With the holidays coming around, it seems the right time of year to consider making Moctobabucta, or poppyseed bread. Now, I'm not really sure I'm spelling its name right, or pronouncing its name right. I can't find mention of anything called "moctobabucta" on the internet, anyway. I just know that its a family recipe, and its good!
The key to getting a pretty braid is in portioning out the poppyseed filling evenly, and then securely folding the dough over it. It is so easy to overfill one part, or not seal it properly, and then have poppyseed going everywhere. It still tastes good, its just not as impressive!
And really, with the red icing and pretty braided presentation, the finished loaf is pretty impressive looking. . .
Ingredients
- 2 1/2 tsp Yeast or 1 packet
- 3 tbsp Sugar
- 1/3 cup Butter or Margarine
- 1/3 cup Milk Scalded
- 1 tsp Vanilla Extract
- 2 Eggs Beaten
- 2 1/2 cup Flour Sifted
- 1 can Poppyseed Filing
- Powered Sugar Glaze colored red
Servings: loaf
Instructions
- Scald milk, then add butter and stir until melted. Let cool to lukewarm.
- Mix together sugar and yeast.
- Add milk to yeast mixture, and stir until the yeast is dissolved. Then add eggs, vanilla and stir until blended
- Turn onto floured board. Knead to elastic. Place in greased bowl & clover with a slightly damp cloth. Let rise to double (1- 1.5 hours approx.)
- Roll into 1 rectangle 12”x18”. Cut into 3 parts. Divine filling equal parts on the 3 dough sections. Roll each section around the filling. Then braid the rolled sections and place on the pan. Let rise to double (around 1.5 hours).
- Bake 30 minutes at 350 degrees. Cover with glaze after it comes out of the oven (while its still warm).
Share this Recipe