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Poppy Seed Braids Recipe
|Warm water||250 Milliliter (1 Cup, 110 F, 43Â°C)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 0.25 Ounce Each)|
|All purpose flour||500 Gram (3 1/3 Cup)|
|Poppy seeds||2 Tablespoon|
Serving size: Complete recipe
Calories 2094 Calories from Fat 196
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 3.8 g18.8%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 2045.3 mg85.2%
Total Carbohydrates 396 g132.1%
Dietary Fiber 22.3 g89.3%
Sugars 3.3 g
Protein 69 g137.5%
Vitamin A 4.9% Vitamin C 0.57%
Calcium 55.1% Iron 163.4%
*Based on a 2000 Calorie diet
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Lightly beat egg into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place until doubled in size, about 30 minutes.
Grease a baking sheet.
Divide risen dough into golf-ball size pieces.
Make each piece into 3 thin ropes about 6 inches (15 cm) long.
Using 3 ropes at a time, weave into small braids.
Brush braids with water and sprinkle with poppy seeds.
Arrange on greased baking sheet.
Cover and let rise in a warm place about 15 minutes.
Preheat oven to 450°F (230°C).
Bake 10 to 20 minutes or until braids sound hollow when tapped on undersides.