White cake iced with white chocolate buttercream, filled with raspberry pastry cream, and topped with fresh raspberries and white chocolate shavings.
| Prep Time: | 40 mins |
| Cook Time: | 45 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 25 mins |
| Servings: | 12 |
| Yield: | 1 braided loaf |
Ingredients
- 1 (.25 ounce) package instant yeast
- 3 ¾ cups bread flour, divided
- ¾ cup warm water
- 2 eggs
- ½ cup vegetable oil
- ¼ cup white sugar
- 1 ½ teaspoons salt
- ¾ cup chopped onion
- ⅓ cup poppy seeds, plus more for garnish
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
- 3 tablespoons melted butter
- 1 egg
- 1 pinch salt
Instructions
- Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
- Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30×4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
- Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
- Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
- Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 392 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I split my dough into three pieces and made a nice braid. turned out beautifully!
This is a solid bread recipe! For the most part, I followed the directions, but I added finely chopped garlic cloves to the filling. The bread received rave reviews. I will definitely make this again.
Made this yesterday and it’s very good. As I was kneading the dough it was starting to feel dry so I didn’t end up using all the flour. After shaping the ring I had to go out unexpectedly, so it ended up rising for 6 hours and went shapeless. Nonetheless, this gave it a light and flake
This bread has been a family tradition since the early 80’s. Found the recipe in an old magazine that use to show step by step how to make things. Everyone LOVES it & really looks forward to me making it every year now for Thanksgiving. I would advise letting the butter/poppy seed mixture cool in the refrigerator before spreading it on the dough. If it’s warm it’ll run into the edges causing the bread not to seal properly. Also I use 1/2 C butter instead of the oil. This bread smells so good baking too.
This was very tasty! I cooked the onions beforehand and this was a mistake, they disinagrated. I should have followed the directions and left uncooked. Flavorfull, pretty and easy to make. Thank you for this recipe.
Made this a few times now and it always turns out really well. Experimented with the same dough but with a diced apple, cinnamon and a little brown sugar for the filling. It is OMG good!
This is a good recipe, so I’m puzzling over the lack of reviews but the low rating. It’s been in my recipe box for months to try, and the entire time it’s been rated 1 star; today, it was changed to 3 stars. I’m finding that very confusing. The instructions for this recipe are perfect. The bread itself is a pretty plain egg bread and the filling is very easy and quick to make. I would add garlic next time and maybe halve the recipe itself without halving the filling, bc this makes a lot of bread. It’s just the two of us in this house, though, so for a family it would probably be fine. I didn’t make a ring bc I didn’t roll out the dough enough, but I did twist it and it was quite pretty. Bf wasn’t thrilled with the bread itself (he thought it was dry–probably my fault since I baked it at 375 for 45 min), and I think it needs more filling, but otherwise this is a nice bread that looks beautiful when cut. I think it deserves at least 4 stars. :o) Thanks for the recipe!
Thank you for the great review. I absolutely LOVE this bread. My sister in Law gave it to me. She was always making variations. She passed away last week from Lung Cancer. I am making this again for a family get to gether in honor of her.