Poppy seed braid with white poppy seeds

Ingredients for 1 servings:

• 500 g wheat flour, type 405 or wholemeal
• ½ cube of yeast, fresh
• 75 g sugar
• 1 tsp salt
• 250 g milk (a little more if using wholegrain)
• 80 g butter
• 1 egg(s)
• 50 g marzipan
• 4 tbsp cream
• 1 egg(s)
• 65 g sugar
• 1 tsp cinnamon
• 2 tbsp rum
• 200 g poppy seeds, white, ground
• e.g. egg yolk, for brushing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes

works great with normal wheat flour type 405, but also with fine wholemeal wheat flour

Yeast dough: Make a yeast dough from the dough ingredients and shape it into a ball. Cover and let it rise for 60 minutes. I always mix the yeast with a little milk beforehand. The milk should not be above 35 degrees Celsius, but lukewarm. The dough should no longer be sticky and have a nice, even consistency. I always use a slotted spoon to beat the yeast dough, so it becomes nice and fluffy. Cover and let the yeast dough rise for about 3/4 to 1 hour. Filling: Mix all the filling ingredients together. It’s best to chop the marzipan well beforehand. Plait: Divide the yeast dough into three pieces and shape each piece into a rope. Roll out each rope on a floured surface and spread with the filling (I always form long ropes and then roll them into rectangles with a rolling pin). Then carefully roll up the rope from the long side, pressing the seam lightly to prevent the filling from seeping out. Repeat with the remaining ropes. Braid the strands and place them on the baking sheet. Cover and let the braid rise for about half an hour. Finally, brush with diluted egg yolk. Bake for 35 minutes at 165°C (convection oven).