Braided yeast dough with filling

Option with margarine

This delicious soft pastry has a delicate structure and a light honey aroma. It is prepared using extremely simple technology. But the process itself takes a certain amount of time. Therefore, you need to start it only when you are not in a hurry. To make a braid from yeast dough, you will need:

• 350 grams of baking flour;
• 125 milliliters of pasteurized milk;
• 75 grams of creamy margarine;
• a teaspoon of dry yeast;
• 75 grams of sugar;
• large egg;
• vanillin.

Since this recipe for braided poppy seeds requires the presence of not only dough, but also filling, you will additionally need:

• 40 milliliters of linden honey;
• 200 grams of poppy seeds.

Yeast is dissolved in a small amount of warm milk. A little sugar and flour are also added there. Mix all this well and put it in a warm place. The remains of heated milk and sweet sand are combined in a separate container. Add an egg, melted margarine and vanillin to the resulting solution. The risen dough and flour are also sent there. The resulting mass is thoroughly kneaded by hand and left to rise.

After twenty minutes, knead the dough slightly and wait for about another half hour. Then it is rolled out into a centimeter layer, smeared with a filling of pre-steamed and ground poppy seeds and honey, rolled up and cut lengthwise into two equal parts. The ends of the resulting strips are fastened together, braided and left to proof. After a quarter of an hour, the product is brushed with beaten yolk and put into the oven. Prepare the braid with poppy seeds at 180 degrees for 30-40 minutes.

Option with mayonnaise

This aromatic pastry has an airy texture and does not lose its original freshness for a long time. It is prepared using a very simple method that any beginner can easily handle. To do this you will need:

• ½ packet of yeast;
• 4 large spoons of sugar;
• 150 milliliters of milk;
• a couple of large spoons of mayonnaise and vegetable oil;
• a pinch of salt.

Since this yeast dough recipe requires the presence of a filler, you will have to additionally add to the above list:

• a bag of poppy seeds;
• 4 large spoons of powdered sugar;
• 50 milliliters of pasteurized milk.

To decorate the finished product, stock up on ground cinnamon and powdered sugar in advance.

Algorithm of actions

Warmed milk is poured into a bowl and yeast, salt and sweet sand are dissolved in it. After ten minutes, mayonnaise, vegetable oil and flour are added to the fermented dough. Mix everything well and leave it in a warm place for a while. The risen dough is divided into three parts. Each of them is rolled out into a thin layer, smeared with a filling made from poppy seeds, powdered sugar and milk, and rolled into a rope.

The resulting blanks are cut lengthwise and made into two braids with poppy seeds, consisting of three strips. Bake them at 180 degrees until fully cooked. The browned braids are sprinkled with a mixture of cinnamon and powdered sugar.

Option with sour cream

Baking made according to the method described below turns out to be moderately sweet and very fluffy. The top is covered with cherry glaze, which gives the product a pleasant berry aroma. To bake it you will need:

• 25 grams of fresh yeast;
• 30 milliliters of refined vegetable oil;
• 4 large spoons of sugar;
• 200 milliliters of pasteurized milk;
• a large spoon of butter;
• half a kilo of baking flour;
• a large spoon of sour cream;
• salt and vanillin.

Since this yeast dough recipe requires the presence of a filler, you will have to include in the above list:

• 200 grams of poppy seeds;
• 3 large spoons of sugar.

To prepare the glaze you will need:

• 7 milliliters of cherry syrup;
• a couple of large spoons of sugar.

Sequencing

In a deep bowl, combine warm milk, sour cream, salt, butter and vegetable oil. Vanillin, sugar and yeast, previously dissolved in a small amount of heated water, are poured there. All this is mixed with flour and left warm.

While the dough is rising, you can start filling. To create it, poppy seeds are poured with hot water and boiled until the liquid evaporates completely. The resulting mass is infused under the lid, drained in a colander, whipped with a blender, and then mixed with sugar and a pinch of salt.

The risen dough is divided into five equal pieces. Each of them is rolled out into a thin layer, smeared with filling and rolled into a roll. The edges of the resulting bundles are fastened together and braided. The future challah with poppy seeds is left to proof. Then it is brushed with beaten egg and sent to a warm oven. Bake it at 170 degrees until the dough is completely ready. The browned braid is poured with glaze made from sugar and cherry syrup and left to cool.

Cooking method:

1. In a small deep bowl, combine the yeast with a spoonful of sugar and warm water, stir with a fork and leave for 10-15 minutes. The yeast must “wake up”.
2. Melt butter, milk, sugar and a pinch of salt in a saucepan. Do not boil the mixture. Remove from heat when mixture is smooth and leave to cool.
3. After the set time has passed, the yeast mixture will foam a little. This means it's time to work with her. In a large deep bowl, combine the yeast mixture and the oil mixture, mix the contents of the bowl well until smooth. Then add 2 eggs to the mixture and mix well again.
4. After the eggs, begin to gradually add flour and knead the dough. To do this, it is better to use a wooden spatula at first, so the dough will stick minimally and stir it comfortably.
5. After all the flour has been added, remove the dough from the bowl and begin kneading it with your hands on a flour-dusted surface. Knead the dough for about 10 minutes so that the yeast is evenly distributed. Form the dough into a ball, place it back into the deep bowl, cover with a clean towel and place in a warm, draft-free place for at least 1 hour. As time passes, the dough will double in size.

Let's not waste time

1. Meanwhile, prepare the filling. In a saucepan, combine 80 grams of butter, sugar and cinnamon. Melt over low heat until the mixture is smooth. Leave to cool.

2. Preheat the oven to 180 C. Line a shallow baking tray with baking paper. The dough is ready, now you need to roll it into a rectangular layer about 0.5 cm thick.

3. Spread the filling evenly over the dough layer, leaving a little filling for the top of the braid. It is best to apply with a silicone spatula or brush.

4. Roll the dough into a tight roll.
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5. Now arm yourself with a very sharp knife. You need to cut the dough roll lengthwise exactly in the middle. Leaving about 2 cm at one edge untouched.

6. Braid a tourniquet from the two resulting parts.

7. Transfer the tourniquet to the prepared baking sheet. Connect the rope into a smooth, beautiful ring and fasten the edges well. Coat the top of the braid with the remaining filling.

8. Bake the bun at 180 C for 20 minutes. It is very important here not to overdry the braid, so as soon as you see a golden crust, take it out! Serve warm with tea or coffee. It’s also very tasty if you spread butter on it.