Braised Yeast with Carrot Filling

Summary

Prep Time	35 mins
Total Time	2 hrs 35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the yeast dough:

For the filling:

Instructions

I never make a pre-dough at the beginning, because my braid 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.
First, mix half of the warm milk with salt and yeast well in a glass and set aside for 30 minutes.
In a bowl, briefly knead the flour and soft but not too runny butter. Add the yeast mixture, egg, remaining milk, sugar and bitter almond flavor and knead vigorously for at least 10 minutes, either with the machine or with your hands. It is important that you knead long and vigorously until you have a smooth dough.
Cover the dough and let it rest in a warm place for at least 1.5 hours until it has significantly increased in volume. (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. Now roll out the dough into a large rectangle on a floured work surface, it should be approx. 1 cm thick.
Peel the carrots and grate them finely. Now mix the carrots with the quark and sugar in a bowl and spread on the rolled out dough. I added some oatmeal to the filling, it tastes very good with a handful of nuts and gives it a certain bite. Now carefully roll up the dough from the long side.
Cut the dough roll with the help of a knife so that 2 open strands are created. Now carefully but still tightly wrap them around each other and put the braid in a well-greased form. Let rise again for a good 30 minutes until the dough has visibly increased its volume.
Place the braid on a well-greased tray or on a baking sheet lined with baking paper and cover it for another 30-45 minutes, until the dough has visibly increased its volume.
Bake the loaf in a preheated oven at 180 ° C top / bottom heat or 165 ° C fan oven for a good 30-35 minutes. Since every oven heats differently, it may take a little longer, but don`t let it get too dark, otherwise the braid will be too dry.
For a nice crust, I brush the braid with a whisked egg before baking and put some sugar on it.
The braid becomes very loose and fluffy and stays fresh for a long time. The quark filling gives it a special aroma. If you like, you can also add nuts to the dough, then it`ll be really crispy !!

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