The Americans re-invented the poppy-seed braid and called it “GRANDMAN”. I prepared and show what happened.
My wife loves everything related to poppy seeds, so I collect poppy seed recipes for her. Recently I came across a recipe called “BEST POPPY SEEDS BABKA” which means “the best grandma with poppy seeds”.
The name sounds intriguing, and I understand everything about it, except BABKA. I started looking and it turned out that BABKA is a popular bun in the USA. Most often it is prepared with chocolate, but there are a great many options for fillings.
I will not delay, let's cook!
A step-by-step recipe on how to cook a "grandma" braid with poppy seeds
Dough for grandma with poppy seeds
- Wheat flour, high quality 530 g
- Sugar 100 g
- Dry yeast 10 g
- Water 175 g
- Eggs 3 pcs
- Butter 150 g (room temperature)
- Salt 3 g
I mix the yeast with warm water (32 ° C) and leave for 8-10 minutes.
I add the rest of the ingredients, except for the eggs and butter, and set the dough to knead using a planetary mixer with a hook attachment.
When the ingredients start to combine, pour in the eggs and knead the dough for 10 minutes at a slightly above average speed. When the dough begins to collect into a ball, gradually add the butter and knead for another 5 minutes.
I transfer the dough into a spacious container greased with vegetable oil, cover with cling film and put it in the refrigerator for 8 hours (preferably at night).
If you don't want to wait, you can put it in a warm place for 1.5 hours. While the dough is rising, I will prepare the filling.
Stuffing for the grandmother
- Poppy 200 g
- Condensed milk 380 g (1 can)
- Butter 20 g (room temperature)
I wash the poppy under running water and transfer it to a ladle. I add condensed milk and put it on fire.
After boiling, I boil for 15 minutes over low heat. When the mass thickens, remove from heat, add butter and stir until smooth. It's time to collect the grandmother.
Assembling the headstock with poppy seeds
Roll out the dough on a floured surface into a large rectangle. Distribute the filling evenly and roll it into a roll along the long side of the layer.
I divide the roll in half and cut each half lengthwise with a knife.
I weave the halves together and carefully put them in a greased form.
I bind the other half and put it in a ring shape, put it on a baking sheet.
I cover both blanks and leave for 40 minutes to rise.
When the blanks increase in volume, I send them to the oven for 30 minutes at 190 ° C.
Syrup
- Water 100 g
- Sugar 100 g
After baking, cover the still hot rolls with sugar syrup (boil sugar with water for 2 minutes). Let it cool completely, and you can serve. Let's show you how the cutaways look like.