for 1 piece

Dough

300 g	white flour
¼ tsp	salt
2 tbsp	coarse cane sugar
¼	yeast
25 g	butter
1 ¼ dl	milk
1	egg

Filling

250 g	plums
1 tbsp	coarse cane sugar

60 g	butter
20 g	blue poppy seeds
4 tbsp	coarse cane sugar

How it's done

Dough

Place the flour, salt and sugar in a bowl. Crumble the yeast, add to the bowl and mix in. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Stone the plums and cut into slices, mix with the sugar.

Melt the butter and allow to cool slightly. Add the poppy seeds and sugar, mix.

To shape

On a lightly floured surface, roll the dough into a rectangle (approx. 30 x 40 cm). Spread the poppy seed butter and plums on top.

Roll up the dough from one of the long edges. Cut the roll in half lengthwise.

Braid the sections together with the cut sides facing up. Place the braided dough on a baking tray lined with baking paper.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on a cooling rack.

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