Grandpa`s Filled Yeast Plait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g flour, 405
- 1 packet yeast
- 80 g suar
- 80 g mararine
- 1 egg (s)
- 125 ml milk
- 40 g suar
- 20 g mararine
- 1 egg (s)
- 200 g hazelnuts, acc.
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Mix the yeast into the flour, add the sugar and 1 egg yolk, make the margarine liquid in the micro and add to the flour with the warm milk.
- Knead the dough with the food processor - highest setting - for about 4 minutes and put the finished dough in the slightly preheated oven (50 ° then switch off) - covered in the bowl and let rise for about 40 minutes until the dough has doubled.
- Filling: Separate the second egg - add the egg white to the first egg white and beat to snow - sprinkle with vanilla sugar.
- Beat the sugar, margarine and egg yolks in the mixed hazelnuts and always add some egg whites so that the filling is always easy to spread, but not too soft.
- Knead the risen yeast dough again and roll it out into a square shape 40 x 40 cm and brush with the filling.
- Roll up the coated dough and cut once lengthways in the middle. Braid the two parts into a braid, making sure that the cut surfaces with the visible filling are always on top.
- Place the plaited dough diagonally on a baking sheet lined with baking paper and cover it for another 30 minutes.
- Bake in a preheated oven at 180 ° for 20 minutes and then for another 20 minutes at 150 °. Depending on the type of stove, cover with aluminum foil after 20 minutes.
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