Spelled – Wheat – Yeast Plait
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour, (wheat flour type 550)
- 115 g flour, (spelled flour type 630)
- 10 g flour, (rye flour type 997)
- 190 ml milk, 3.5% fat content
- 40 g butter
- 30 grams sugar
- 1 bag / s vanilla sugar, bourbon, real, 8 g
- 1 egg (s)
- 1 teaspoon sea salt
- 21 g yeast, fresh = 1/2 yeast cube
- 1 pinch ascorbic acid (vitamin C)
For the glaze:
- 1 pinch sea salt
- 1 teaspoon sugar
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Sift the flour into a large bowl and mix in a lightly heaped teaspoon of sea salt.
- Slightly warm milk and butter and pour into a mixing beaker. Sugar, vanilla sugar (1 sachet, also 2 sachets = 16 g), 1 pinch of vitamin C and crumbled yeast and stir everything together until the yeast has largely dissolved, add a whole egg and put everything together whisk well. Preferably briefly with a magic wand, otherwise with a hand mixer.
- Pour this liquid into the flour in one go and knead the dough well. Spelled dough can be easily kneaded over, so please don`t overdo it! 4 minutes with the hand mixer are sufficient. The addition of vitamin C increases the kneadability.
- It is normal for the dough to appear a little too moist at first. Spelled swells more than wheat.
- Cover the bowl with a damp cloth, cover with a plate. Let rise in a warm place for a good 2 hours. The dough should then be at least twice the size.
- Sprinkle a baking mat with flour and pour the risen yeast dough on it and knead it lightly again by hand. Quarter the dough, form four equally sized dough sausages. You can just drag this in the air.
- Wrap 2 dough sausages around each other in a spiral. Likewise with the others. Then braid the two spirals around each other. Halve the braid lengthways. Pinch the ends together. Braid again. The best way to do this is to put the dough pieces on top of each other like an X and then devour them together.
- Let rise for another hour. Or up to 2 hours.
- For the glaze, whisk a whole egg very well, preferably with the help of a mixer, and add a teaspoon of sugar and 1 pinch of sea salt. This is very important because the egg-coated plait will not turn black while baking. Sprinkle with granulated sugar or sliced almonds as desired.
- With top / bottom heat 200 ° C. for 15 minutes, then reduce to 170 ° - 180 ° C. and bake for another 30 minutes.
- Spelled biscuits cannot be stored easily. The yeast plait tastes best fresh.
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