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Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

Caramel-vanilla Braid
Caramel-vanilla Braid
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Instructions

  1. First warm up the oven to approx. 40 ° C.
  2. 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.
  3. Divide into three equal pieces. Shape one piece into a roll, roll out the other two pieces into rectangles.
  4. 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.
  5. Filling 2: Mix the caramel sauce with the nuts to a paste and spread on the second rectangle. Roll up in the same way.
  6. 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.
  7. 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.