Ingredients for approx. 20 slices:
For the yeast dough:
300 g flour
1 pinch of salt
175 ml milk
1/2 packet fresh yeast
40 g sugar
75 g very soft butter
For the poppy seed mixture:
60 ml milk
75 g ground poppy seeds
1 sachet vanilla sugar
1 egg (S)
75 g peach jam
Also:
25 g flaked almonds
50 g peach jam
Preparation:
1. Mix flour with salt in a bowl and press a hollow in the middle. Heat the milk to lukewarm. Pour half of it into the well, crumble the yeast into it and mix it with 1 teaspoon of sugar and some flour to a paste. Cover and leave in a warm place for about 15 minutes. Add the rest of the milk, the remaining sugar and the butter and mix everything with the dough hooks of the hand mixer until a smooth dough is formed. Cover and leave to rise for another 30-40 minutes.
2. For the poppy seed mixture, bring the milk to the boil. Pour over the poppy seeds and mix. Mix in the vanilla sugar, egg and Bonne Maman peach jam.
3. Knead the dough briefly and roll out on a floured surface to a rectangle of approx. 30x40 cm. Cut once lengthwise. Spread the poppy seed mixture in the centre of each narrow rectangle of dough, leaving a border all around. Roll up each dough rectangle from the long side. Wrap the two dough rolls around each other and press the ends well together.
4. Line a baking tray with baking paper and place the plait on it. Bake in a preheated oven at 190-200 degrees (gas mark 3-4, fan oven 170-180 degrees) for about 25 minutes. Toast the almond flakes. Heat the peach jam and brush the poppy seed plait with it immediately after baking. Sprinkle with the flaked almonds.
Tip:
For a sweet fruit treat, add a dollop of extra Bonne Maman peach jam to the slice.
Preparation time approx. 60 minutes + walking time
Nutritional values per slice approx.:
Calories: 139
joules: 584
Protein: 3,3 g
Fat: 6,2 g
Carbohydrates: 18 g
(FoodCentrale by ddp images)
