Filled Yeast Plait According To Aunt Juliana
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 400 g flour (type 405 or 550)
- 100 g butter or mararine, melted, cooled
- 3 tablespoon sugar
- 1 teaspoon, leveled salt
- 100 ml milk, lukewarm
- 1 cube yeast
For the filling:
- 200 g hazelnuts or almonds, round
- 3 tablespoon sugar
- 1 tablespoon cocoa powder, unsweetened
- 0.5 teaspoon ½ cinnamon
- 3 tablespoon milk
- Flour for the work surface
- possibly egg yolk for brushing
- possibly milk for brushing
- 200 g powdered suar, possibly
- 3 tablespoon water, possibly
Print Recipe
Pin Recipe Instructions
- For the dough, crumble the yeast in 100 ml of lukewarm milk and dissolve it. Put the flour, sugar and salt in a mixing bowl and make a well in the center. Then pour the yeast-milk mixture into this, stir briefly with a little flour from the edge and let it rise to the pre-dough for approx.
- The volume of the pre-dough should have doubled. When it has increased significantly, pour the melted and cooled butter onto the flour-yeast mixture and work everything with the dough hook or by hand into an elastic dough. If the dough is too firm, just stir in lukewarm milk in sips until the dough is elastic.
- The kneading time by hand is approx. 20 minutes. In the food processor approx. 5 - 7 minutes. When the dough no longer has any dry spots and everything is well connected, cover the dough in a warm place for about 30 minutes.
- In the meantime, prepare the filling. Mix the almonds or hazelnuts with the sugar, cocoa and cinnamon in a bowl and mix with milk to a firm paste. You have to use the milk sparingly, as the mixture must not be wet, only slightly homogeneous (otherwise there is a risk that the filling will leak).
- The dough should have doubled by now. Knead the dough again on a floured surface and roll it out very thinly to approx. 30 x 40 cm. Now the filling is spread on the yeast dough and the dough is rolled up from the broad side.
- Then cut the roll lengthways and braid it on top of each other. The interfaces should always be on top. Now place the finished braid on a baking sheet lined with baking paper and let rise for about 45 minutes until the volume has doubled again.
- In the meantime, heat the oven to 180 ° C (top / bottom heat). When the dough has risen well, bake in the lower third of the oven for 40 minutes. If you want, you can brush the braid with an egg yolk and milk mixture just before baking, it gives it a nice color. After cooling, you can decorate the braid with icing (mix 200 g of powdered sugar with 3 tablespoons of water).
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