Poppy seed plait
Baking poppy seed plait yourself is so easy. With our recipe it is guaranteed to taste like grandma’s.The filling makes the poppy seed plait particularly juicy.
INGREDIENTS
FOR THE DOUGH
500 g wheat flour (type 550)
70 g sugar
1 pinch of salt
200 ml milk
30 g fresh yeast
2 eggs (size M)
100 g soft butter
FOR THE FILLING
2 packs of poppy seed baking powder (250 g each)
2 eggs (size M)
FOR THE GLAZE (OPTIONAL)
125 g icing sugar
2 tbsp lemon juice
1 tbsp water
ALSO
1 egg yolk (size M)
2 tbsp milk
Some flour for working
PREPARATION
Step 1
For the dough, mix the flour with the sugar in a bowl. Make a well in the flour mixture. Sprinkle the salt around the edge. Heat the milk to lukewarm (do not boil!) and dissolve the yeast in it. Pour the yeast milk into the flour well. Stir a little flour into the mixture with a fork and mix a pre-dough. Cover the pre-dough with a tea towel and leave to rise for about 10 minutes.
Step 2
Add the eggs and butter to the dough and knead everything for 5 minutes on a low setting, then about 5 minutes on a high setting, until it forms a smooth dough. The dough is ready when it comes away from the bowl and feels silky-matt. Cover the yeast dough and leave to rise in a warm place for about 50 minutes.
Step 3
Line a baking tray with baking paper. For the filling, mix the poppy seed mixture with the eggs in a bowl. Roll out the dough on a lightly floured work surface into a large rectangle (approx. 50 x 40 cm), then spread with the poppy seed filling and roll up tightly from the long side.
Step 4
Preheat the oven to 180 degrees top / bottom heat (fan oven: 160 degrees). Cut the roll in half lengthways using a serrated knife. Twist both strands together like a cord. Squeeze the plait together a little and place it on the prepared baking tray. Cover the yeast poppy seed plait and let it rise for about 15 minutes.
