Summary

Ingredients

For the yeast dough:

• 500 g wheat flour, type 405 or wholemeal
• 0.5 ½ cube yeast, fresh
• 75 grams sugar
• 1 teaspoon salt
• 250 g milk (possibly a little more for whole rains)
• 80 g butter
• 1 egg (s)

For the filling:

• 50 g marzipan
• 4 tablespoon heavy cream
• 1 egg (s)
• 65 g suar
• 1 teaspoon cinnamon
• 2 tablespoon rum
• 200 g poppy seeds, white, round
• Egg yolk, for brushing

Print Recipe Pin Recipe

Instructions

1. Yeast dough:
2. Make a yeast dough from the ingredients for the dough and shape into a ball. Cover the dough and let it rise for 60 minutes. I always stir the yeast in a little milk beforehand. The milk should not be over 35 degrees, but be lukewarm.
3. The dough should no longer stick and have a nice, homogeneous consistency.
4. I always use a perforated spoon to whip the yeast dough, so it gets nice and fluffy.
5. Cover the yeast dough and let rise for about 3 / 4-1 hour.
6. Filling:
7. Mix together all the ingredients for the filling.
8. It is best to chop up the marzipan beforehand.
9. Braid:
10. Divide the yeast dough into three parts and shape each part into a strand. Roll out each strand of dough on a floured surface and brush with the filling (I always form long strands and then roll them into rectangles with a rolling pin).
11. Then carefully roll up the strand of dough from the long side, pressing the seam lightly so that the filling cannot come out again.
12. Do the same with the remaining strands of dough.
13. Make a braid from the strands and place on the baking sheet.
14. Let the braid rise again covered for about 1/2 hour.
15. Finally, brush with the diluted egg yolk.
16. Baking time: 35 min. at 165 ° C circulating air.