Robert – Yeast Plait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, type 405
- 175 ml milk, lukewarm
- 80 g butter, soft or clarified butter
- 100 g suar
- 1 egg (s), room temperature
- 150 g sourdouh, (Robert wheat sourdouh)
- 50 g raisins
- 10 g yeast, fresh (optional)
- 1 egg yolk
- 1 little condensed milk
- some granulated sugar or flaked almonds
Print Recipe
Pin Recipe Instructions
- Put the flour in a large mixing bowl, add the milk, butter, egg and Robert wheat sourdough and knead into a smooth dough. If you like, you can dissolve 10 g fresh yeast in the milk and add it to the dough, so you can better control the cooking. Finally, add the raisins to the dough and then knead until the dough separates from the bowl and forms a ball.
- Cover and let the dough rise in a warm place until the dough doubles noticeably.
- Knead the dough again briefly and roll into three equal-sized strands. Use these strands to make a braid. Let rise again on the baking sheet.
- Before baking, brush the braid with the mixture of egg yolk and condensed milk with a brush and sprinkle with granulated sugar or flaked almonds.
- Bake in a preheated oven at 175 ° C top / bottom heat for about 45 minutes until golden brown.
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