Hy-Vee Recipes and Ideas

Directions

1. Step1

   Place brown sugar, yeast and salt in a 6-qt. mixing bowl of a stand mixer. Stir in warm water; let stand for 5 to 10 minutes or until bubbles form. Attach paddle attachment to mixer.

2. Step2

   Lightly whisk together 4 eggs. Add 4 beaten eggs and ½ cup butter to yeast mixture. Slowly beat in 6 cups flour on medium-low, scraping side of bowl as needed. Change paddle to a dough hook attachment; slowly beat in 1 cup flour. Increase to medium and continue beating for 3 to 4 minutes or until a soft but sticky dough forms.

3. Step3

   Spray a large bowl with cooking spray; set aside. Turn out dough onto a lightly floured surface. Knead in enough remaining 3/4 cup flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in prepared bowl; turn over to grease surface of dough. Spray one side of plastic wrap with cooking spray; cover dough loosely with plastic wrap. Let rise in a warm place for 45 to 60 minutes or until doubled in size.

4. Step4

   Meanwhile, for the filling, stir together poppy seed filling and honey in a medium bowl until combined; stir in walnuts and set aside. Whisk together remaining 1 egg and milk in a small bowl; set egg wash aside.

5. Step5

   Once dough is doubled, gently push fist into dough. Turn out onto a lightly floured surface. Cover with greased plastic wrap; let rest at room temperature for 10 minutes.

6. Step6

   Line 2 large baking sheets with parchment paper. Lightly spray parchment with cooking spray; set aside. Divide dough into 3 equal portions. Set 2 portions aside. Transfer 1 portion to a lightly floured surface and divide it into thirds. Roll each piece into a 14x4-in. rectangle. Spread about 3 Tbsp. poppy seed mixture down center of each dough rectangle to within 3/4-in. of edges. Starting from a long side, tightly roll up each into a log. Brush the long edge of each log with egg wash and pinch to seal. Gently roll the logs so seam sides are down; pinch ends together to seal and tuck under. Transfer and line up the 3 logs, about 1 in. apart, on a prepared baking sheet. Cover with greased plastic wrap and set aside.

7. Step7

   Repeat dividing, filling and shaping 6 more logs with remaining 2 dough portions; transfer logs to prepared baking sheets. (One baking sheet will have 6 logs; the other will have 3 logs.) For each loaf, press together the 3 logs at one end. Braid logs; press together logs at other end. Tuck ends underneath. Cover with greased plastic wrap; let rise in warm place for 30 to 45 minutes or until very puffy.

8. Step8

   Place oven racks in the upper and lower third of the oven; preheat oven to 350 degrees.

9. Step9

   Uncover braided loaves. Gently brush loaves with egg wash. Sprinkle with poppy seed. Bake for 18 to 20 minutes or until light golden brown. Remove bread from oven; loosely cover with foil. Switch and rotate baking sheets on oven racks. Bake for 20 to 25 minutes more or until golden brown and internal temperature reaches 195 degrees to 200 degrees. (Bread should sound hollow when tapped.) Cool slightly on baking sheets set on wire racks. Transfer loaves to wire racks and cool completely. Slice and serve with salted butter.