POPPY SEED BRAIDS
for the pre-dough:
250 g wheat flour [type 700]
145 ml water [lukewarm]
21 g fresh yeast [½ cubes]
pinch salt
for the main dough:
350 g wheat flour [type 480]
15 g salt
30 g butter
5 g malt
[or ½ teaspoon honey]
80 ml milk
80 ml water
poppy seeds
_ start with the pre-dough by putting aside 2 tablespoons of flour
_ crumble yeast in the remaining flour
_ add salt and water and mix with your hands
_ beat with a wooden spoon to get a smooth batter [add more water if necessary]
_ sprinkle with the 2 tablespoons of flour
_ leave to rise in a warm place for about 30 minutes [until the surface shows cracks]
_ for the main dough, form a small volcano of flour on a work surface
_ spoon pre-dough, salt, butter and honey into the middle and mix loosely with the dough
_ gradually add milk and water
_ work into the flour with a wooden spoon or dough card
_ finally, knead the dough well for 15 minutes [should become very smooth and silky]
_ shape the dough into a ball and leave to rest in a warm place for 20 minutes [cover with a damp cloth]
_ divide the dough into 15 pieces
_ roll each piece first into a small ball and then into a thin strand [approx. 45 cm long]
_ take the dough strand at the right end and fold in two thirds, to form a loop [let the small end of the dough stick out slightly]
_ turn the loop counterclockwise once
_ put the long end of the string through the loop from top left to bottom right
_ turn the loop clockwise once
_ put the rest of the string through the loop from top left to bottom right and hide the end in the loop
_ place braids on a baking tray [with baking paper]
_ cover with a damp cloth and leave to rest for 10 minutes
_ preheat oven to 210°C
_ brush [or spray] braids with water and dip carefully in a bowl with poppy seeds
_ place them back on the tray and leave to rest for another 10 minutes
_ bake for about 18 minutes [until golden brown]
MOHNSTRIETZERL
für das Dampfl:
250 g Weizenmehl [Typ 700]
145 ml Wasser [lauwarm]
21 g frische Hefe [½ Würfel]
Priese Salz
für den Teig:
350 g Weizenmehl [Typ 480]
15 g Salz
30 g Butter
5 g Malz
[oder ½ Teelöffel Honig]
80 ml Milch
80 ml Wasser
Graumohn
