Summary

Ingredients

For the dough:

• 500g flour
• 1 cube yeast
• 250 ml milk
• 50 grams sugar
• 50 ml oil
• 1 teaspoon salt

For the filling: (caramel filling)

• 50 g butter
• 50 g cane suar, cinnamon

For the filling: (nut filling)

• 2 egg whites
• 25 g suar
• 50 g nuts, round

For the filling: (chocolate filling)

• 50 g butter
• 100 g dark chocolate
• 2 egg yolks
• 25 g cane suar
• 1 tablespoon apricot jam
• 1 tablespoon water or rum
• Sugar, (hail sugar) for sprinkling

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Instructions

1. Sieve the 500g flour into a large bowl.
2. Warm the 250 ml milk over low heat until lukewarm, about 37°C (98°F). Remove from heat.
3. Crumble 1 cube yeast into the warm milk, add 50g sugar, and stir carefully until the yeast dissolves completely.
4. Pour the yeast milk into the flour and mix carefully with a fork until a mushy pre-dough forms.
5. Cover the bowl with a damp cloth and let rise for 15-20 minutes.
6. Add the 50 ml oil and 1 teaspoon salt to the dough and knead with a dough hook on medium speed for 8-10 minutes until the dough no longer sticks to the bowl edge. Adjust with extra milk or flour if needed.
7. Cover the bowl again and let rise for 1 hour until doubled in size.
8. Divide the risen dough into three equal portions.
9. Roll out each portion into a rectangle approximately 6 mm thick and 15 x 40 cm.
10. Roll each rectangle tightly like a Swiss roll from the long side.
11. Braid the three rolled strands together to form a plait.
12. Place the braid on a greased or parchment-lined baking tray.
13. Let rise again for 30 minutes until puffy.
14. Preheat the oven to 190°C (374°F).
15. Bake the braid for 30 minutes until golden brown.
16. Remove from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.