We all already know about poppy seeds, but this year I decided to make a slightly different version of this cake with sour cream and cake mix in the form of knitted bread. The crispy crust and juicy filling of poppies and raisins go perfectly with afternoon tea or coffee.
The idea for this bread came when I walked through a store and saw BIO certified flour type 00, and right next to it poppy seeds. I wanted to make something different from the classics, so I decided to play around with the dough a bit. Along with the poppy seeds and the added cake mix and sour cream, I also added raisins for extra sweet surprises in each bite.
And now, the recipe!
Poppy Seed Cake With Cake Mix And Sour Cream
If you have any questions for this poppy seed cake with cake mix and sour cream recipe, you can always let me know in the comments below – and to get started, follow my instructions.
Poppy Seed Cake With Cake Mix And Sour Cream
Poppy Seed Cake With Cake Mix And Sour Cream
Dough
- 3/4 cup lukewarm water
- 1+1/2 tsp instant dry yeast
- 1+1/2 tsp coconut sugar
- 1+1/2 tbsp melted coconut oil
- 3 cups flour type 00
- 1/2 tsp salt
Filling
- 2 cups ground poppy seeds
- 2 tbsp coconut sugar
- 1/4 cup agave syrup
- 1 cup water or vegetable milk
- 2 tbps melted coconut oil
- 1/4 cup raisins
- 100 g sour cream
- 1 packet cake mix
Put lukewarm water in a bowl, add yeast and sugar, mix and let the bubbles start to form (about 5 minutes). Add oil and mix.
Add flour and salt and knead into a smooth dough. If necessary, add a little more water.
Put the dough in a clean bowl and cover, and put on warm to rise for about an hour and a half.
Soak the raisins in hot water, when they have softened drain and put on a napkin to dry.
Mix the filling ingredients with cake mix and sour cream (except the raisins) until you get a creamy filling / coating.
Transfer the risen dough to a floured surface, divide it into two equal parts and roll each into a rectangle (even thickness). Coat each rectangle with stuffing, sprinkle with raisins, then roll up and cut in half lengthwise. You will get four ribbons which you then need to weave into a braid.
Carefully transfer the braid to a baking sheet lined with baking paper. Cover with a cloth and leave to rise in the heat for another 50 minutes.
Place the pan in a preheated oven at 170 degrees, approximately 40-45 minutes. It should be browned, but do not bake for too long so that it does not dry out.
Keep the cooled braid in a container with an airtight lid. Your poppy seed cake is ready to go!
* Gradually add the amount of the ingredients to fill the poppy seed cake, you may need less, and maybe more, depending on the poppy.
* 1 cup = 250 ml *
Thank you so much for reading my poppy seed cake with cake mix and sour cream recipe❤️
If you make this recipe, let me know your impressions and tag me on social media if you post photos. Thanks ❤️
Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love and sweetness to you!
– Luka
I love this!