Poppy seed braid

The poppy seed braid is a real treat for the palate! It will make amazing every waking and give energy even on the coldest days. And then it is prepared without butter and with unrefined flours, brown sugar and many spices that enrich the flavor, satisfy the desire for sweet and also help to keep blood sugar under control!

350 grams of semi wholegrain spelt flour

150 grams of whole grain spelt flour

20 grams of fresh brewer’s yeast

80 grams of whole cane sugar

1/2 teaspoon of vanilla powder

2 eggs

20 grams of extra virgin olive oil

2 tablespoons of a plant based yogurt

130 ml of lukewarm plant based milk

Sea salt

150 ml of plant based milk

150 grams of poppy seeds

50 grams of whole cane sugar

1 tablespoon of honey

1 teaspoon of cinnamon

1/2 teaspoon of cardamom

Finely grind the poppy seeds with a grinder. Mix the poppy seeds with the sugar, cinnamon and cardamom. In a saucepan pour these ingredients and add the milk. Simmer, stirring often, until the mixture is creamy. Remove from heat, add honey and mix.

Dissolve the yeast in the milk. In a bowl, combine the flour, sugar, vanilla, lightly beaten eggs, oil, yogurt and milk with yeast. Work the dough and also add a pinch of salt. Form a soft dough and put it to rise in a bowl covered with plastic wrap for about 2 hours. After this time, take again the dough and knead it a little more.

Divide the dough into three equal parts and form rectangles with the long side of about 40 centimeters. Spread some poppy cream on each rectangle. Roll up the rectangles starting from the longest side to form a sausage shape. Braid these rolls together. Arrange the braid on a baking pan covered with baking paper and let it rise for another hour. Cook at 180 degrees for 20 minutes.