Summary

Ingredients

For the filling:

• 200 g poppy seeds, round
• 200 g nuts, round and roasted
• 200 g breadcrumbs
• 160 g suar
• 400 ml milk
• 250 g quark
• 80 g suar
• 1 egg yolk
• 0.5 ½ sachet vanilla pudding powder for cooking
• 1 pinch (s) vanilla sugar

For the dough:

• g 1,000 spelled flour or white flour
• 120 g butter or mararine
• 120 g suar
• 40 g yeast
• 15 g salt
• 500 ml milk
• 2 egg (s)

Also:

• 1 egg (s) for brushing
• Granulated sugar

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Instructions

1. I make the breadcrumbs from hard sweet pastries, e.g. dry nut croissants or yeast sweet dough. Simply grind or grate these like normal breadcrumbs.
2. I always start with the three fillings so that they can swell or warm up long enough.
3. Mix the poppy seeds with 100 g of breadcrumbs and 80 g of sugar and mix with 200 ml of very hot milk to make a firm pulp. Mix the same again for the nut filling, i.e. nuts, 100 g breadcrumbs, 80 g sugar and 200 ml hot milk. It can be a little softer because the crumbs still attract a little. If the filling becomes too firm, add a little warm milk, it should be too soft, add a few crumbs.
4. Simply stir the quark with the whisk with the sugar, egg yolk, custard powder and vanilla sugar.
5. Please make sure that all three fillings have the same temperature when using them! If, for example, the quark is too cold, the yeast dough around it will not rise properly!
6. Put the flour in the kneading bowl of the kneading machine, form a hollow in the middle and mix a thick porridge with the yeast, a pinch of sugar or, if available, some baking malt and a little lukewarm milk. Cover this steam with a little flour from the edge of the bowl and let it rest at room temperature for about 15-20 minutes until it starts to bubble. In the meantime, weigh the remaining ingredients on the edge of the bowl on top of the flour.
7. When the steamer produces bubbles, pour about 5/6 of the warm, not too hot milk into the kneading bowl and mix in the machine on a low setting to form a rather soft dough. If the mixture is still too firm, add more milk. Then knead this dough with the machine, in my case a Kenwood on level 4 - 5, for about 5 - 6 minutes to a smooth dough. Make sure that the dough is really kneaded and not just turning in a circle on your arm. In this case, I continuously loosen the dough with a wooden spoon while kneading.
8. Knead the finished dough briefly again by hand and put it back in the kneading bowl. Place this in a warm place, e.g. in the oven with the light switched on, and let it double for about 30 - 40 minutes. Knead the air out by hand and keep it warm for another 20 minutes.
9. Turn on the oven to around 170 ° C.
10. Weigh 6 parts of the dough, each weighing about 200 g. If there is some dough left over, I`ll make little yeast plaits or something like that.
11. The 6 parts appear round and set aside for a few minutes to rest. Then knock them flat and roll them out with a rolling pin so that they are a little longer than the form in which they are baked.
12. Divide half of the filling into 2 parts each and distribute evenly with a pastry card. Then roll it up and braid it into a 3-pigtail with one strand at a time.
13. These braids can then be baked on a baking sheet with baking paper or in a loaf pan. My shapes have a size of approx. 30 x 10 x 10 cm for the specified amount.
14. Let the dough rise in a warm place for about 30-40 minutes. When they have reached about 1/2 cooker, brush them carefully with a brush with egg and sprinkle with granulated sugar.
15. Bake at 170 ° C for about 40 minutes until golden yellow when 3/4 of the cook finish is reached. If smaller yeast pastries are to be made, shorten the baking time accordingly.
16. The yeast dough can also be made without steamer, but then the yeast dough taste is less effective.
17. The amount of yeast and the milk temperature influence the dough temperature and determine the proofing times. Warmer and more yeast accelerates.