Bee Sting – Plait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 0.5 ½ cube yeast
- 75 grams sugar
- 100 ml milk
- 150 ml cream
- 75 g butter
- 1 teaspoon salt
- 100 g raisins
- 50 g almond (s), chopped
For the cast:
- 50 g butter
- 2 tablespoon sugar
- 1 tablespoon honey
- 4 tablespoon heavy cream
- 50 g almond (s), (flakes)
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl.
- Warm the milk, pour it into a glass and crumble the yeast into it.
- In the meantime, heat the cream.
- Dissolve the yeast in the milk well. Then add the heated cream and the other ingredients to the flour and knead everything with the dough hook to form a smooth dough that should no longer stick to the edge of the bowl!
- Then add the raisins and almonds and knead in as well.
- Cover the dough and let rise in a warm place for about 1 hour.
- Then shape three even strands out of the dough and braid them into a braid.
- Place on a baking tray that has been greased or lined with baking paper, cover and let rise again for about 30 minutes so that it enlarges again significantly.
- Meanwhile preheat the oven to 200 ° C top / bottom heat.
- Bake the risen braid in it for about 25-30 minutes until golden brown.
- In the meantime, bring the butter, sugar and honey to the boil until the sugar has dissolved. Deglaze with the cream, bring to the boil again and stir in the almonds.
- Take the braid out of the oven and turn the temperature up to 220 ° C.
- Brush the braid with the bee sting mixture and put it in the oven for another 4-5 minutes, until the almonds are lightly browned.
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