Summary

Ingredients

For the dough:

• 100 g milk
• 100 g cream
• 60 g flakes butter, soft
• 80 g suar
• 2 egg (s)
• 1 cube yeast
• 5 drops flavor (lemon oil)
• 1 teaspoon salt
• 500g flour

For the filling:

• 250 g nuts, round
• 150 g chocolate (dark chocolate), finely chopped
• 2 apples
• 60 g suar
• 0.5 teaspoon ½ cinnamon

Also:

• Coffee cream, for brushing
• Flour, for the work surface

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Instructions

1. Put the flour in a bowl and make a well in it. Put soft flakes of butter on the edge. Warm the milk and cream and pour into the well. Crumble in the yeast, add sugar and let stand for 5 minutes.
2. Add eggs, salt and lemon oil and knead well. Let stand until the batter has doubled.
3. For the filling, peel, quarter, core and grate the apples. Mix with the chocolate and nuts, add cinnamon and sugar.
4. Knead the dough well on a floured work surface and divide into 2 parts. Roll out each part in a rectangular shape and brush with the filling. Roll up the rectangles and cut in half lengthways so that there are 2 open strands. Lay the strands on top of each other with the cut surface facing up (results in an X) and intertwine both ends. The open sides face up. Place braids on a tray and let rise for another 10 minutes.
5. Brush the braids with coffee cream and bake in the preheated oven at 180 ° C for 30-35 minutes.
6. The yeast plait can be frozen well. You can also roll out the complete dough, spread it, cut it in half and weave it into a wreath.