Poppy seed marzipan nut plait à la Robby

Ingredients for 1 servings:

• 1 kg flour
• 400 ml milk
• 150 g butter, room temperature
• 150 g sugar
• 1 cube of yeast or 2 packets of dry yeast
• 1 tsp salt
• 1 egg(s), beaten, for brushing
• 3 bags of poppy seed cake
• 200 g marzipan paste
• 200 g hazelnuts, ground
• 100 g rum raisins
• ½ cup cream
• 3 tbsp honey
• 30 g butter, room temperature
• 1 dash of lemon juice
• 1 packet of vanilla flavoring or vanilla sugar
• 1 egg white
• 1 shot of rum from the pickled raisins
• ¾ pack of powdered sugar
• 1 dash of lemon juice
• 2 tbsp rum

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 10 minutes

the recipe with the guaranteed “wow effect”

Combine the filling ingredients in a tall bowl and mix to a smooth paste, then refrigerate until the dough is ready. Make a pre-dough from lukewarm milk, sugar, butter, and the finely crumbled yeast cube. Make a dough until the yeast is completely dissolved. Add the remaining dough ingredients and form into a large ball of dough. Cover and let rise in a warm place for a good hour. Then knead firmly again and let rise for another hour. After the second rise, form 6 sausages from the dough, roll each one out long and flat on several sheets of baking paper – approximately 60 x 12 cm. Now spread the paste evenly and then roll them up lengthwise to create 6 long, heavy sausages. Press 3 sausages together at a time and braid them. It’s okay and even desired that some filling leak out. Spread the expelled filling into the furrows of the braid, ensuring not a single gram is wasted! Braiding is a bit tricky with the heavy sausages, of course, but it works. Brush the resulting braids with beaten egg, place them on the wire rack using the baking paper, and bake for about 40 minutes at 180°C (top/bottom heat) on the middle rack until golden brown. Since the braids will expand considerably in the oven, please ensure they are placed far enough away from the oven fittings! During baking, mix the glaze from powdered sugar, lemon juice, and rum. Brush the glaze onto the finished braids while they are still hot and let them cool! I used 80% rum. A weaker one will work, of course, but that’s what gives them that special kick.