Ingredients: |
Ingredients: 1/2 c. warm water (105 to 115 F)
1 package dry yeast
1 3/4 c. warm milk (105 to 115 F)
2 Tbsp. sugar
1 Tbsp. salt
3 Tbs. margarine, softened
5 1/2 to 6 1/2 c. flour
Planters peanut oil
1 egg yolk, slightly beaten
1 Tbsp. water
Poppy Seed Filling: (can used canned poppy seed filling as well)
1/2 c. toasted poppy seed, ground
1/3 c. sugar
1/4 c finely chopped pecans
1/4 c. heavy cream
2 Tbsp. honey
1 Tbsp. margarine
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Directions: |
Directions:Measure 1/2 c. warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, salt and margarine. Add 2 cups flour. Beat with rotary beater until smooth (about 1 minute). Add 1 cup flour. Beat vigorously with a wooden spoon until smooth (about 150 strokes). Add enough additional flour to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8 - 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half into a 9 x 12 inch rectangle. Cut each rectangle lengthwise into three 3 x 12 inch strips. Spread 2 rounded tablespoonsful cooled filling down lengthwise center of each strip. Bring lengthwise edges of strips together and pinch to seal seam. Braid 3 strips together on a greased baking sheet. Tuck ends under and seal. Brush surface of dough with peanut oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. Repeat with remaining dough.
When read to bake, remove from refrigerator. Uncover dough carefully. Let stand uncovered at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer. Brush dough with combined egg yolk and 1 Tbsp. water Bake at 375º for 35 - 40 minutes, or until done.
Poppy Seed Filling: In saucepan combine all ingredients. Heat, stirring constantly, over very low heat for 5 minutes. Cool. |
This recipe for Poppy Seed Braid is from