Juicy poppy seed and nut braid with marzipan

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 100 g whole wheat flour
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 100 g sugar
• 180 g butter or margarine, soft
• 300 ml sour cream
• some milk, if necessary
• 100 g marzipan paste
• 100 g nuts or almonds, ground
• 1 m.-sized egg(s)
• 80 g sugar
• 5 drops of bitter almond flavoring or rum flavoring
• 180 g poppy seeds, ground
• 100 g powdered sugar
• 1 m.-sized egg(s)
• 2 tbsp apricot jam
• 1 medium egg(s), beaten
• 1 tbsp condensed milk or milk

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Dough without yeast and with sour cream

Mix the flour with the baking powder, vanilla sugar, and sugar. Add the softened butter and finally mix it with the sour cream to form a dough. Then roll it into a log. Add a little milk to the dough if desired. For the fillings, put all the ingredients in a bowl and mix well. Divide the dough in half and roll one half out into a rectangle (about 40 x 35 cm). Spread the nut filling and the other half with the poppy seed filling. Make sure that about 1 cm of dough is left free at the edges. Roll up the dough from the longer side and cut it in half lengthwise with a sharp knife. Make sure that the log is split exactly in the middle so that the plaited loaf rises evenly. Wrap the two strands of dough around each other with the cut side facing up. Place it on the prepared baking sheet and press the ends together firmly. Finally, beat the egg with the condensed milk and brush the plaited loaf with it. Bake at 160°C (convection oven) for about 40-45 minutes.