Applesauce Yeast Plait
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 100 g applesauce
- 5 g salt
- 250 ml milk, lukewarm
- 21 g yeast, fresh
Print Recipe
Pin Recipe Instructions
- Personally, I never make a pre-dough at the beginning, because it always works wonderfully without it and I therefore don`t need it. But if you want to do one, you are welcome to do it as you know it. Put all the ingredients in a bowl and knead vigorously for at least 10 minutes, either with the machine or with your hands, the main thing is that it is kneaded for a long time until a smooth dough is formed. (You should knead the yeast dough for a long time so that the glue of the flour can loosen and it can bind properly) Now cover the dough and let it rest in a warm place for at least 1-2 hours until the dough has increased in volume, but this can sometimes take longer. (Of course you can also have all of this prepared in the bread maker) After resting or rising, whip the yeast dough again vigorously and knead well. (It should no longer stick, but if this is the case, knead in some flour OR simply put the dough in a mold, then there is no need to add additional flour) Now divide the dough into 3 parts and roll them into strands of equal length, which should not be too thin. Now braid them into a tight braid. Place the braid on a well-greased tray or on a baking sheet lined with baking paper and cover it for another 30 minutes until the dough has visibly increased its volume. Now bake the braid in a preheated oven at 180 ° C top / bottom heat or 165 ° C fan oven for a good 30 minutes. Each oven heats differently, so it may take a little longer, but please do not let it get too dark, otherwise the braid will be too dry. The braid becomes very loose and fluffy and stays fresh for a long time. If you like, you can also add raisins to the batter. It tastes particularly good with spelled or whole wheat flour, but you should use more liquid here.
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