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Chalka - soft vanilla brioche with poppy seed filling

Chalka – soft vanilla Brioche

This recipe for brioche with poppy seed filling is the perfect way to show your friends and family how much you care. The rich, buttery dough is filled with a sweet and nutty poppy seed filling, and then baked to perfection.

Course Bread
Cuisine Polish
Keyword brioche, chalka
Prep Time 1 hour
Cook Time 40 minutes
Servings 6 people
Calories 460 kcal

Ingredients

  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon active dry yeast
  • 3 eggs
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1/2 cup butter softened
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, combine milk, sugar, and yeast. Let sit for about 5 minutes until the yeast is activated.
  2. Add in eggs, salt, and flour. Stir until well combined.
  3. Add in butter and vanilla extract. Stir until the dough is smooth.
  4. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour.
  5. Once dough has doubled in size, shape into brioches on a floured surface. Place on a baking sheet lined with parchment paper. Let rise for another 30 minutes.
  6. Bake in a preheated static oven at 175 °C for 25 – 35 minutes.

Recipe Notes

  • Use good quality vanilla extract for the best flavour.
  • Be sure to beat the eggs well before adding them to the dough, so that they are fully incorporated.
  • If you want a lemon flavoured Chalka, add the zest of one lemon to the dough.
  • When shaping the Chalka, make sure to flour your hands well so that the dough doesn’t stick.
  • Chalka is best served fresh, but it can be stored in an airtight container for up to 2 days.