Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
To braid
Whipped ricotta
How it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 9 equal portions, shape into strands that are approx. 40 cm long and slightly thinner at the ends. Spread the poppy seeds on a dinner plate. Brush 3 strands of dough with a little water, roll them in the poppy seeds.
To braid
Place the 3 poppy seed strands side by side in the middle of the work surface. Place 3 strands each to the left and right. Gently press all the ends of the strands together at the top, then braid a three-strand plait using the resulting three main strands. Brush the strands without poppy seeds with egg.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.
Whipped ricotta
Add the ricotta, lemon zest and juice, stir until smooth, serve with the zopf.
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