Name: Poppy-Seed Sweet Bread
Cook time: 1 hr
Total time: 5 1/2 hr
Yield: Makes 2 (12-inch) loaves
Ingredients: 1/4 cup warm water (105-115°F); 1/2 cup plus 1 teaspoon sugar; 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons); 1/2 stick (1/4 cup) unsalted butter, softened; 2 large egg yolks; 1 teaspoon vanilla; 1/4 teaspoon salt; 1 teaspoon finely grated fresh lemon zest; 2 1/2 cups plus 2 tablespoons all-purpose flour (plus additional for dusting and rolling); 1/2 cup warm milk (105-115°F); 3/4 cup golden raisins, coarsely chopped; 1/2 cup heavy cream; 1 teaspoon finely grated fresh lemon zest; 2 teaspoons fresh lemon juice; 1 1/4 cups canned poppy-seed filling (12 oz); 1 large egg yolk; 1 tablespoon heavy cream; Accompaniment: vanilla sauce; a stand mixer fitted with paddle attachment; parchment paper; an offset spatula

The recipe for this eastern European favorite varies from Russia to Slovenia, but it is always rich, sweet, and dense. Poppy seeds can easily become rancid, so make sure your poppy-seed filling tastes fresh.

Cooks' note:

Loaves can be baked 3 days ahead and kept, wrapped in foil, at room temperature.

Recipe notes

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