Triple-filled Yeast Dough Plait
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, handy
- 1 point yeast, dry yeast (Germ)
- 250 ml milk, (lukewarm)
- 1 tablespoon butter, (liquid)
- 4 tablespoon sugar
- 1 egg (s)
- some salt, oil
- 150 g poppy seeds
- 100 g suar
- 130 ml cream
- 250 g quark (curd cheese)
- 100 g suar
- 1 tablespoon cornstarch
- 1 egg (s)
- 1 point vanilla sugar
- some lemon (n) - peel (grated)
- 40 g butter, (very soft)
- 150 g nuts, rated
- 100 g suar
- 1 pinch cinnamon
- 120 ml heavy cream
Print Recipe
Pin Recipe Instructions
- For the yeast dough, mix the flour, yeast, a little salt and sugar. Then beat the milk with the butter and the egg, stir into the flour mixture, stir the dough until smooth, close or cover the bowl and let it rise in a warm place.
- In the meantime, mix together all the ingredients for the respective filling: Filling 1 - poppy seeds, sugar, cream;
- Filling 2 - curd cheese, sugar, cornstarch, egg, vanilla sugar, lemon peel, butter;
- Fill 3 - nuts, sugar, cinnamon, cream.
- Then stir the yeast dough again after rising and let it rest a second time.
- After this process, coat the work surface with a little oil, divide the finished yeast dough into three equal pieces, roll out and coat each with a filling. Now roll up each part so that there are three rolls for the braid. Before braiding, cut the rolls up to the middle with a knife so that the filling becomes visible when baking.
- Place the plait on a baking sheet lined with baking paper, bake it in the oven at 160 ° C hot air (takes 30-45 minutes depending on the size) and then decorate it.
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