Easter plait with poppy seed filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm 200 ml of milk lukewarm. Put flour, sugar and salt in a bowl. Press a depression in the middle. Crumble yeast into it and mix with 100 ml milk. Pour yeast milk into the well, mix with some flour from the rim and dust with a little flour.

2. 2

   Cover and leave to rise in a warm place for about 15 minutes. Add fat, 2 eggs, vanillin sugar and 100 ml milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough again and let it rise for about 30 minutes. Roast the almonds in a pan without fat, remove. Mix poppy seed mixture, almonds and 1 egg. Whisk the egg yolk and 2 tablespoons of milk, divide the dough into three and roll out to a rectangle (approx. 45 x 15 cm). Put the poppy seed mixture into a piping bag with a perforated spout and squirt 1 strand of poppy seed mixture onto the bottom long side of each rectangle. Brush the edges with egg yolk milk and roll up from the lower long side. Weave the strands into a braid and place on a baking tray lined with baking paper. Press the ends together firmly.

3. 3

   Put the poppy seed mixture into a piping bag with a perforated spout and squirt 1 strand of poppy seed mixture onto the bottom long side of each rectangle. Brush the edges with egg yolk milk and roll up from the lower long side. Weave the strands into a braid and place on a baking tray lined with baking paper. Press the ends together firmly. Brush the plait with egg yolk milk and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 30 minutes. Let it cool down or let it cool down. Serve lukewarm or cold with butter

4. 4

   1 1/2 hours waiting time

Nutrition Facts

KCAL
230 kcal

CARBS
27 g

FATS
10 g

PROTEINS
6 g