Hildegard`s Floors – Yeast Plait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 60 g mararine
- 60 g suar
- 1 packet yeast
- 0.5 teaspoon ½ salt
- 1 medium egg (s)
- 250 ml milk, lukewarm
- 1 medium egg (s), the egg yolk for brushing
- 1 medium egg white
- 150 g almond (s)
- 50 grams sugar
- 1 tablespoon vanilla sugar
- 1 tablespoon rum
- 2 m. Apples, soft
- a bit salt
Print Recipe
Pin Recipe Instructions
- For the dough:
- Let all ingredients warm up at room temperature overnight.
- Sift the flour into the mixing bowl and make a well in the middle.
- The margarine, egg, sugar and the crumbled yeast come in there.
- Using the hand mixer with dough hook, start processing the dough in the middle. Slowly pour in the warm milk to achieve a smooth, tear-resistant dough. Cover and place in a warm place, let rise until it has doubled.
- For the filling:
- Mix the egg whites with a little salt and vanilla sugar until foamy, add the ground almonds, sugar and rum. Chop the soft apples on a grater without stirring in the core.
- Knead with your hands, divide the dough in half. Roll out one half and separate it into 3 equal parts.
- Spread a tablespoon full of the filling on each part and roll up from the outside in, then braid the three parts into a plait, place on the baking sheet with the baking foil. Make a recess with the rolling pin and brush with egg yolk.
- Prepare the second braid in exactly the same way and place it on top of the indentation and brush with egg yolk
- Bake in a preheated oven at 200 degrees for 25-30 minutes.
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