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. For the yeast dough, sieve the flour into a bowl.
2. Warm the milk so that it is lukewarm, then remove it from the stove. Crumble the yeast, add the sugar and stir everything carefully until the yeast has dissolved. Then pour this yeast milk into the flour and carefully mix it in with a fork, so that a mushy pre-dough is formed.
3. Cover and let rise for about 15-20 minutes.
4. Then add the remaining ingredients for the dough and knead with the dough hook until the dough no longer sticks to the edge of the bowl. If necessary, correct with milk or flour.
5. Cover again and let rise for another hour.
6. You can also omit the pre-dough and prepare the dough directly, but then it is better to let it rise for a good 1 ½ hours.
7. In the meantime, for the caramel filling, bring the butter to the boil with the sugar so that the sugar dissolves and then stir in a little cinnamon if you like.
8. For the chocolate filling, melt the chocolate in a water bath and mix with the butter, remove from the heat and let cool down a little. In the meantime, beat the egg yolks with the sugar and carefully stir in the chocolate mixture.
9. For the nut mass, beat the egg whites until stiff and let the sugar trickle in. Fold in the nuts.
10. Then divide the well-risen dough into three equal parts and roll out each part about 6 mm thick into a rectangle of 15 x 40 cm.
11. Brush each of the three sheets of pastry with one of the three fillings.
12. Then roll up the dough sheets like a Swiss roll and braid the three strands of dough together to form a plait. Place on a baking tray that has been greased or lined with baking paper.
13. Let rise again for about 30 minutes.
14. Preheat the oven to 190 ° C.
15. Bake the braid in the preheated oven for about 30 minutes until golden brown.
16. After baking, let it rest on the baking sheet for a few minutes, then leave to cool completely on a wire rack.
17. Heat the apricot jam and dilute with water or rum, brush the braid with it.
18. Sprinkle with granulated sugar.