Poppy seed cherry plait
easy
60 mins
60 mins
Ingredients
- 75 g Butter or margarine
- 175 ml Milk
- 375 g Flour
- 1 egg (size M)
- 1 pinch Salt
- 1 package Dry yeast
- 100 g Sugar
- 1 sachet (250 g) Poppy seed bake
- 1 Egg yolk (size M)
- 1 TABLESPOON Apricot Jam
- 1 glass (370 ml) Cherries
- 2-3 TABLESPOONS Whipped cream
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Melt the fat in a saucepan and add milk. Put flour, egg, salt, yeast and sugar in a mixing bowl. Add lukewarm milk-fat mixture. Work into a smooth dough with the dough hooks of the hand mixer. Cover the bowl with a cloth and let it rise in a warm place for about 45 minutes.
- 2
Mix poppy seeds, egg yolk and jam. Put the cherries in a sieve and let them drip off. Roll out the dough into a rectangle (approx. 30 x 50 cm) on a floured work surface. Divide the dough into thirds lengthwise. Divide the filling into thirds and spread on one long side of each strip. Spread the cherries on the poppy seed mixture and spread the edges of the dough with cream. Roll up the poppy-cherry filling and press the ends of the dough together to form 3 rolls. Weave the dough rolls loosely and place them on a baking tray lined with baking paper. Spread the plait with cream and let it rise for another 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes.
- 3
Roll up the poppy-cherry filling and press the ends of the dough together to form 3 rolls. Weave the dough rolls loosely and place them on a baking tray lined with baking paper. Spread the plait with cream and let it rise for another 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Cover if necessary after about 20 minutes. Remove and let cool slightly on a kitchen grid. Tastes very good spreaded with butter
- 4
1 1/2 hours waiting time
Nutrition Facts
200 kcal
30 g
7 g
5 g
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