I used the recipe from Bake Street for my loaves. They have a lovely shaping video here.
4.25 oz (120 g) whole milk (I used 2%)
0.5 oz (15 g) water
0.18 oz (5 g) salt
1 large egg (2.1 oz - 60 g)
1.75 oz (50 g) sugar, divided
Traditional Walnut Filling:
Knead for about 12-15 minutes to develop the gluten well and obtain an elastic, soft, and very well developed dough. It may be slightly sticky but should pass the windowpane test. If it does not, the final stretching will be difficult to achieve without tearing.
|The finer the grind of the walnuts, the easier to spread without tearing.|
Add little more cream or milk to thin the filling enough to spread easily.
|A little bit less filling would have made rolling easier|
but this turned out phenomenally tasty. As it was the
filling leaked out the edges a bit, moving to the pan.
300 g ground poppy seeds (That's a lot)
125 g sugar
150 ml hot milk
75 g dates (optional)
1 tsp vanilla
|Used up some older apples, some fresh grated ginger, a couple tbsp|
brown sugar, and a cinnamon stick. Crock pot cook with the occasional
stir until thick and creamy. Use a hand blender to smooth if desired.
- Blog from OUR Kitchen – Elizabeth
- Judy’s Gross Eats – Judy
- My Diverse Kitchen - Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Feeding My Enthusiasms - Elle
- Karen's Kitchen Stories - Karen