Poppy Seed Sweet Braid

Ingredients

• 500 g flour
• 1 fresh yeast
• 70 g sugar
• 200 ml lukewarm milk
• 1 pinch salt
• 1 egg
• 75 g softened butter
• 250 g poppy seeds (ground)
• 100 g raisins
• 3 tbsp rum
• 30 g semolina
• 200 ml milk
• 100 g sugar
• 1 tsp grated lemon zest
• 2 tbsp chopped walnuts
• 4 tbsp apricot jam
• butter (for the baking tray)
• flour (for the work surface)

Instructions

1. 1.

   Dissolve yeast in lukewarm milk, mix with dough ingredients and knead well with the paddle attachment of an electric hand mixer. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Soak raisins in rum. Mix poppy seeds and semolina, bring milk to a boil and pour over the mixture. Stir in rum-soaked raisins, sugar, lemon zest, and walnuts; let it sit for about 15 minutes until thickened.

3. 3.

   Knead the yeast dough again and roll on a floured surface into a rectangle approximately 30 x 35 cm. Spread the filling over the dough, leaving a 2 cm border free. Roll up from the long side and place seam-side down on a greased baking tray. Let rise for about 20 minutes. Bake in a preheated oven at 180°C (160°C fan) for about 45 minutes until golden brown.

4. 4.

   Brush the finished poppy seed braid with warmed apricot jam.