Ruskiy Shurok Maka - Russian Poppyseed Braid
Categories: Russian, Rus, Ethnic, Euro, Slavic, Bread, Dessert
Yield: 1 Braid
1/2 c Lukewarm water
4 ts Active dry yeast
1/4 c Sugar
1/2 c Milk
2 oz Unsalted butter
2 ea Egg yolks
1 ts Lemon zest
3/4 ts Salt
4 c All-purpose flour
2 ea 11-oz cans poppyseed filling
1 ea Egg
1 ts Water
2 tb Milk
1 ts Light corn syrup
1 1/4 c Confectioners' sugar
Beat eggwhite with water then set aside.
Combine 1/2 cup warm water, yeast and 1/4 cup sugar then set aside.
Scald milk to just below boiling point.
Stir in butter until melted then allow to cool slightly.
Add egg yolks & lemon zest then mix well.
Transfer to a large bowl then add yeast mixture.
Combine until well mixed.
Add flour & salt a little at a time to make a soft but sticky dough.
Knead on med-speed until a smooth, soft dough forms.
Cover then allow to rise until doubled in bulk.
Coat a 9"x5" loaf pan with butter.
Pre-heat oven to 325 deg-F.
Punch down dough then turn out onto a lightly floured surface.
Roll into a rectangle that measures about 10" x 20".
This dough should be about 1/4" thick.
Spread poppy seed filling over dough leaving a 1" border on each of shorter ends.
Brush shorter ends with egg wash.
Starting from shorter end you will roll dough into a tight log.
Press ends of rolled dogh to make a neat log about same ength of prepared pan.
Use a sharp knife to cut log of dough in 1/2 lengthwise.
Carefully twist thse 2 pieces of dough together then place into buttered pan.
Brush dough with egg wash then cover loosely with greased plastic wrap.
Allow to rise in a warm place for 75-90 mins. until doubled in bulk.
While this loaf is proofing make glaze by heating milk & corn syrup in a small pan until almost simmering.
Whisk in confectioners sugar until smooth.
If this is too thick simply add 1 ts of milk at a time until desired consistency is reached.
When dough has risen then brush again with egg wash.
Bake until well browned for 40-45 mins.
Remove from oven then brush hot loaf with glaze.
Allow braid cool in pan 10 mins. then unmold onto a wire rack.
Brush loaf with more glaze.
Allow to cool completely before serving or before wrapping for storage.
ORIGIN: Dr. Marina Burankova, Samara-Russia, circa 1998