Braided Sweet Bread – Twice As Nice With Poppy Seed & Hazelnut Fillingsbr Bookmark Recipe: br Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.br br ******************************************************br br Despite all the delicious international cake and pastry novelties out there, such as American apple pie, Mexican paletas, or Italian sfogliatelle, sometimes it's hard to beat a good ol' German hefezopf – literally a "yeast braid." But you should never underestimate the sweet bread, because as the following two recipes will show, it's the treat for all seasons. br br You'll Need (for 2 bread braids):br br For the dough:br br - 24½ oz flourbr - 4½ oz sugarbr - 1 tbsp active dry yeastbr - pinch of saltbr - 3½ oz soft butterbr - 2 eggsbr - 10 fl oz warm milkbr - flour for the work surfacebr br For the hazelnut filling:br br - 3½ fl oz creambr - 2 oz sugarbr - 4½ oz hazelnuts, choppedbr - egg yolk for egg washbr br For the poppy seed filling:br br - 4½ oz blue poppy seedbr - 2 oz sugarbr - 1 tsp vanilla extractbr - 6 fl oz milkbr - egg yolk for egg washbr br Here's How:br br 1. Mix all the dough ingredients together and knead well with your hands. Cover the dough and let it sit in a warm place for 1 hour. Then knead the dough again, divide it in half, roll out one half on a floured work surface, and cut it into a square.br br 2. Add the sugar to the cream and stir over medium heat while the mixtures come to a boil. Add the chopped hazelnuts and stir into the sweet cream. Coat the first dough half with the hazelnut filling, leaving a ⅓ inch margin around the entire thing. Roll up the dough, slice it as shown in the video for a decorative design, and brush with the egg yolk.br br 3. Bake at 320°F for 25 minutes on a parchment paper-lined sheet pan.br br 4. Knead the second portion of dough once again, roll it out on the work surface, and cut it into a square. Add the poppy seed filling ingredients to a saucepan and let simmer.br br 5. Coat the dough with the poppy seed filling, leaving a ⅓ inch margin around the entire thing. Roll up the dough, slice it as shown in the video for a decorative design, and brush with the egg yolk.br br 6. Bake at 320°F for 25 minutes on a parchment paper-lined sheet pan.