Preparation: Roll out the yeast dough to 50 x 20 cm. Spread the poppy seed mixture evenly onto the dough using the angled spatula. Roll up the dough tightly on the longer side, like a poppy seed snail. Cut the roll lengthwise with a knife into three equal size strands and braid together.
Place on a greased baking sheet. After baking, spread with apricot jam and sprinkle with sliced almonds and sugar. Cut into desired lengths.
Ingredients:
400 g sweet yeast dough or quark yeast dough
400 g poppy seed mixture (base recipe)
sliced almonds for topping
Baking temperatur
185 °C
Baking time
ca. 25 – 30 Minuten
Recipe
agaSAAT GmbH
Recommended by renowned bakery trade schools
