Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, poppy seed bread with chocolate ganache filling. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Poppy seed bread with chocolate ganache filling is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Poppy seed bread with chocolate ganache filling is something that I have loved my whole life.
This moist poppy seed cake roll generously filled with a cream cheese frosting, layered with velvety chocolate ganache and pummeled with salted pistachios. It's moist, sweet, tangy, chocolaty and a teensy bit salty. You can buy poppy seed filling in the store, but many times it tastes stale and hard.
To begin with this recipe, we have to prepare a few ingredients. You can have poppy seed bread with chocolate ganache filling using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Poppy seed bread with chocolate ganache filling:
- Make ready 3 1/2 cups all purpose flour
- Make ready 1 tablespoon yeast
- Get 4 tablespoons sugar
- Make ready 1/4 teaspoon salt
- Get 2 tablespoon margarine
- Take 1 cup warm milk
- Prepare 1/4 cup poppy seed
- Make ready 1 teaspoon vanilla essence
- Get Ganache filling
- Get 1 cup grated dark chocolate
- Make ready 1/4 cup whipping cream
I can't be left alone with a warm cinnamon roll or chocolate chip cookie. Chocolate ganache (pronounced geh-Nahsh) is a basic pastry component made up of only two ingredients: melted chocolate and cream. This rich chocolatey mixture is incredibly versatile and can be used to make chocolate truffles, dessert sauces, cake fillings, icings, whipped frostings, and glazes. Reviews for: Photos of Poppy Seed Bread with Glaze.
Instructions to make Poppy seed bread with chocolate ganache filling:
- Sieve the flour into a bowl. Add in the yeast, salt, sugar and the poppy seeds
- Rub in the margarine till the flour is crumbly
- Add in the vanilla essence then make a dough by adding milk as you knead
- Place the dough in a warm place and let it proof for atleast 45mins
- Meanwhile pour the whipping cream in a pan and heat it. Add in the chocolate, turn off the heat and cover for the chocolate to melt.
- After proofing, punch the dough. Roll it out on a working surface
- Pour the chocolate ganache on the dough and spread it
- Roll it up to seal in the chocolate ganache and place in a greased loaf tin
- Cover with a cling film and let it proof again for 20 mins
- Apply egg wash on you. Then bake for 30mins at 180°c
- Enjoy
I don't know why but I had some batter left so I filled a mini-muffin tin and baked them. Then when the muffins were done baking and still warm I dipped the tops in the glaze and cool on a wire rack. Butter and flour, or spray with a non stick When the bread is done, remove from oven and place on a wire rack. Immediately brush the top of the bread with the hot lemon glaze. I love to decorate and frost my cakes and cupcakes with chocolate.
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