Caramel-vanilla Braid
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, type 550
- 250 ml milk, lukewarm
- 60 g suar
- 42 g yeast, (1 cube)
- 80 g butter, soft
- 1 pinch (s) salt
- 1 packet vanilla sugar, bourbon
- 2 egg (s), (room temperature)
- 2 tablespoons sugar
- 1 sachet cream powder, (baking vanilla cream)
- 250 ml milk
- 5 tablespoon dessert sauce (caramel sauce - finished product), e.g. for ice cream
- 4 tablespoon hazelnuts, ground
Print Recipe
Pin Recipe Instructions
- First warm up the oven to approx. 40 ° C.
- Put the flour in a bowl. Mix the lukewarm milk with the sugar, crumble the yeast and dissolve in it. Add 1 (!) Egg and whisk everything well (hand mixer or hand mixer). Add this mixture to the flour in one go, add butter and salt and knead the whole thing into a smooth dough. If it is still sticky, add a little flour. Dust the bottom of the dough bowl with a little flour, place the ball of dough on top and cover the bowl with a clean cloth. Place the dough in the warm oven until it has roughly doubled in volume. Then knead the dough thoroughly by hand.
- Divide into three equal pieces. Shape one piece into a roll, roll out the other two pieces into rectangles.
- Filling 1: Prepare baking vanilla cream with 250 ml milk according to the instructions and immediately spread it quickly onto a rectangle (it will set very quickly). Roll up from the long side.
- Filling 2: Mix the caramel sauce with the nuts to a paste and spread on the second rectangle. Roll up in the same way.
- Braid the resulting three strands of dough into a plait and place on a baking sheet. Let the whole thing go a little longer. In the meantime, heat the oven to 180 ° C. Whisk the second egg and brush the braid with it. Sprinkle with granulated sugar and bake for 30-35 minutes, depending on the oven`s power.
- Outside of Easter I make a bread instead of the braid. To do this, I divide the dough into two equal pieces and roll them out into two rectangles. I coat the first rectangle with baking vanilla cream. Then I put the second rectangle over it and coat it with the caramel and nut mixture. Finally, I roll up the whole thing, put it in a greased loaf pan, brush it with egg, sprinkle sugar on it and put it in the oven.
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