Gingerbread – Braid

Summary

Ingredients

• 500g flour
• 21 g yeast, fresh OR
• 1 packet yeast, (dry yeast)
• 5 g salt
• 75 grams sugar
• 1 packet vanilla sugar
• 75 g butter, soft
• 1 egg (s)
• 5 drops flavor, (bitter almond flavor)
• 25 g almond (s)
• 1 teaspoon gingerbread spice
• 125 ml milk, lukewarm
• 125 ml water, lukewarm
• possibly raisins

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Instructions

1. I never make a pre-dough because the dough works wonderfully without it and I therefore don`t need it. But if you want to do one, you are welcome to do so. You should then make this as you know it and like to do it.
2. Mix milk with water and dissolve the yeast together with the sugar, vanilla sugar and salt in it. Set aside for a moment.
3. Briefly knead the flour and soft, but not too runny, butter and add the almond oil. Add yeast milk, ground almonds as well as egg and gingerbread spice and knead well for at least 10 minutes, either with a machine or with your hands, the main thing is that it is kneaded for a long time until a smooth dough is formed. Cover and let rest for at least 1-2 hours. (Of course you can also have all of this prepared in the BBA).
4. The dough must not stick, but if this is the case then add a little flour and knead again.
5. After resting or rising, whip the yeast dough again vigorously and knead well.
6. Now braid the braid as you like, either as 3, 4 or 5 strands.
7. Now put the braid in a well-greased dish or place on the greased or parchment-lined baking sheet and let rise for another 30 minutes until the dough has visibly increased its volume.
8. Brush the braid with 1 beaten egg as required and bake in the preheated oven at 180 ° C top / bottom heat or 165 ° C fan oven for a good 35-40 minutes. Each oven heats differently, so it may take a little longer, so you should make sure that the braid does not get too dark but turns golden-yellow.
9. The braid stays fresh for a long time if it is wrapped in aluminum foil and kept in a cool place.
10. If you don`t have gingerbread spice, you can replace it by mixing and adding: cinnamon, cardamom, clove, nutmeg, aniseed and coriander.
11. The braid tastes particularly good with raisins, but these do not have to be added. I like to add 50-100g.
12. Thanks to the spice, the braid tastes pleasantly Christmassy.

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