How to make Poppy Seed Brioche

This poppyseed brioche is a rich, visually stunning bake made for special occasions—or for making any occasion feel special. The dough is soft, buttery, and enriched with eggs, while the filling is dark, nutty and gently spiced, made with poppy seeds, walnuts, currants and honey. Twisted into a braid and baked in a tin, it’s a showstopper with substance. Here are a few tips to master the process: - Let the filling cool completely before spreading-it keeps the dough from melting or tearing. - Twist the log with care; don’t over-handle. This keeps the shape and layers defined. - Brush around the filling with your egg wash—Avoid brushing the poppy seeds directly with egg wash to keep the final bake clean and golden. - Use a good-quality yeast (or one with bread improver) for the best rise. - It’s best served warm on the day, but slices reheat beautifully in a low oven