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Ingredients

Serves:
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FOR THE DOUGH
all-purpose flour 280 g
quick-acting dry yeast 10 g
sugar 40 g
butter fat content 82,5% 40 g
egg 1 pc
salt ½ tsp
milk 100 ml
FOR THE FILLING
poppy seed 100 g
sugar 2 tbsp
milk 80 ml
butter 10 g
FOR BRUSHING
egg-yolk 1 pc
sugar a pinch
milk 1 tsp
vegetable oil for greasing the bowl

Nutritional information

cal
313,6
prot
7,71
fat
14,09
carbs
39,41
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Poppy seed braid

Poppy seed braid

Ingredients

  • FOR THE DOUGH

  • FOR THE FILLING

  • FOR BRUSHING

The flavour of home-baked goods fills the home and brings coziness, warmth, care and all the family together. Today we share the recipe for flavourful and fluffy braid with rich and tasty poppy seed filling that will be loved by everyone. The dough is quite simple and can be used for different baked goods. To make it stronger and more elastic, we’ll teach you the “Stretch and Fold” kneading method.


Nadezhda Rahmanova

Recipe author

She is a lawyer by profession, but has worked in various fields. She was a model, an administrator in a casino, worked for several years in the internal affairs agencies (junior police sergeant). She liked working in the police department and dreamed of building a career, but fell ill with oncology and then she had to become a housewife. Since that time, she began to cook with enthusiasm, and a little later taking picture became a real passion. Nadezhda attends webinars on food photography, reads articles and books. Her photos with recipes sometimes fall on the pages of small culinary magazines. She loves animals very much, that's why dogs and cats live in the house.

Steps

1
Done

Step 1

Remove all the ingredients from the fridge in advance so that they are at room temperature. Heat the milk to 36-38°C. Add 1 tbsp sugar and the fresh yeast (or 1 tsp dry). Mix till fully dissolved. Leave in a warm place until foamy.

2
Done

Step 2

Combine the remaining sugar with softened (not melted!) butter and mix. Add the egg and mix again.

3
Done

Step 3

Add the yeast mixture to the butter. Mix.

4
Done

Step 4

Add the salt and then the flour gradually. First, add 250 g flour. This may be enough to make smooth and homogeneous. The amount of flour also depends on the quality of the flour and the size of the egg. If the dough is too sticky, add 10-30 g flour and knead the dough again.

5
Done

Step 5

Grease the bowl with some oil and put the dough into it. Cover the bowl with cling film and leave in a warm place to rise, 40-60 mins.

6
Done

Step 6

Make the filling. In a sauté pan combine the poppy seeds, sugar and milk. Boil over low heat for about 10 mins, stirring from time to time. Finally, add the butter and mix.

7
Done

Step 7

Grind the poppy seeds with a blender and leave to cool.

8
Done

Step 8

When the dough is risen, transfer it to the working surface dusted with some flour. Shape a rectangle sized 40x30 cm. Fold the shorter edge to the centre.

9
Done

Step 9

Fold the second short edge the same way.

10
Done

Step 10

Turn the dough at 90° and repeat the procedure by folding the short edges to the centre, like a book. Turn the dough upside down and leave for another 20 mins.

11
Done

Step 11

Preheat the oven to 200°C. Dust the working surface with some flour and roll the dough 5-7 mm thick. Spread the filling over the dough leaving about 2 - 2,5 cm at the longer edges.

12
Done

Step 12

Make a roll starting from the longer edge. Seal the edges well.

13
Done

Step 13

Turn the roll seam-side down. Using a sharp knife cut the roll lengthwise leaving 1,5 – 2 cm.

14
Done

Step 14

Twist the halves of the roll to make a braid and seal the edges at the end. Transfer the braid onto the baking tray layered with parchment or Teflon sheet. Cover and leave for rising for 20-30 mins.

15
Done

Step 15

Combine the egg yolk with a pinch of sugar and milk and brush the braid ith this mixture. Bake the braid in the middle of the oven for 30-40 mins.

16
Done

Step 16

Transfer the cooked plait onto a rack and cover with a towel. Serve the braid warm or at room temperature. Store it in a plastic bag. Poppy seed braid is done! Enjoy your meal!

Poppy seed braid

The flavour of home-baked goods fills the home and brings coziness, warmth, care and all the family together. Today we share the recipe for flavourful and fluffy braid with rich and tasty poppy seed filling that will be loved by everyone. The dough is quite simple and can be used for different baked goods. To make it stronger and more elastic, we’ll teach you the “Stretch and Fold” kneading method.

  • Автор рецепта:
  • После приготовления вы получите 6
  • Время приготовления: 3 hours

Ингредиенты

  • 280 g all-purpose flour
  • 10 g quick-acting dry yeast
  • 40 g sugar
  • 40 g butter
  • 1 pc egg
  • ½ tsp salt
  • 100 ml milk
  • 100 g poppy seed
  • 2 tbsp sugar
  • 80 ml milk
  • 10 g butter
  • 1 pc egg-yolk
  • a pinch sugar
  • 1 tsp milk
  • vegetable oil

Способ приготовления

  • Remove all the ingredients from the fridge in advance so that they are at room temperature. Heat the milk to 36-38°C. Add 1 tbsp sugar and the fresh yeast (or 1 tsp dry). Mix till fully dissolved. Leave in a warm place until foamy.

  • Combine the remaining sugar with softened (not melted!) butter and mix. Add the egg and mix again.

  • Add the yeast mixture to the butter. Mix.

  • Add the salt and then the flour gradually. First, add 250 g flour. This may be enough to make smooth and homogeneous. The amount of flour also depends on the quality of the flour and the size of the egg. If the dough is too sticky, add 10-30 g flour and knead the dough again.

  • Grease the bowl with some oil and put the dough into it. Cover the bowl with cling film and leave in a warm place to rise, 40-60 mins.

  • Make the filling. In a sauté pan combine the poppy seeds, sugar and milk. Boil over low heat for about 10 mins, stirring from time to time. Finally, add the butter and mix.

  • Grind the poppy seeds with a blender and leave to cool.

  • When the dough is risen, transfer it to the working surface dusted with some flour. Shape a rectangle sized 40x30 cm. Fold the shorter edge to the centre.

  • Fold the second short edge the same way.

  • Turn the dough at 90° and repeat the procedure by folding the short edges to the centre, like a book. Turn the dough upside down and leave for another 20 mins.

  • Preheat the oven to 200°C. Dust the working surface with some flour and roll the dough 5-7 mm thick. Spread the filling over the dough leaving about 2 - 2,5 cm at the longer edges.

  • Make a roll starting from the longer edge. Seal the edges well.

  • Turn the roll seam-side down. Using a sharp knife cut the roll lengthwise leaving 1,5 – 2 cm.

  • Twist the halves of the roll to make a braid and seal the edges at the end. Transfer the braid onto the baking tray layered with parchment or Teflon sheet. Cover and leave for rising for 20-30 mins.

  • Combine the egg yolk with a pinch of sugar and milk and brush the braid ith this mixture. Bake the braid in the middle of the oven for 30-40 mins.

  • Transfer the cooked plait onto a rack and cover with a towel. Serve the braid warm or at room temperature. Store it in a plastic bag. Poppy seed braid is done! Enjoy your meal!

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Potato-based pizza with green peas and spring onions
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