Summary

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

1. Sift the flour into a bowl.
2. Warm the milk, pour it into a glass and crumble the yeast into it.
3. In the meantime, heat the cream.
4. 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!
5. Then add the raisins and almonds and knead in as well.
6. Cover the dough and let rise in a warm place for about 1 hour.
7. Then shape three even strands out of the dough and braid them into a braid.
8. 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.
9. Meanwhile preheat the oven to 200 ° C top / bottom heat.
10. Bake the risen braid in it for about 25-30 minutes until golden brown.
11. 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.
12. Take the braid out of the oven and turn the temperature up to 220 ° C.
13. 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.