Juicy Filled Yeast Plait
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 650 g flour
- 1 packet yeast (dry yeast)
- 370 ml milk, lukewarm
- 100 g suar
- 75 ml oil (safflower oil)
- 1 pinch (s) salt
- 3 egg yolks
For the filling:
- 200 g almond (s), round
- 3 egg whites
- 70 grams sugar
- 0.5 teaspoon ½ cinnamon
For the cast:
- 150 g powdered suar
- 10 g butter, liquid
- 0.5 ½ bottle butter-vanilla flavor
- 3 tablespoon water, hot
For decoration:
- 100 g almond (s) (almond flakes)
Print Recipe
Pin Recipe Instructions
- Sieve the flour into a bowl, make a hollow in it. Pour the dry yeast into the well, mix with a few tablespoons of the measured milk and a teaspoon of sugar. Cover and let stand in a warm place until the pre-dough forms bubbles.
- Then knead with the other ingredients for the dough. Cover again and let rise for at least 45-50 minutes.
- In the meantime, beat the egg whites with the sugar until stiff, fold in the almonds and cinnamon.
- Knead the dough briefly again, roll out into a rectangle. Brush with the almond paste, roll up from the long side of the rectangle. Cut the roll lengthways (except for a short remainder on one side that holds the whole thing together) twice, so that 3 strands are created. Then braid them into a braid.
- Place on a baking sheet lined with baking paper, cover and let rise again and in the meantime heat up the oven to 160 ° C (convection).
- When the temperature is reached, put the tray in the oven and bake for 45 minutes.
- Toast the almond flakes in a pan to decorate.
- Make a glaze from the other ingredients, brush the still warm braid with it and then sprinkle the almond flakes on top.
- Attention: The braid opens up gigantically and becomes a real monster, you can bake two smaller braids out of it instead.
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