Baked in a 10 x 60 baking sheet

POPPY SEED BRAID_

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

agaDAMPFMOHN® - THE ORIGINAL_

  • Blue poppy from our own monitored cultivation
  • Ground with crystals and gently treated with steam
  • Full aroma, no bitter elements
  • Exceptional taste
  • Completely free from chemical additives
  • 100 per cent all-natural
  • Efficient handling
  • Shelf life of six months
  • Guaranteed reduced morphine content of max. 4 mg/kg
  • Available in both conventional and organic quality
  • DLG-Awarded (gold & silver)
  • Awarded the State Prize of Honor 2017
  • Best poppy seed filling (brot+backwaren)

Recommended by renowned bakery trade schools

Brochure

agaDAMPFMOHN® RECIPES FOR THE HOUSEHOLD BAKERY

Download