Summary

Ingredients

For the yeast dough:

• 500g flour
• 42 g yeast, fresh (1 cube)
• 60 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 80 g butter / mararine
• 1 egg (s)
• 200 ml milk

For the filling: (vanilla)

• 250 ml milk
• 1 ½ pack custard powder, vanilla
• 60 g crème fraîche or sour cream
• 30 grams sugar

For the filling: (caramel)

• 4 tablespoon sauce, (caramel sauce)
• 3 tablespoon hazelnuts, ground or almonds

For painting:

• 1 tablespoon milk
• 1 egg yolk
• Brittle, for sprinkling and
• Flaked almonds

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Instructions

1. For the yeast dough, heat the milk and dissolve the yeast in it. Let rest for 20 minutes.
2. Put the flour, salt, sugar, vanilla sugar, butter / margarine and egg in a bowl, add the yeast-milk mixture while kneading. Knead the dough for about 3-4 minutes on the highest setting. Cover the bowl and let the dough rise in a warm place until it is about twice as big.
3. For the vanilla filling, cook the pudding according to the package instructions, stir the creme fraiche into the hot pudding and let it cool. But it should still be lukewarm so that it can be spread on the dough.
4. Put the yeast dough on a floured work surface and knead briefly. Divide into 3 pieces, roll 2 pieces out into a rectangle. Shape the 3rd piece into a roll.
5. Brush one of the rectangles with the vanilla cream, brush the other with the caramel sauce and sprinkle with the hazelnuts. Roll up both from the longer side. Make a plait out of the 3 rolls, place on a baking sheet lined with baking paper and cover again until it has visibly enlarged.
6. Preheat the oven to 180 ° C while walking. Whisk the egg yolk with the milk, brush the plait with it, sprinkle with brittle and flaked almonds and bake for 30-40 minutes.