Christmassy yeast plait with poppy seeds, almonds and hazelnuts
Ingredients
Yeast dough
- 1 cube of yeast
- 200 ml milk, lukewarm
- 120 g sugar
- 80 g butter
- 500 g flour
- 1 pinch of salt
- 1 egg
Filling
- 200 g poppy seeds, ground
- 20 g almonds, ground
- 25 g hazelnuts, chopped
- 40 g sugar
- 1 tbsp butter
- 1 tbsp honey
- 1 egg white
- 3 star anise
- cinnamon, to taste
Utensils
- sieve
- pot
- spoon
- hand mixer
- bowl
- pasting brush
Instructions
Prepare the poppy seed filling
- Rinse the poppy seeds in a sieve and bring to a boil in a pot of water.
- Remove the poppy seeds from the heat, add star anise and leave to swell for 20-30 minutes.
- Drain the poppy seeds in the sieve and allow to cool.
- Mix the poppy seeds with the sugar, honey, melted butter, cinnamon, almonds and hazelnuts.
- Beat the egg whites until stiff and add to the poppy seeds. If the mass is too thick – add a little milk.
Prepare the yeast dough
- Mix the yeast with 4 tablespoons of milk and 1 teaspoon of sugar and leave to swell for 15 minutes.
- Melt the butter with the remaining milk and allow to cool.
- The flour sieve and mix with the sugar and salt.
- Add the lukewarm milk-butter mass, egg and dissolved yeast to the flour-sugar mixture.
- Knead everything into a nice dough. If the dough is still too sticky – add a little flour.
- Form the dough into a ball and leave it covered in a warm place for at least 1 hour.
- Roll out the yeast dough and spread with the poppy seed filling and cut in half lengthways.
- From the Roll up the long side, twist the rolls of dough together into a spiral and close the ends.
- Let the yeast crown, covered, rise for 30 minutes.
- Place the yeast crown on a baking tray and bake in a preheated oven at 180°C for approx. 30 – 35 minutes.
For an icing, mix together the icing sugar, lemon juice and water and spread over the yeast loaf. Alternatively: mix the icing sugar with vanilla and, depending on the desired consistency, stir in some milk.
