Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Line 2 baking trays with baking foil / paper.
5. Twist three strands into a braid and pinch the ends together and leave to rise covered on the baking trays for another 20 minutes.
6. Preheat the oven to 180 degrees.
7. Brush the braids with cream, sprinkle the poppy seeds, then bake for 18-20 minutes. Allow to cool on a grill.
8. The poppy seed braids are not that sweet, so you can spread jam or other sweet spread on them.
9. Do not bake frozen poppy seed braids at 200 °, preheated for approx. 10.