Summary

Ingredients

• 500g flour
• 42 g yeast, fresh
• liter ⅛ milk, lukewarm
• 150 grams sugar
• 3 egg (s)
• 1 pinch (s) salt
• 120 g butter, soft
• 1 lemon (s), the grated zest it
• 1 egg yolk

For the filling: (nut filling)

• 200 g hazelnuts
• 100 g suar, brown
• 1 tablespoon butter
• 2 tablespoon breadcrumbs
• 1 lemon (s), the grated zest it
• 4 cl rum
• 2 tablespoon raisins
• liter ⅛ cream
• cinnamon
• 1 tablespoon honey

For the filling: (poppy seed filling)

• 0.4 liters milk
• 150 grams sugar
• 45 g honey
• 250 g poppy seeds
• 125 g breadcrumbs or cake crumbs
• 1 lemon (s), the grated zest it
• cinnamon
• Clove (s), ground
• 1 pinch (s) salt

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Instructions

1. Pour flour into a mixing bowl. Mix the yeast with a good dash of warm milk and a little sugar and pour into a hollow in the flour, cover and let rise for about 10 minutes.
2. Knead the dough with the dough hook of a mixer and gradually add the sugar, eggs, small pieces of the warm butter and the remaining lukewarm milk. Season with the salt peas and the lemon peel and continue kneading until the dough separates from the edge of the bowl. Cover and let rise for an hour.
3. For the following fillings, roll out half of the dough on a floured work surface a little more than the size of a baking sheet. Cut lengthways into three strips of equal size and distribute the fillings evenly over them up to the edges. Then roll up the dough sheets lengthways and braid them into a plait. Whisk egg yolks with milk and brush the plait with it.
4. Let rise for half an hour and then bake in a preheated oven at 150 ° C top / bottom heat for about 30 minutes until golden brown. If the braid is not brown enough after this time, simply switch the oven to circulating air and bake the braid a little more.
5. Nut filling (for 1/2 basic yeast plaited recipe)
6. Roast the hazelnuts in a dry pan until they are fragrant. Chop finely in an electric chopper with brown sugar. Melt the butter in the pan and toast the breadcrumbs in it. Season with lemon zest, rum and cinnamon, then add honey and cream. Stir in the hazelnuts and raisins. Let the mixture cool down before filling.
7. Poppy seed filling (for 1/2 basic yeast plait recipe)
8. Finely grind the poppy seeds in an electric chopper until it turns black and sticks slightly. (If that doesn`t work, fill the poppy seeds into a tall, narrow container and use the hand blender to chop it up)
9. Bring the milk, sugar and honey to the boil, stir in the poppy seeds, the crumbs and the spices. Bring to the boil again and stir thoroughly until a thick paste has formed. Let cool and swell.