on top for added texture and visual appeal. This step is entirely optional but always adds a nice touch for presentation.

Step 7: Cool and Serve

1. Once baked, remove the brioche from the oven and let it cool slightly on a wire rack.
2. After it has cooled enough to handle, slice and serve. The brioche is perfect for breakfast, a mid-afternoon snack, or as a showstopper at your next gathering.

Tips for Success

• Poppy Seed Paste: If you can’t find poppy seed paste, you can grind your own poppy seeds and mix them with sugar and oil. Alternatively, use store-bought poppy seed filling, typically found in the baking section of most supermarkets.
• Flakiness: For an even flakier texture, ensure that the dough is rolled thin, and the butter or oil is properly incorporated during the kneading stage.
• Storage: Leftover brioche can be stored in an airtight container for up to 3-4 days. For longer storage, freeze individual slices for later use.

Conclusion

This Poppy Seed Brioche recipe is perfect for those who love rich, buttery bread with a little crunch and sweetness. The combination of poppy seeds, hazelnuts, and a beautifully soft, golden crust makes this brioche a standout treat for any occasion. Follow the steps carefully, and you’ll be rewarded with a flaky, delicious pastry that’s sure to impress! Enjoy!