Easter braid

1. Dough preparation

fresh yeast 1.5 oz (42 g) • semi skimmed milk 1,5% ¾ cup (200 ml) • all-purpose flour / plain flour 8.75 oz (250 g) • flour medium 8.75 oz (250 g) • powdered sugar 2.5 oz (70 g) • salt • chicken egg 1 pc • unsalted butter 5.25 oz (150 g)

Heat milk a little, pour it to the crumbled fresh yeast, add 1 teaspoon of sugar and 1 teaspoon of flour and let the leaven rise. Pour both flours in a deep bowl, add sugar, a pinch of salt, egg and melted butter. Add leaven, work smooth dough and let it rise.

2. Preparation of the fillings

nutty cream 8.75 oz (250 g) • ground poppy seeds 5.25 oz (150 g) • semi skimmed milk 1,5% 3.25 tbsp (50 ml) • sugar granulated 3.5 oz (100 g) • walnuts 3.5 oz (100 g)

Nutty nougat cream:finished product. Poppy seed filling: grind poppy seeds (the best way is to use coffee grinder). Bring milk to boil and pour it into the poppy seeds, stir. Add sugar and again stir well. Walnuts: use a knife to chop walnuts on a kitchen board.

3. Filling of the dough

Use a rolling pin to spread the dough on a well floured board unless it has shape of a rectangle. Dough is smooth and delicate, so work with it carefully not to tear it. Cut in lengthwise into halves.

4. 

Spread poppy seed filling on one half of the dough. Spread on the other half nutty nougat cream and sprinkle it with walnuts.

5. 

Press to seal edges of each dough separately so that we have two separate rectangles.

6. 

Carefully bring one stuffed dough over the other and create simple braid.

7. Baking

water 2 tbsp • powdered sugar 3 tbsp

Transfer the braid to the baking tin lined with parchment paper. Use a knife to lightly score surface on several places. Melt sugar in water and brush the cake with this solution before baking.

8. 

Bake in preheated oven at 345°F (175°C) for about 40 minutes. Once the cake is cool, store it in the covered box to prevent drying out.