Summary

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)

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Instructions

1. 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.
2. Then knead with the other ingredients for the dough. Cover again and let rise for at least 45-50 minutes.
3. In the meantime, beat the egg whites with the sugar until stiff, fold in the almonds and cinnamon.
4. 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.
5. 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).
6. When the temperature is reached, put the tray in the oven and bake for 45 minutes.
7. Toast the almond flakes in a pan to decorate.
8. Make a glaze from the other ingredients, brush the still warm braid with it and then sprinkle the almond flakes on top.
9. Attention: The braid opens up gigantically and becomes a real monster, you can bake two smaller braids out of it instead.