• 350 g flour
  • 1 level teaspoon salt
  • 3 tablespoons cane sugar
  • 1/3 cube fresh baker’s yeast, crumbled
  • 50 g soft butter
  • 150 ml milk
  • 1 egg


  • 200 g poppy seeds
  • 4 tablespoons butter
  • 200 ml milk
  • 100 g sugar
  • 1 teaspoon ground cinnamon
  • Zest of ½ organic lemon
  • 2 tablespoons honey
  • Icing sugar for sprinkling

Easter cake recipe: Poppy seed plait

For: 1 cake
Baking time: 25 minutes
Resting time: 2.5 hours


For the dough:

  1. Mix the flour, salt, sugar cane and yeast in a bowl. Add the butter, milk and egg and knead into a smooth dough.

  2. Cover with a tea towel and leave to prove for 1.5-2 hours (the volume of the dough will double in size).

For the filling:

  1. Use a food chopper or blender to finely grind the poppy seeds into an oily paste. Put the poppy seeds, butter, milk, sugar and cinnamon in a pot and simmer for a few minutes until the mixture has thickened. Stir in the lemon zest and honey and leave to cool.

  2. Roll out the dough on a lightly floured work surface into a rectangle and spread the poppy seed mixture over it. Roll up the dough from the long side. Cut the roll in half lengthwise and plait the strips with the cut-side up. Form the plait into a round wreath and lay on a baking tray lined with baking paper. Leave to prove again for 30 minutes.

  3. Preheat the oven at 180 °C and bake the plait for 25 minutes. Leave to cool on a cooling rack. Sprinkle with the icing sugar and serve.

Tip:To save time, use a pre-made poppy seed filling from the supermarket.