Russian Braid
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 15 g yeast
- 3 tablespoon sugar
- 250 g flour (white flour)
- 0.5 teaspoon ½ salt
- 1 dl milk
- 40 g butter
- 1 egg (s)
- 20 g butter
- 50 grams sugar
- 1 egg (s)
- 100 g hazelnuts, rated
- 50 g sultanas or
- 1 apple, grated
- 4 tablespoon powdered sugar
- 2 tablespoon water
Print Recipe
Pin Recipe Instructions
- Dough: Mix the yeast with 1 tablespoon of sugar until liquid. Mix the flour with the salt and the remaining sugar. Heat the milk, melt the butter in it, stir the egg in it, add to the flour together with the yeast. Process the whole thing into a smooth dough. Let rest in a warm place for about 1 hour. The dough should rise twice as much.
- Filling: stir butter, sugar and egg until frothy. Add the hazelnuts and sultanas (or the grated apple).
- Roll out the dough about 40 x 50 cm on a little flour. Spread the filling on top. Leave a 2 cm margin free. Roll up the dough from the narrow side. Using a sharp knife, cut the resulting roll lengthways right through. Loop both parts around each other with the cut surfaces facing up.
- Place the braid on a baking tray lined with baking paper and bake at 200 degrees for 30-40 minutes.
- Glaze: Mix the powdered sugar with the water and brush the braid while it is still hot. Let dry.
- Instead of the braid, snails or a rose cake can also be baked. To do this, cut the rolling pin into 3 cm long pieces and bake on the tray for 20 minutes. For the rose cake, place the snails in a springform pan and bake for 40 minutes.
- The apple in the filling prevents the cake from drying out quickly!
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