Quark and poppy seed plait

Name: Quark and poppy seed plait
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1/8 l Milk; 7-10 Tbsp grated rind of 1/2 untreated lemon; 125 g ground poppy seed; 24 g + 50 g + 6 g diabetic sweetness; 50 g crushed pistachios; 125 g Low-fat curd; 4 TABLESPOONS oil, 1 egg (size M); 250 g + some flour; 1 TEASPOON baking powder, baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1/8 l Milk
7-10 Tbsp grated rind of 1/2 untreated lemon
125 g ground poppy seed
24 g + 50 g + 6 g diabetic sweetness
50 g crushed pistachios
125 g Low-fat curd
4 TABLESPOONS oil, 1 egg (size M)
250 g + some flour
1 TEASPOON baking powder, baking paper

Directions

1
Bring the milk and lemon peel to the boil. Stir in the poppy seeds, cover and let them swell for about 10 minutes at low heat. Stir in 24 g sweetness and pistachios. Let cool off
2
Mix quark, oil, egg and 50 g sweet. Mix 250 g flour and baking powder, add and knead with the dough hooks of the hand mixer
3
Cut the dough in thirds. Roll out to a strip (approx. 15 x 30 cm) on a little flour and spread 1/3 poppy seed mixture in the middle. Fold over the edges and form into a roll. Weave all 3 rolls into a plait
4
Bake in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) on a baking tray lined with baking paper for 20-25 minutes. Cool down. Dust with 6 g sweetness