Turkish Poppy Seed Sweet Bread
Haşhaşlı Çörek
This soft, pillowy sweet bread has a distinctive nutty flavor from ground poppy seeds mixed into the dough. The golden-brown loaves have a tender crumb with specks of poppy seeds throughout, creating a beautiful marbled appearance. It's perfect for breakfast or afternoon tea with its mildly sweet taste and aromatic quality.
Ingredients
Instructions
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Activate the yeast
Dissolve yeast in warm milk (around 37°C) with 1 tablespoon of sugar. Let it sit for 8-10 minutes until it becomes foamy and bubbly on top. The mixture should smell yeasty and actively bubble. Do not use milk that's too hot as it will kill the yeast.
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Mix wet ingredients
In a large bowl, whisk together the remaining sugar, melted butter (cooled to room temperature), 2 whole eggs, and vanilla extract for 2-3 minutes until well combined and slightly pale. The mixture should be smooth without any lumps of butter. Do not add hot butter as it will cook the eggs.
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Combine dry ingredients
In a separate bowl, whisk together flour, ground poppy seeds, and salt for 1-2 minutes until evenly distributed. The poppy seeds should be well dispersed throughout the flour with no clumps visible. Do not skip this step as it ensures even distribution.
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Make the dough
Add the yeast mixture to the wet ingredients, then gradually fold in the flour mixture over medium-low speed for 4-5 minutes until a soft, slightly sticky dough forms. The dough should pull away from the bowl sides but still be tacky to touch. Do not overmix or the bread will be tough.
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Knead the dough
Turn dough onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. The dough should spring back when poked and feel silky. It will be slightly sticky due to the poppy seeds. Do not add too much flour or the bread will be dense.
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First rise
Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm place for 60-75 minutes until doubled in size. The dough should feel light and airy when gently poked. Do not let it over-rise or the texture will suffer.
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Shape and second rise
Punch down dough gently and divide into 2 equal portions. Shape each into a round loaf and place on parchment-lined baking sheets. Cover and rise for 30-40 minutes until 1.5 times larger and feels springs when lightly touched. Do not rush this step.
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Prepare and bake
Preheat oven to 180°C. Whisk egg yolk with 2 tbsp milk and brush over loaves for a golden finish. Bake for 25-30 minutes until golden brown and internal temperature reaches 88°C. The tops should sound hollow when tapped. Do not overbake or the bread will dry out.
Tips
Cooking Tips
Grind whole poppy seeds yourself in a spice grinder for the freshest flavor and better texture. Pre-ground poppy seeds can be bitter and less aromatic than freshly ground ones.
Alternatives
If you can't find poppy seeds, substitute with the same amount of ground sesame seeds or chopped walnuts, though the flavor will be different but still delicious.
Serving & Storage
Serve warm with butter and honey for breakfast, or toasted with jam for afternoon tea. Store wrapped in plastic for up to 4 days, or freeze sliced portions for up to 3 months.
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