Poppy Braids
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500 g wheat flour, type 550
- 100 g wheat flour, type 1050
- 0.5 teaspoon ½ salt
- 250 ml milk, lukewarm
- 50 g butter
- 2 tablespoon honey
- 2 medium egg (s)
- 21 g yeast, fresh
Print Recipe
Pin Recipe Instructions
- Mix the two flours and salt in a large bowl and make a well in the middle. Warm the milk with the honey and stir the yeast with 100 ml of the lukewarm honey milk until smooth, stir in 2 tablespoons of the flour. Pour into the flour trough and cover finely with flour from the edge. Let stand for about 10 minutes.
- Melt the butter in the remaining milk and then add lukewarm with the eggs to the flour and make a homogeneous dough, knead for 10 minutes. Cover and let rise twice as high at room temperature.
- Knead the dough again briefly, divide it into 10 portions (approx. 100g), divide each portion into thirds and shape into a 15 cm long strand.
- Line 2 baking trays with baking foil / paper.
- Twist three strands into a braid and pinch the ends together and leave to rise covered on the baking trays for another 20 minutes.
- Preheat the oven to 180 degrees.
- Brush the braids with cream, sprinkle the poppy seeds, then bake for 18-20 minutes. Allow to cool on a grill.
- The poppy seed braids are not that sweet, so you can spread jam or other sweet spread on them.
- Do not bake frozen poppy seed braids at 200 °, preheated for approx. 10.
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