John Myers
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Baking: Poppy Seed Braid
The perfect baking: poppy seed braid recipe with a picture and simple step-by-step instructions.
the quark oil dough
- 250 g Quark
- 400 g Spelled flour type 630
- 100 g Sugar
- 100 ml Rapeseed oil
- 5 tablespoon Milk
- 1 packet Baking powder
- 1 pinch Salt
the poppy seed filling
- 200 g Blue poppy, ground
- 200 ml Milk
- 1 tablespoon Butter
- 100 g Sugar
- 1 Knife point Grated organic orange peel
- 2 cl Rum
- 1 piece Apple
- 50 g Donated almonds
the dough
- Using the above ingredients, knead a heavy dough. Roll this out onto a little flour into a square.
- Now cut the square into three wide strips.
the poppy seed filling
- Bring the milk with butter and orange peel to a boil and cook the poppy seeds until soft while stirring. Add sugar and rum, mix well and then let the mixture cool down a bit.
- Peel the apple, cut into small wedges and add to the poppy seed mixture together with the almond sticks and mix.
- Place one third of the poppy seed filling in the middle of the dough strips and then roll them up to create a “sausage” filled with poppy seeds.
- Make a plait out of the three “sausages”, place it on a tray lined with foil or paper and bake it at approx. 180 degrees in a preheated oven for about 45 minutes. (Toothpick sample)
- Then dust with powdered sugar.
- I deliberately avoided raisins or cranberries for this meal as there are a few people who don’t like them.
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