Cherry and poppy seed plait (diabetics)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, salt and 40 g diabetic sweetener in a bowl. Add egg, crumble yeast on top. Melt butter in a small pot, add 100 ml cold milk. Add the milk-fat mixture to the flour and knead everything smooth. Cover the dough and let it rise in a warm place for about 30 minutes. Bring 150 ml milk to the boil. Stir the poppy seeds into the milk. Let it swell for about 10 minutes while stirring. Stir in liquid sweetener and flavour. Drain the cherries. Roll out dough on baking paper to a rectangle (approx. 45 x 27 cm). Cut the rectangle into 3 strips (approx. 45 x 9 cm). Spread the poppy seed mixture on the strips, leaving about 1 cm of edge free. Spread the cherries on top, press down a little. Roll up the strips from the long side. Moisten the edges with water if necessary and press down. Weave the strips into a plait. Place on a baking tray covered with baking paper and leave to rise for about 30 minutes. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 45-50 minutes. Mix lemon juice with 30 g diabetic sweetener. Remove the cherry and poppy seed plait from the oven, brush with the icing and allow to dry

2. 2

   You can exchange these ingredients:

3. 3

   You can replace the diabetic sweetness for the dough with 60 g sugar. You can sweeten the poppy seed mass with 2 tablespoons of sugar. Replace the cherries with 1 glass of normal cherries. For the icing: mix 60 g icing sugar with 3-4 tablespoons of lemon juice

4. 4

   Waiting time approx. 1 hour / 2 BE

Nutrition Facts

KCAL
200 kcal

CARBS
24 g

FATS
9 g

PROTEINS
6 g