The weekend two weeks ago was very rainy and grey, and after a exhausting week in the lab I was in a really bad mood. But instead of staring out of window and asking myself where the summer has gone I decided to do something that cheers me up. Baking something is always good to brighten me up and it is my favourite cure against stress and and bad moods. To knead a dough, to feel how it develops and becomes soft and silky, to see how the dough slowly rise and to smell how the tempting aromas fill the house when it bakes in the oven relaxes me and make me happy again.
This time I decided to bake a Mohnstriezel (Poppy seed braid). Because the taste of poppy seeds alone in the filling can be overpowering I decided to mix the grounded poppy seeds with semolina pudding which I flavoured with some lemon peel. And because its sometime boring to use always the same form for this kind of bread I did a variation and cut the filled dough halfway in slices and fan them a little bit. This looks very attractive and taste so good!
- 210 g flour Type 550
- 145 g Water
- 1g fresh yeast
- 4g Salt
- 360 g flour Type 550
- 120 g water
- 80g oil
- 9 g fresh yeast
- 7g Salt
- Pâte fermentée
- 3 egg yolks (60g)
- 75 g sugar
- 150g poppy seeds, grounded
- 100g semolina
- 200g sugar
- 400g Water
- 2 Tsp Vanilla essence
- a little bit finely grated lemon peel
- 100g dried bread crumbs
- 3 Egg whites
- 100g powdered sugar
- lemon juice
Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Place the dough in the fridge for 12 hours.
Dissolve the yeast in water, then knead in the kitchen machine with eggs, oil, salt, flour and Pâte fermentée for 5 min at slow speed.
Knead 7 min at high speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min.
Ferment for one hour.
While dough is fermenting prepare the filling: Bring water to boil and stir in the grounded poppy seeds, semolina and sugar. Stir the mixture until its starts to bubble. Now set aside to cool down. After cooling down to room temperature add the vanilla essence, dried bread crumbs and egg white to the filling.
Roll the dough to a rectangle of 30 cm x 60 cm, and spread the filling on it. Roll into a log and cut in half.
Using your dough scrapper make seven cuts on its long side up to 2/3 of the roll. Fan the slices slightly to make it lay flatter.
Preheat the oven to 180°C and bake for 35 min on convection mode until golden.
Mix powered sugar and citron juice and glace the Striezel after they cooled down.
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