Makes: 30 cm loaf
Preparation: 35 minutes (+ 1 hour 50 minutes proving)
Cooking: 1 hour 30 minutes
2 plums (about 150 g)
1 tablespoon caster sugar
50 ml water
150 ml milk
110 g poppy seeds
1 tablespoon honey
1 tablespoon icing sugar
1 teaspoon cinnamon, ground
1 tablespoon rum
2 tablespoon lemon juice
110 ml milk, lukewarm
300 g plain flour, little extra if needed
7 g dried yeast
60 g caster sugar
30 g butter, melted
pinch of salt
1 egg, lightly whisked
- Cut the plums’ flesh into small cubes, put into a small saucepan with one tablespoon caster sugar, one tablespoon lemon juice and water. Bring to the boil over high heat. Reduce the heat to medium/low and cook for 20 minutes or until jam consistency. Set aside to cool to room temperature.
- Grind the poppy seeds. Combine them with the milk in a small saucepan and bring to boil. Turn the heat down and cook for 10 minutes, stirring often.
- Add the icing sugar, honey, lemon juice, rum, cinnamon and plum mixture and cook for further 2 minutes. Set aside to cool to room temperature.
- Put the warm milk with a spoon of caster sugar in a small bowl. Sprinkle over the yeast and set aside for 15 minutes or until foamy.
- Using a second bowl, place into it, the flour, rest of sugar, melted butter, salt and egg. Add the yeast mixture and form a soft, sticky dough. Place the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
- Place the dough in a lightly floured bowl, sprinkle the top with flour, cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size.
- Turn the dough onto a lightly floured surface and roll out to a 30 x 40 cm rectangle. Scatter over the poppy seeds filling, leaving a 2 cm border. Brush the border with a lightly whisked egg and roll up, rolling away from you, to form a log. While rolling, press the edges of the roll inside to prevent the filling coming out.
- In order to create a twist in the log mixture, cut the log lengthwise and twist the two lengths to form a plaited effect.
- Place the twisted log into a greased tin and set aside in a warm place for 50 minutes or until the mixture has risen 1 cm above the edge of the tin.
- Preheat the oven to 160°C. Bake for 50 minutes or until brown on the top. Cool in the tin for 5 minutes, then on a wire rack to cool completely.