Moist Poppy Seed and Nut Plait with Marzipan
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500 g wheat flour (type 450)
- 100 g wheat flour (whole rain)
- 1 packet baking powder
- 1 packet vanilla sugar
- 180 g butter or mararine, soft
- 300 ml sour cream
- some milk, possibly
For the filling: (nut filling)
- 100 g marzipan paste
- 100 g nuts or almonds, round
- 1 medium egg (s)
- 80 g suar
- 5 drops bitter almond or rum flavor
For the filling: (poppy seed filling)
- 180 g poppy seeds, round
- 100 g powdered suar
- 1 medium egg (s)
- 2 tablespoon apricot jam
For painting:
- 1 medium egg (s), whisked
- 1 tablespoon condensed milk or milk
Print Recipe
Pin Recipe Instructions
- Mix the flour with baking powder, vanilla sugar and sugar. Add soft butter and finally work it into a dough with the sour cream. Then process into a roll. If necessary, add a little milk to the dough.
- For the fillings, put all the ingredients in a bowl and stir well. Halve the dough and roll out one half into a rectangle (approx. 40 x 35 cm) and spread the nut filling or the other half with the poppy seed filling. Make sure that about 1 cm of dough remains free at the edge.
- Roll up the dough from the longer side and cut it all the way lengthways with a sharp knife. Please make sure that the roll is divided exactly in the middle so that the braid opens evenly. Loop the two strands of dough around each other with the cut surface facing up.
- Place as a braid on the prepared Bach sheet and press the ends together firmly. Finally, open the egg with the condensed milk and brush the plait with it. Bake in the fan oven at 160 ° C for about 40 - 45 minutes.
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