John Myers
Baking: Sweet patchwork Bread
The perfect baking: sweet patchwork bread recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 1 dice Yeast fresh
- 250 ml Milk lukewarm
- 80 g Sugar
- 80 g Liquid butter
- 1 pinch Salt
- 50 g Ground hazelnuts
- 1 tablespoon Poppy seed filling – finished product
- 1 piece Vanilla pod scraped out
- 2 teaspoon Cocoa powder for baking
- 50 g Liquid butter
- 50 g Powdered sugar
- Sift the flour into a bowl and make a well in the middle. The yeast crumble into it, add a teaspoon of sugar and add some lukewarm milk. Dissolve the yeast in this mixture.
- Cover the bowl and let the dough rise in a warm place for about 30 minutes.
- Now add the melted butter, the remaining lukewarm milk and the salt and work everything into a smooth dough. Cover again and let rise until the volume has roughly doubled.
- Divide the dough into four equal parts. Knead one part with the hazelnuts, the second with the vanilla pulp, the third with the poppy seed filling and the fourth with the cocoa and a spoonful of sugar.
- Now either shape the dough into walnut-sized balls and place them randomly in a greased and crumbled loaf pan or roll four strands and use them to braid.
- It is baked at 190 degrees top / bottom heating for about 45 minutes in a preheated oven. (Chopstick sample)
- While it is still hot, brush the cake or braid with butter and sprinkle with powdered sugar.
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