Poppy Seed Braid with Flaked Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,298 cal. | (205 %) | ||
| Protein | 124 g | (127 %) | ||
| Fat | 156 g | (134 %) | ||
| Carbohydrates | 592 g | (395 %) | ||
| Sugar added | 107 g | (428 %) | ||
| Roughage | 42.7 g | (142 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 20.4 mg | (170 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 47.7 mg | (398 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 1,956 μg | (652 %) | ||
| Pantothenic acid | 11.9 mg | (198 %) | ||
| Biotin | 154.6 μg | (344 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 3,833 mg | (96 %) | ||
| Calcium | 1,159 mg | (116 %) | ||
| Magnesium | 480 mg | (160 %) | ||
| Iron | 23.1 mg | (154 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 14.3 mg | (179 %) | ||
| Saturated fatty acids | 70.3 g | |||
| Uric acid | 895 mg | |||
| Cholesterol | 996 mg | |||
| Complete sugar | 146 g |
Ingredients
- For the bread
- 600 grams Pastry flour
- 1 cube Yeast (42 g)
- 250 milliliters lukewarm milk
- 100 grams sugar
- 100 grams butter
- 2 eggs
- 1 egg yolk
- 2 Tbsps milk (for glazing)
- 4 Tbsps Poppy seeds
- 4 Tbsps slivered almonds
- Also
- 300 grams Apricot jam
- Parchment paper
Preparation steps
For the bread, place the flour in a bowl and make a well in the middle. Crumble the yeast and mix with some lukewarm milk, 1 teaspoon of sugar and a little flour. Pour into the well, cover the bowl and leave to rise in a warm place for 15 minutes.
Melt the butter and add to the dough along with the remaining milk, the sugar, the poppy seeds and the eggs and knead vigorously until it bubbles and separates from the edge of the bowl. Leave to rise in a warm for 30-45 minutes until the volume has doubled.
Preheat the oven to 180°(approximately 350ºF) and line a baking sheet with parchment paper.
Knead the dough again and divide into 3 equal pieces. Form 3 rolls of about 60 cm long (approximately 24 inches) and roll them flat slightly.
Pour the jam into a piping bag and pipe a stripe along the center of each roll lengthwise. Roll each strand lengthwise to seal in the jam and press the join together.
Bring the strands together at one end and press together. Braid the strands all the way to the end and press together to seal them.
Place the braid on the baking sheet, cover and leave to rise for another 10 minutes.
Whisk the egg yolk and milk together and brush onto the braid. Shower with flaked almonds and bake for 35-40 minutes until golden brown.
Serve sliced with coffee if desired.
