Twisted Poppy Seed Loaf with Sour Cherry Jam & Rum Glaze


This soft and buttery Twisted Poppy Seed Loaf with Sour Cherry Jam and Rum Glaze is the perfect recipe for an indulgent Christmas or Easter Brunch! Serve it fresh out of the oven ! 

Poppy Seed Loaf with Sour Cherries and Rum Glaze

Twisted Poppy Seed Loaf with Sour Cherry Jam and Rum Glaze

Walk into any well-assorted bakery in Germany and you will likely find at least two or three poppy seed filled cakes or pastries. Usually we combine poppy seeds with a sweet yeasted dough , either as little buns or scrolls “schnecken” or family style, as a big braided or twisted loaf.

 For festive occasions like Christmas Morning breakfast or Easter Brunch I like to take my staple Poppy Loaf Recipe and turn it into a showstopper with just a couple of additions!

A couple of years ago, I came up with this combination: A Twisted Poppy Seed Loaf with Sour Cherry Jam and Rum Glaze! It has become a favourite with friends and family in no time! 

Braided Poppy Seed Loaf with Sour Cherry Jam and Rum Glaze

The winning combination of rich Poppy Seeds and tart Sour Cherries is very common in both German and Eastern European bakes. It is also one of my favourite flavour combinations when it comes to cakes or strudel.

The boozy Rum Glaze on top of the Braided & Twisted Poppy Seed Loaf is a must if you ask me! If you want to skip the booze in the glaze you can use lemon juice instead! The same goes for the filling! 

Braided Poppy Seed Loaf with Sour Cherry Jam and Rum Glaze

I usually prepare the filling and the yeasted dough the night before and let it rest in the fridge over night! It really improves the flavour and allows you to sleep in while still being able to serve a freshly baked Twisted Poppy Seed Loaf for breakfast!

Braided Poppy seed loaf with sour cherry jam and rum glaze

Back in Germany I would often use “Mohnback” for my twisted poppy seed loaf. It’s a ready-made poppy seed mix you can buy everywhere. Luckily I found a way to make it myself with ingredients I can get at any supermarket! That said, I have seen ready made Poppy Seed Pastry Filling in cans in a couple of Delis and food markets but if you want to save a couple of dollars I recommend making your own!

Unless you can find freshly ground poppy seeds, it is best to buy the whole seeds in the bulk department of you local grocery. I usually store them in the freezer and grind them right before using. Because of their high oil content, the seeds easily turn rancid.
I grind my poppy seeds in my spice / coffee grinder, which works very well. Alternatively, you can also process poppy seeds in a food processor. The result is not quite as fine but definitely ok to use. 

The Poppy Seed filling can be prepared up to 2 days in advance and stored in the fridge! It even gets better if it has time to rest a bit.

The Sour Cherry Part is easy. Store bought or homemade Sour Cherry Jam, which we bring back to life by stirring in a spritz of fresh lemon juice!  You can skip the jam part and use fresh or frozen sour cherries. Just make sure you thaw them overnight and drain them before adding them! 

If you have never baked with Poppy Seeds before my Twisted Poppy Seed Loaf with Sour Cherry Jam might be the prefect recipe to introduce you to it! The bake itself is not nearly as heavy as most German poppy seed bakes and the distinct Poppy flavour comes through but is not overpowering thanks to the tart cherries and the fluffy yeasted dough. I am sure you will love it!

Poppy Seed Twisted Loaf with Sour Cherry Jam and Rum Glaze

This soft and buttery Twisted Poppy Seed Loaf with Sour Cherry Jam and Rum Glaze is the perfect recipe for an indulgent Christmas or Easter Brunch! Serve it fresh out of the oven ! 

Course Dessert, Snack
Cuisine German
Prep Time 25 minutes
Cook Time 45 minutes
Resting time 1 hour 30 minutes
Total Time 1 hour 10 minutes
Servings 10 people
Calories 200 kcal
Author Kiki Johnson

Ingredients

  • 500 g flour
  • 1 tsp salt
  • 250 ml milk lukewarm
  • 4 - 7 g Instant Yeast
  • 70 - 80 g sugar
  • 1 Egg
  • 80 g butter softened
  • 3 drops almond extract
  • For the filling
  • 200 ml milk
  • 50 g sugar
  • 50 g honey
  • 200 g poppy seeds finely ground
  • 2 tbsp rum
  • 1 tbsp butter
  • 1 -2 tsp lemon zest
  • 1 jar sour cherry jam or 2 cups frozen sour cherries
  • 1 tbsp lemon juice
  • 1-2 tbsp rum
  • 1 egg for brushing
  • For the Glaze
  • 150 g powdered sugar
  • 1 tbsp milk
  • 3 tbsp rum

Instructions

  1. In the bowl of your standmixer mix the flour and salt together.
  2. Heat up the milk until lukewarm, add sugar, yeast,egg and almond extract and stir to combine everything. Pour this mixture into your flour and knead with the hook attachment for a couple of seconds until it starts to come together a bit. Then add the butter bit by bit. Knead the dough about 5 to 7 minutes in the standmixer ( or with your hands for about 10 minutes) until your dough is very soft, smooth and elastic.
  3. Shape the dough into a ball, brush with a bit of oil and let it proof in a lightly oiled, covered bowl for about 2 h or until doubled in size.
  4. You can also put the covered bowl in the fridge to proof over night. If you go for the overnight proof, your ingredients can be mixed cold apart from the butter which needs to be softened. Also, if proofing overnight, I recommend only using 4 g of yeast !
  5. For the filling: heat milk in a medium pot and add sugar and honey. Bring to a boil and add the ground poppy seeds. Let everything bubble up once, then take off the heat and transfer to a different bowl to cool down. Once slightly cooled, stir in rum, butter and lemon zest.
  6. Stir lemon juice and rum into the sour cherry jam. If using frozen cherries, make sure they are thawed completely and have been drained in a sieve. You might even consider blotting them dry with a paper towel.
  7. Once the dough has doubled in size, knead quickly for a minute (overnight proves don't should NOT be kneaded again )
  8. Roll out the dough into a large rectangle about ¼-inch thick.
  9. Spread your poppy seed felling onto the dough, leaving a 1,5 cm seam on the edges. Sprinkle cherries on top of the poppy seed filling or, if using jam, top filling with dollops of sour cherry jam using a tsp.
  10. Roll the dough up like you would for cinnamon rolls, from one long end to the other long end.
  11. Using a knife, dough cutter, or bench scrape, cut down the center of the roll leaving 1½ to 2-inches in tact on one end.
  12. Twist the two cut pieces one over the other until the ends meet.
  13. Pinch the ends together and tuck them underneath. Place the poppy seed loaf on a greased baking sheet. Cover the loaf with plastic wrap and let rise for 30 minutes. In the meantime, preheat oven to 350 F or 180 C.
  14. Brush loaf with the egg wash and bake for 35 to 40 minutes. During the last 15 minutes, cover the braid with foil to keep it from browning to much. Take loaf out of the oven after baking and let cool.
  15. Whisk together the ingredients for the glaze. Once the loaf has cooled down a little you can glaze it. Enjoy while still slightly warm!

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9 Comments

  1. Der klingt ja verboten lecker. Den muß ich mal probieren. Sieht auch toll aus, könnte ich grad so reinbeißen. Liebe Grüße und einen schönen restlichen Advent, Heide

    • hallo liebe Heide! Ich freu mich sehr, dass dir mein Hefezopf so gut gefällt! Ich kann bei Mohn-Sachen auch immer nicht widerstehe! Vielleicht kommst du mal dazu ihn nachzubacken! Eine besinnliche Weihnachtszeit wünsche ich dir und deiner Familie!

      • Hallo liebe kiki,
        hab jetzt die Beschreibung noch mal genau durchgelesen. Wird das mit dem Durchschneiden nicht eine furchtbare Klexerei? Da hat man doch die Füllung direkt zwischen den Fingern.
        Zwei Stränge machen, füllen, miteinander verflechten und dann einritzen ist nicht das selbe?
        Bis auf die Kirschmarmelade hätte ich alles zu Hause. Wahrscheinlich könnte man aber auch Preiselbeeren nehmen? Oder ich fahre morgen schnell zum einkaufen. Liebe Grüße, Heide

        • Hallo liebe Heide! Mach dir keine Sorgen! Das wird funktionieren und gar keine zu schlimme Kleckserei! Schneide die Teigrolle mit einem scharfen Messer und leg die Stränge sofort mit der gefüllten, offenen Seite nach oben bevor du die 2 Stränge miteinander verflechtest! Wenn ein paar Kirschen rausfallen drückst du sie einfach wieder in eine der Teigfalten! Preiselbeeren sollten gut funktionieren! Aber dann würd ich den EL Zitronensaft weglassen. Rum kannst du natürlich trotzdem reinmischen! Ich bin mir sicher, dass dir alles super gelingt! Vlg

  2. I’m going to make this for Christmas morning, you’ll be with us in spirit!

  3. boah , der sieht so saftig und lecker aus, dass ich was geben würde, den jetzt kosten zu können :-).
    wird definitiv gespeichert für die nächsten Tage !!

    love und merry Christmas !
    sophia

  4. Pingback: Mohnzopf mit Sauerkirschen | Gittis Welt

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