Summary

Ingredients

For the dough:, possibly a little more

• 1 kg flour
• 1 teaspoon salt
• 160 g suar
• 2 packs dry yeast
• 400 ml milk
• 160 g butter

For the filling: (poppy seeds)

• 375 ml milk
• 100 g suar
• 1 tablespoon honey
• 30 g butter
• 250 g poppy seeds
• 1 pinch (s) lemon peel, grated
• 1 pinch cinnamon
• 3 tablespoon breadcrumbs

For the filling: (nut marzipan)

• 200 g hazelnuts, or almonds, round
• 75 grams sugar
• 1 tablespoon vanilla sugar
• 9 tablespoon cream
• 1 egg white
• 1 tablespoon breadcrumbs
• 200 g marzipan paste

For the cast:

• 200 g powdered suar
• 2 tablespoon water, lukewarm
• 2 tablespoon lemon juice, strained

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Instructions

1. First prepare the yeast dough while the dough rises, make the fillings.
2. Yeast dough:
3. Warm the milk and let the butter melt in it. Make a yeast dough from all the ingredients and let rise for about 2 hours.
4. Poppy seed filling:
5. Bring the milk, sugar, honey and butter to the boil, add the poppy seeds and boil down thickly. Mix in all the other ingredients.
6. Nut and marzipan filling:
7. Mix / knead all ingredients together. Use more cream if necessary
8. Halve the dough and roll out into equal-sized, approx. 3 mm thick rectangles. Spread one sheet of pastry with the poppy seed filling, the other with the nut and marzipan filling. Roll up the plates tightly lengthways. Cut the filled dough rolls lengthways down to the last 3 cm. Place the two sliced dough rolls next to each other on the worktop with the cut surfaces facing up. Then intertwine or plait all four strands together. Let rise for another 30-50 minutes.
9. Preheat the oven to 180 ° C and bake the braid for about 30 - 45 minutes.
10. Lemon frosting:
11. Mix all ingredients together, brush the braid with it warm or cold.
12. I use 3/4 of the batter for the filled plait. I then process 1/3 of the dough into a small, simple yeast plait without filling. Brush this with egg yolk and sprinkle with chopped almonds.