Quark and poppy seed plait (diabetics)

Name: Quark and poppy seed plait (diabetics)
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; 80 g Diabetic sweetness; 50 g crushed pistachio kernels; 125 g Low-fat curd; 4 TABLESPOONS Oil; 1 egg (size M); 250 g + some flour; 1 TEASPOON Baking Powder; baking paper

AUTHOR
Louis Ramirez

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
80 g Diabetic sweetness
50 g crushed pistachio kernels
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 diabetic sweetener and pistachios. Leave to cool. Mix quark, oil, egg and 50 g sweetness. Mix 250 g flour and baking powder, add and knead with the dough hooks of the hand mixer. Divide the dough into thirds.
2
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. Bake on a baking tray lined with baking paper in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let them cool down. Dust with 6 g sweetness
3
Waiting time approx. 1 hour