Nut and poppy seed plaited dumplings

Make the poppy seed filling. Boil milk and sugar. Add poppy seeds and cinnamon and bring back to boil. Slowly add the semolina, stir and simmer for 3 minutes. Turn off the heat, remove from heat and leave to cool completely.

Prepare the pecan filling. Chop pecans (I have peanuts).

Whip egg whites into stiff foam.

Combine whipped egg whites, 1 teaspoon cinnamon and nuts, mix well.

Boil milk, sugar and 1 teaspoon more cinnamon.

Pour milk mixture on nuts and stir together. Leave to cool completely.

Prepare the dough. Melt butter TM Millers. Slightly cool it down.

Dissolve 1 tablespoon of sugar and yeast in warm milk. Let the yeast rise.

Sift the flour. Add rest of sugar, vanilla. Stir well.

In a bowl mix eggs and salt.

Pour in the butter, add the vegetable oil and stir. Then pour in the milk-juice mixture. Stir in.

Gradually add flour (you may need a little less or more). Knead a smooth dough (I did it with a stand mixer).

Form the dough into a ball. Cover with a napkin and leave in a warm place to rise, double time.

This is how it has risen. Knead the dough and let it rest for 10 minutes.

Divide the dough into two equal parts. Roll out the dough into layers (30x40 cm). Spread the poppy seeds filling on one side and smooth it out.

Roll up into a roll.

Spread pecan filling on the second piece. Flatten and roll up into a roll, too.

Cut both rolls lengthwise into two parts.

Put two different parts together - the poppy seed and the pecan filling. Braid into a bundle. You should have two rolls.

Grease the baking tin (24 cm) with butter TM Milliette and sprinkle with flour. Shake off excess flour. Place one bun in a circle of the mold with the filling facing up.

On it without pressing, place the second bundle with the filling upwards.

I put a glass in the middle, so that the circle does not close, but you can not do this. The mold with plaited bread should be placed in a preheated oven (180 degrees). Bake for 50-60 minutes or until dry. If the top starts to get very browned, cover with foil.

Remove the cake from the oven. While still hot, generously brush the top with liquid honey.

Enjoy Enjoy!