Poppyseed Beigli

Preparation time: 20 mins + rising time
Cooking time: 45 mins
Makes: 1 loaf

INGREDIENTS

• 1 quantity Basic Rich Babka Dough
• 200g poppyseeds
• 200g caster sugar
• 120g honey
• 120g raisins, chopped
• 1 cup brandy
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• finely grated zest of 2 lemons
• 1 egg, beaten

METHOD

1 Preheat oven to 200°C. Roll out the dough to make a rectangle 35cm x 30cm. Combine the poppyseeds, sugar, honey, raisins, brandy, spices and zest in a medium saucepan and simmer briefly until thickened. Spread on a tray to cool, then spread over the dough, leaving a 5cm margin at the far long edge.

2 Roll up the dough starting at the near long edge, then transfer the log to a lined oven tray. Cover loosely with cling film and allow to rise for 1 hour. Brush with beaten egg, then bake for 10 minutes, misting with a little water. Reduce the heat to 180°C and bake for a further 35 minutes. Cool on a wire rack.