Christmassy yeast plait with poppy seeds, almonds and hazelnuts

Christmassy yeast plait with poppy seeds

Portions: 6 persons | Preparation time: 55 minutes

Why not bake a yeast plait as a yeast wreath? The yeast wreath with poppy seeds is wonderfully Christmassy with cinnamon, star anise and nuts. The yeast wreath is a fluffy change from the shortcrust pastry cookies.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )
Christmassy yeast plait with poppy seeds
Christmassy yeast plait with poppy seeds

Portions: 6 persons | Preparation: 55 minutes

Why not bake a yeast plait as a yeast wreath? The yeast wreath with poppy seeds is wonderfully Christmassy with cinnamon, star anise and nuts. The yeast wreath is a fluffy change from the shortcrust pastry cookies.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

Season: Christmas | Region: Europe | Preparation: Bake | Menu: Pastries | Cuisine: German recipes

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

  1. Rinse the poppy seeds in a sieve and bring to a boil in a pot of water.
  2. Remove the poppy seeds from the heat, add star anise and leave to swell for 20-30 minutes.
  3. Drain the poppy seeds in the sieve and allow to cool.
  4. Mix the poppy seeds with the sugar, honey, melted butter, cinnamon, almonds and hazelnuts.
  5. 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

  1. Mix the yeast with 4 tablespoons of milk and 1 teaspoon of sugar and leave to swell for 15 minutes.
  2. Melt the butter with the remaining milk and allow to cool.
  3. The flour sieve and mix with the sugar and salt.
  4. Add the lukewarm milk-butter mass, egg and dissolved yeast to the flour-sugar mixture.
  5. Knead everything into a nice dough. If the dough is still too sticky – add a little flour.
  6. Form the dough into a ball and leave it covered in a warm place for at least 1 hour.
  7. Roll out the yeast dough and spread with the poppy seed filling and cut in half lengthways.
  8. From the Roll up the long side, twist the rolls of dough together into a spiral and close the ends.
  9. Let the yeast crown, covered, rise for 30 minutes.
  10. 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.