Guguluf with walnut, poppy seeds, and apricot jam

Walnut, poppy seed, and apricot jam guguluf – a truly special sweet bread recipe, perfect for winter holidays or any festive occasion! This dessert is not only delicious but also visually appealing, making it ideal for impressing guests at the Christmas table. I invite you to discover step by step how to prepare it, while also sharing some practical tips, nutritional information, and creative ideas for personalizing it.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10 slices

Ingredients

For the dough:
- 250 g flour
- 40 g margarine
- 2 egg yolks
- 25 g fresh yeast
- 150 ml lukewarm milk
- 2 teaspoons sugar
- A pinch of salt

For the poppy seed filling:
- 80 g ground poppy seeds
- 60 g sugar
- 50 ml warm milk
- 1 tablespoon breadcrumbs

For the walnut filling:
- 80 g ground walnuts
- 60 g sugar
- 50 ml warm milk
- 1 tablespoon breadcrumbs

Others:
- Apricot jam (to taste)
- Butter for greasing the guguluf pan
- Milk (for brushing)

Nutritional information
The walnut, poppy seed, and apricot jam guguluf is not only tasty but also nutritious. Walnuts and poppy seeds are excellent sources of protein and essential fatty acids, while apricot jam adds a touch of natural sweetness. Depending on the portion sizes, each slice may contain approximately 250 calories, so it's a dessert to enjoy in moderation.

Step by step

1. Preparing the dough
Start by gently warming the milk so that it is lukewarm, not hot. Add 1 teaspoon of the 2 teaspoons of sugar and mix gently. Crumble the fresh yeast and add it to the lukewarm milk. Let the mixture sit for about 10 minutes until the yeast starts to bubble.

2. Kneading the dough
In a large bowl, sift the flour and add the margarine, the remaining sugar, and a pinch of salt. Use your fingers to incorporate the margarine into the flour until the mixture becomes crumbly. Add the yeast mixture and the 2 egg yolks. Start kneading the dough for 10-15 minutes until you obtain an elastic and non-sticky dough. If you feel that the dough is too sticky, you can add a little more flour.

3. Letting the dough rise
Place the dough in a well-sealed Tupperware container or a bowl covered with a clean towel and let it rise in a warm place for 30 minutes. If you have an oven with a fermentation function, you can use it; the dough will rise faster and more evenly.

4. Preparing the fillings
In the meantime, you can prepare the fillings. For the poppy seed filling, heat 50 ml of milk and add the ground poppy seeds, sugar, and breadcrumbs, mixing until you obtain a smooth paste. Do the same for the walnut filling, using the other ingredients.

5. Shaping the dough
After the dough has risen, dust the work surface with flour and roll out the dough as thin as possible. Cut it into 6 equal strips. Moisten the edges with a little milk or water to help seal the rolls. In the center of each strip, place the poppy seed filling, then the walnut filling, and a thin layer of apricot jam.

6. Braiding the rolls
Fold the strips of dough to form rolls. You can combine the fillings as you like: for example, you can make rolls with poppy seeds and apricots or with walnuts and apricots. Then, braid two rolls together.

7. Preparing for baking
Grease a guguluf pan with butter and place the first braid, brushing it with a little milk. Then, add the next braid, brushing again with milk, and repeat with the last braid. Let it rest for 25-30 minutes.

8. Baking
Preheat the oven to 180°C. Place the guguluf in the oven and bake for about 45 minutes, or until it turns golden and passes the toothpick test.

9. Finishing
Once the guguluf has completely cooled, dust it with powdered sugar for an elegant look. Cut it into slices and serve it alongside a cup of hot tea or fragrant coffee.

Serving suggestions
The walnut, poppy seed, and apricot jam guguluf is wonderful served plain, but you can pair it with a scoop of vanilla ice cream or a caramel sauce to add a touch of luxury. You can also serve it with a warm hot chocolate or a spiced mulled wine.

Variations
If you want to experiment, you can substitute apricot jam with other fruit jams, such as raspberry or plum jam. You can also add spices like cinnamon or nutmeg to the fillings for an extra flavor boost.

Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but you will need to use about 10 g.

2. How can I tell if the dough has risen enough?
The dough is ready when it has doubled in volume and is fluffy.

3. Can the guguluf be frozen?
Yes, you can freeze the guguluf after it has completely cooled. Make sure it is well wrapped in cling film.

This walnut, poppy seed, and apricot jam guguluf is not just a dessert, but a true tradition that brings joy and warmth to every home. Whether you prepare it for the holidays or for a special moment, it will surely be appreciated by all who enjoy it. Enjoy your meal!

 Ingredients: Ingredients for the dough: - 250 g flour - 40 g margarine - 2 egg yolks - fresh yeast (25 g) - 150 ml lukewarm milk - 2 teaspoons sugar - a pinch of salt For the poppy seed filling: - 80 g ground poppy seeds - 60 g sugar - 50 ml warm milk - 1 tablespoon breadcrumbs For the walnut filling: - 80 g ground walnuts - 60 g sugar - 50 ml warm milk - 1 tablespoon breadcrumbs We also need: - apricot jam - butter for the bundt pan - milk

 Tags:  christmas cookies sweet bread recipes walnut cake poppy seed cake