• 350 g flour
  • 1 level tsp. salt
  • 3 tbl. raw sugar
  • 1/3 cube of fresh yeast, crumbled
  • 50 g softened butter
  • 150 ml milk
  • 1 egg


  • 200 g poppy seed
  • 4 tbl. butter
  • 200 ml milk
  • 100 ? sugar
  • 1 tsp. ground cinnamon
  • Zest of ½ organic lemon
  • 2 tablespoons honey
  • Powdered sugar for powdering

Easter Cake Recipe Poppy-seed Braid Recipe

For: 1 cake:
Baking time: 25 minutes.
Chill time: 2.5 hours


For the dough:

  1. Mix the flour, salt, raw sugar and yeast in a bowl. Add the butter, milk and egg and knead until it is a smooth dough.

  2. Cover with a dishcloth and let set for 1.5-2 hours (the dough size should double).

For the filling:

  1. Using a chopper or hand mixer, grind the poppy seed into a very fine, oily mass. Put the poppy seed, milk, sugar and cinnamon into a pot and allow it to simmer a few minutes until it thickens. Add the lemon zest and honey, mix, and allow to cool.

  2. Roll the dough out, making a rectangle, on a floured work surface and then spread the poppy seed mixture on top. Roll the dough up lengthwise. Cut the roll in half lengthwise using a knife, and then braid together so that the cut edge is up. Shape the braid into a round wreath and place on a baking sheet covered with parchment. Allow to rise for another 30 minutes.

  3. Preheat the oven to 180°C and then bake the braid for 25 minutes. Remove and cool on a rack. Dust with powdered sugar and serve.

Tip:Save time by buying ready-made poppy seed filling from the store.