John Myers
Baking: Poppy Seed Braid with Apricots
The perfect baking: poppy seed braid with apricots recipe with a picture and simple step-by-step instructions.
- 500 g Spelled flour type 630
- 10 g Yeast fresh
- 1 piece Egg
- 1 pinch Salt
- 80 g Raw cane sugar
- 80 g Butter
- 2 tablespoon Ground poppy seeds
- 750 g Apricots fresh
- 1 tablespoon Butter
- 1 tablespoon Granulated sugar
- Dissolve the yeast in a little lukewarm milk with a teaspoon of sugar and then mix with a tablespoon of flour. Cover and let the dough rise until it bubbles.
- Melt 80 g butter. Weigh the flour with sugar, egg and salt in a bowl and mix together.
- Add the melted butter, poppy seeds and the pre-dough and mix everything into a smooth yeast dough that no longer sticks. Possibly add a little flour (too wet) or milk (too dry). Cover the dough and let rise again until the volume has increased significantly.
- Stone the apricots and cut into wedges.
- Divide the dough into thirds and roll out each third. (see picture) Spread a third of the fruit on the rolled out dough and shape into a roll.
- Make a braid out of the three rolls. This works best if you do it right away on a baking sheet lined with foil or paper. (Wasn’t necessary for me, because I’m the happy owner of baking trays that are non-stick coated.)
- Preheat the pipe to 175 degrees circulating air. Brush the braid with melted butter and sprinkle with granulated sugar.
- Bake the braid for about 1 hour, until the surface takes on a nice color and the stick test is positive.
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