Poppy seed braid

Ingredients for 1 servings:

• 500 g wheat flour, type 405
• 1 bag(s) of dry yeast
• 40 g butter or margarine, soft
• 30 g sugar
• 1 tsp salt
• 2 tbsp sour cream
• ¼ liter milk, lukewarm
• 1 egg(s)
• 2 tbsp water
• 30 g poppy seeds

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 40 minutes

A delicious braided bread for Easter breakfast

Mix flour, dry yeast, salt, and sugar. Add fat, sour cream, and milk and knead everything well. Cover the dough and let it rise until doubled in size, then knead again. Divide the dough into 3 equal pieces and roll each out to about 30 cm long. Braid the pieces and place them on a baking sheet lined with baking paper. Let them rise for another 20 to 30 minutes. Whisk the egg yolk and water together, brush the plait with it, and sprinkle with poppy seeds. Bake on the middle rack of a preheated oven at 225°C (425°F) for about 20 to 30 minutes. After 20 minutes, I would keep a close eye on the bread to make sure it doesn’t get too brown. This bread is a must-have for our Easter breakfast.