Preparation with a cold tour (you prepare the dough the evening before, leave it to rise in the refrigerator overnight and then have fresh pastries the next morning).
The evening before, sieve two thirds of the flour into a bowl and make a well. Crumble the yeast in a cup, mix well with 1 teaspoon sugar and some of the lukewarm milk, pour into the flour trough. Sprinkle with a little flour and let rise for about 10-15 minutes until the layer of flour cracks. Put the rest of the sugar, the rest of the milk, the salt and the melted, lukewarm fat on the edge. Beat everything vigorously with a wooden spoon until the dough bubbles and separates from the bowl. Knead in the rest of the flour and, if you like, the raisins and knead the dough well on a floured table top (this can of course also be done with the dough hook of the mixer).
Halve the dough. Form three strands of 35 cm length from one half and braid them into a plait. Brush with egg yolk.
From two thirds of the remaining half of the dough, also roll three strands of 35 cm and plait a smaller braid on top of the larger one. Brush with egg yolk (whisk the rest of the egg yolk with a little water and keep for the next morning).
Form two strands of 35 cm length from the leftover dough, loop them around each other like a cord and place on top.
Place the plait on a floured, large board (or, if it fits in the refrigerator, on the greased or lined baking tray), put in a large plastic bag and place in the refrigerator (8-12 hours).
The next morning, let the braid rise for another 30 minutes in the warm kitchen. Brush with the rest of the egg yolk and sprinkle with granulated sugar and flaked almonds. Bake in the preheated oven on the lowest rack at 200 degrees for about 25-30 minutes, if necessary cover with parchment paper beforehand.
Ingredients
Print Recipe
Pin Recipe