Poppy seed braid is an impressive wreath made of delicate yeast dough combined with aromatic poppy seed mass. It looks elegant – its twisted layers beautifully show the poppy seed filling, and the smell of yeast dough is immediately associated with delicious sweets. This is a great alternative to the classic poppy seed cake or traditional poppy seed rouladeespecially if you want to serve something more modern. The braid is soft, moist and stays fresh for a long timeso it will be perfect both on the Christmas Eve table and as a sweet addition to Christmas coffee.
Ingredients:
- 250 ml of milk,
- 25 g of fresh yeast,
- 60 g sugar,
- 80 g of butter,
- 500 g cake flour,
- 2 eggs,
- a pinch of salt,
- 400 g of poppy seed mass (can be used).
How to do it:
1. Melt the butter and let cool. Warm the eggs to room temperature and the milk to approximately 37°C.
2. Measure half of the milk and pour into a tall container. Crumble the yeast into the milk and add a tablespoon of sugar. Mix. Set aside, covered with a cloth, in a warm place for 15 minutes – during this time the leaven should foam.
3. Sift the flour into the mixer bowl. Pour in the rest of the milk, add the rest of the sugar, salt, one whole egg and one yolk. Pour in the leaven as well. Mix the ingredients with a hook. While kneading the dough, add butter. Mix until the dough becomes uniform, smooth and elastic.
4. Place the dough in a clean, lightly greased bowl and set aside in a warm place (covered with a cloth) for about an hour. During this time, the dough should at least double its volume.
5. Knead the risen dough again and then roll it out on a floured board into a rectangle measuring approximately 40×60 cm.
6. Spread the poppy seed filling on the dough, leaving a free margin along the long side. Roll the dough into a roll, ending with a free edge. Using a sharp knife, cut the roll of dough in half lengthwise. Weave both halves together and glue the ends to form a wreath.
7. Transfer the wreath to a baking tray lined with baking paper. Set aside for 20 minutes to continue rising.
8. Brush the dough with beaten egg white. Place the baking tray with the wreath in the oven preheated to 190°C. Bake for about 20 minutes.
9. You can icing the finished wreath or decorate it in another way, e.g. with Christmas chocolate decorations.
Source: Terazgotuje.pl
