Mix the flour, salt, 75 g sugar, vanilla sugar and lemon zest, make a well in the middle. Crumble in the yeast. Warm the buttermilk slightly, pour some of it into the yeast and stir with a little flour from the edge. Cover and let rise in a warm place for about 10 minutes.
Stir the saffron into the rest of the buttermilk, add with the butter, knead everything vigorously for about 5 minutes. Cover and let rise in a warm place for another 40 minutes.
For the filling, knead the ground nuts with the egg, marzipan and 3 tablespoons of sugar.
Knead the dough vigorously, divide into 4 equal portions. Roll out the dough portions on baking paper, each approx. 30 x 10 cm long. Shape the nut mixture into 4 rolls of equal length and place on the dough. Spread the butter in flakes on top. Carefully roll the filling into the dough.
Place the resulting strands of dough side by side on the baking paper and braid them into a plait. To do this, press the ends of all strands of dough together. Then put the right strand over the next one, under the following one and again over the last strand. Straighten the braid. Then always proceed in the same way with the outer right strand. Finally, press the ends together and fold them down. Carefully pull the plait onto a baking sheet with the help of the parchment paper. Cover and let rise for another 15 minutes.
In the meantime, preheat the oven to 180 degrees top / bottom heat. Whisk the egg yolk and cream together, brush the plait with it, sprinkle with the sugar. Bake for about 30 - 35 minutes until golden brown.
Tip:
The saffron can also be left out, but it gives the pastry a nicer color.
Ingredients
Print Recipe
Pin Recipe