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Juicy, soft, airy and incredibly delicious tastes this nut or poppy seed plait. It consists of a fluffy, fibrous yeast dough and the aromatic poppy seed or nut filling. The yeast braid is delicious not only at Easter, but all year round for dessert with coffee or tea. From a few common ingredients that you may already have at home, you can easily make the two braids yourself. A detailed poppy seed and nut plait recipe with exact quantities and step-by-step instructions can be found below.
Nut and poppy seed braid made from particularly fibrous yeast dough
The uniqueness of the yeast dough from which these nut braid and poppy seed braid are made is that it is particularly fibrous. You can achieve such structure in the yeast dough if you first knead it without butter and let it rise for a while. This allows the yeast to develop its effect without being burdened by butter. Only then knead the butter into the dough and let it rise again. When preparing the dough, take enough time and proceed without haste. It is important to knead the dough thoroughly so that it becomes elastic. Also, do not reduce the time for the dough to rise. In the end, your effort will pay off, because you will be rewarded with a delicious yeast dough that is not only fibrous, but also very moist and fluffy. A dream for all those who love yeast pastries!
Alternatives for fillings
I had both my yeast braids filled with walnuts and poppy seeds. However, you can use other fillings depending on your taste. You don’t like walnuts? Then fill the braids with your favorite nuts. Candied orange peel and lemon peel are just as perfect for filling the yeast plaits. Candied citrus peel is best for this yourself. With homemade candied orange peel and candied lemon peel, your yeast braids will be especially tasty and aromatic. You can also prepare them with various dried fruits, for example raisins, dried apricots, plums or cranberries. Do you love coconut? Then why not fill the pastry with shredded coconut. Yeast puffs filled with jam are also delicious. Use a solid jam and not a liquid one. In this case, you don’t have to butter the pastry before spreading the filling, that is, the jam, on it. And because the fibrous yeast dough is so delicious, the yeast braid also tastes very tasty without any filling at all.
Idea: cover yeast braid with poppy seed and nut filling with glaze
After baking, I had coated my nut plait and poppy seed braid with sugar syrup. This had given them a glossy finish. But you can experiment as you like and decorate your braids to your taste. For example, cover them with a glaze. How about a chocolate or sugar glaze? Just let the yeast braid cool completely before you coat it with the glaze.
Fibrous yeast dough not only for poppy seed or nut plait
By the way, this yeast dough is perfect not only for a braid. You can also use it to bake sweet rolls, cakes, filled dumplings from the oven or sweet bread. Because the dough is so soft, airy, moist, fibrous and aromatic, any sweet pastry from it will be simply delicious. Try it out and tell me in a comment below what else you’ve maked with this yeast dough.
Ideal dough for Easter pastries
Most importantly, this fibrous yeast dough is ideal for Easter pastries. And you can make not only a plait from it. The most delicious Easter bread and the best kulich can be made from this dough. Or bake a yeast wreath from it – with a filling or without. Your loved ones will certainly be delighted with any pastry made from this yeast dough – and not only at Easter.
How to store yeast plait with nut and poppy seed filling
Store the yeast braid with nut filling and poppy seed filling in an airtight container, for in a lunch box, in a cool place. This will prevent it from drying out and keep it fresh for a long time. If you don’t have such a large container, in which the whole braid fits, you can first cut the pastry into pieces and then divide them among the lunch box. The nut braid and the poppy seed plait stay fresh for quite a long time. You can store them for up to 1 week.
This nut or poppy seed plait is
- juicy,
- fibrous,
- fluffy,
- not too sweet,
- aromatic,
- heavenly delicious,
- long shelf life,
- easy to make from common ingredients,
- perfect for dessert with coffee or tea,
- ideal for Easter.
How to make poppy seed or nut braid: the recipe
The exact quantities and step-by-step instructions, according to which you can make the yeast braid with poppy seed and nut filling yourself, you can find here below in the box recipe.
The poppy seed and nut plait recipe is pretty simple. Only you should allow enough time for baking, because the yeast dough must be able to rise well.
For the yeast dough you need
- lukewarm milk,
- sugar,
- soft butter,
- eggs,
- sour cream,
- flour,
- yeast,
- orange zest
- and a little cognac for flavor.
All ingredients for the dough must be room warm and not cold.
For the filling you need
- ground walnuts or ground poppy seeds
- and some butter.
For the sugar syrup you will also need
- some sugar,
- boiling water
- and vanilla.
How to make nut and poppy seed braid: this is how it works
- For the dough dissolve yeast in milk, add some flour, mix and let the pre-dough rise for 30 minutes. Mix sour cream, eggs, sugar and orange zest and add to the pre-dough. Add cognac and the remaining flour, knead into a soft, somewhat sticky dough and let rise for 20 minutes. Knead butter into the dough, knead the dough for about 10 minutes and let rise for 50 minutes. Then knead briefly and let rise for another 30 minutes.
- Divide the dough into two pieces, shape each piece into a ball, let rest for 10 minutes and roll each out into a square. Butter the two squares, sprinkle one with walnuts and the other with poppy seeds, roll each into a roll, cut each roll lengthwise and braid into a plait. Place each braid in a greased loaf pan, let rise for 40 minutes and then bake at 170 °C for about 30 minutes.
- For the sugar syrup, dissolve sugar and vanilla in hot water. Brush the two yeast plaits with it immediately after baking. Done!
How to make yeast braid with nut or poppy seed filling: tips and tricks
- Instead of fresh yeast, you can also use dry yeast. For the recipe below you need 9 g of it.
- Milk for the yeast dough must be lukewarm. The rest of the ingredients must be at room temperature so that the dough can rise well and quickly.
- If you don’t want to brush the poppy seed and nut plait with egg yolk before baking, add it to the dough together with the egg white as a whole egg.
- For the orange zest, you should use organic orange to avoid accumulation of pesticides in conventional oranges.
- Cognac in the dough provides a pleasant aroma and keeps the pastry fresh longer. The alcohol evaporates during baking.
- To give the dough the right consistency, add flour in portions. The amount of flour specified in the recipe may vary. The dough must be soft, somewhat sticky and not too firm.
- It is important to knead butter into the finished yeast dough only after it has been allowed to rise for a while, so that the yeast plait with poppy seed / nut filling will be properly fibrous at the end.
- Be sure to knead the yeast dough for about 10 minutes. This will make it elastic rather than sticky and help it rise better.
- Let the dough rise in a warm place, without drafts. To do this, place the mixing bowl with the dough on the second shelf from the bottom of the oven (do not turn on the oven) and put a bowl of hot water on the bottom of the oven (keep the oven door closed). In this way you create an ideal climate for the yeast dough – with sufficient heat and moisture.
- To prevent your dough from sticking to the work surface when rolling it out, you can grease it with a little vegetable oil beforehand.
- To bake the nut and poppy seed plait, I had used a 25 cm x 10 cm loaf pan and a 25 cm x 12 cm loaf pan.
- To check whether the yeast braid with nut or poppy seed filling is baked, do a chopstick test. To do this, insert a toothpick briefly into about the center of each braid and see if it stays clean after coming out.
- Be sure to coat the poppy seed and nut braid with the sugar syrup immediately after baking, while the braids are still very hot. This will give them a shiny finish. If you brush the yeast braids with the syrup after they have cooled, they will just get wet.
Video for the nut and poppy seed braid recipe
By the way, on my Youtube channel you can find a short video for the yeast braid with poppy seed and nut filling. There you can watch exactly how you knead the yeast dough and shape the pastry. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make the poppy seed or nut plait or according to this recipe? I look forward to seeing your results, your star rating, and your comment on the recipe below.
Got an appetite for more sweet yeast plaits and wreaths? Also try:
Nut and poppy seed plait (yeast braid with poppy seed / nut filling)
Equipment
- approx. 25 cm x 10 cm large loaf pan
- approx. 25 cm x 12 cm large loaf pan
Ingredients
for the dough
- 150 ml milk (lukewarm)
- 75 g butter (room temperature)
- 150 g sugar
- 2 eggs and the white of 1 egg (room temperature)
- 50 g sour cream (room temperature)
- approx. 650 g flour
- 27 g fresh yeast
- zest of 1 organic orange
- 20 ml cognac (room temperature)
- 1/2 tsp salt
- vegetable oil to grease the baking pans
for the filling
- 60 g ground walnuts (roasted)
- 25 g ground poppy seeds
- approx. 30 g butter (room temperature)
for the sugar syrup
- 10 g sugar
- 20 ml boiling water
- 8 g vanilla sugar
for the coating
- yolk of 1 egg
- 1 tbsp water
Instructions
- Pour lukewarm milk into a large mixing bowl and dissolve fresh yeast in it. Add 80 g of flour from the total amount mentioned in the ingredient list and stir thoroughly. Cover the pre-dough with a towel and let it rise in a warm place for 30 minutes.
- Mix sour cream, eggs, egg whites, sugar, orange zest and salt until homogeneous.
- Add the sour cream-egg-sugar mixture to the pre-dough and mix until homogeneous.
- Add cognac and in portions, gradually add the remaining flour and knead to form a soft, somewhat sticky dough. Cover the dough in the mixing bowl with a towel and let it rise in a warm place for 20 minutes. (For this, follow my tips and tricks here at the top of the post to make your yeast dough perfect).
- Knead softened butter into the dough in batches until it has completely absorbed the butter and regained a homogeneous consistency. Then knead the yeast dough for about 10 minutes so that it becomes elastic, cover it with a towel in the mixing bowl and let it rise in a warm place for 50 minutes.
- Knead the dough briefly and let it rise again in a warm place for another 30 minutes.
- Divide the dough into two pieces (One loaf pan was slightly larger than the other in my case. Accordingly, I had divided the dough into a slightly larger and a slightly smaller piece.) and shape each piece into a ball. Spread the balls on the work surface, cover them with a towel or plastic wrap, and let them rest for 10 minutes.
- Roll each dough ball into a square about 0.3 cm thick.
Filling the dough
- Brush both squares evenly with softened butter.
- Sprinkle one of the two squares evenly with ground poppy seeds and the other square with ground walnuts.
- Roll up the square with walnut and with poppy seeds into one roll each. First, cut one of the two rolls in half lengthwise with a sharp knife, leaving one end of the roll about 1 - 2 cm uncut. Now turn the two parts of the roll with the cut facing up, braid them into a plait and place the plait in a loaf pan greased with vegetable oil. Repeat the same with the second roll and place the braid in the second loaf pan.
- Cover both yeast braids in the baking dishes with towel and let them rise in a warm place for 40 minutes.
- Mix egg yolk with 1 tablespoon of water, brush the top of the yeast plaits with it and let them rest for about 5 minutes (In this time you can preheat the oven).
- Bake the yeast plaits with nut and poppy seed filling in a preheated oven at 170 °C top and bottom heat for about 30 minutes. In the last 15 minutes or so, move them to the second rack from the bottom, when their surface is already brown, so that they don't burn.
Preparation of the sugar syrup
- Pour boiling water into a small mixing bowl and dissolve sugar and vanilla sugar in it.
- Coat the yeast braids in the baking pans with the sugar syrup immediately after you take them out of the oven, while they are still hot. Take the plaits out of the baking pans and let them cool down a bit.
Notes
- Instead of fresh yeast, you can also use dry yeast. Then you need 9 g of it.
- Milk for the yeast dough must be lukewarm. The remaining ingredients must be at room temperature.
- To give the dough the right consistency, add flour in portions. The amount of flour given in the recipe may vary. The dough must be soft, somewhat sticky and not too firm.
- It is important to knead butter into the finished yeast dough only after it has been allowed to rise for a while, so that the yeast braid with nut filling / poppy seed filling will be properly fibrous at the end.
- Be sure to knead the yeast dough for about 10 minutes. This will make it elastic rather than sticky and help it rise better.
- Let the dough rise in a warm place, without drafts.
- To check if the yeast plait with nut filling or poppy seed filling is baked, do a stick test.
- Be sure to brush the yeast plaits with the sugar syrup immediately after baking, while they are still very hot.
- Note the detailed tips and tricks for making the yeast braid with poppy seed and nut filling at the top of the post.