Poppy seed braid
Baked in a 10 x 60 baking sheet POPPY SEED BRAID_ Preparation: Roll out the yeast dough to 50 x 20 cm.
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Cooking tools:
- Offset spatula
- Rolling pin
- Baking sheet
- Chef's knife
- Cutting board
- Oven
Ingredients
- 400 g sweet yeast dough or quark yeast dough
- 400 g poppy seed mixture (base recipe)
- sliced almonds for topping
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