I never make a pre-dough myself, because it works wonderfully without it and I therefore don`t need it. But if you want to do one, you are welcome to do so.
Mix the water with the yeast and the salt. Set aside for a moment.
Knead the flour and soft but not too runny butter and add the lemon aroma or lemon zest.
Add the water-yeast mixture, lukewarm milk, sugar and the egg and knead for at least 10 minutes, either with the machine or with your hands, the main thing is that it is kneaded for a long time until a smooth dough is formed.
Cover and let rest for at least 1-2 hours. (Of course you can also have all of this prepared in the BBA).
While the yeast dough rests, clean the rhubarb and cut into fine pieces, approx. 1-2 cm thick (this way the roll can be rolled better at the end).
Put the rhubarb pieces in a bowl and mix with the sugar. Let it steep for a good 30-45 minutes, at least (the liquid should come out well).
After resting or rising, whip the yeast dough again vigorously and knead well.
Now roll out the dough into a large rectangle on a floured work surface, it should be about 1-1.5cm thick.
Mix the quark with vanilla sugar, the pulp of a vanilla pod or vanilla flavor and cinnamon (you can also do without it).
Carefully pour off the leaked rhubarb liquid (discard or process further) and add the rhubarb to the quark. Stir well again.
Now spread the mixture onto the rolled out dough. (If the filling is too runny, bind the whole thing with a little starch, about 1 tablespoon is enough)
Roll up the dough from the long side.
The dough can now be placed in the mold or processed further as follows:
Cut the rolling pin with the help of a very sharp knife so that 2 open strands are created. Now carefully but still tightly wrap them around each other and put the braid in a well-greased form. Let rise again for a good 30 minutes until the dough has visibly increased its volume.
Now bake the cake in a preheated oven at 180 ° C top / bottom heat or 165 ° C fan oven for a good 30-35 minutes.
(Every stove heats differently, so it can take a little longer. Please be careful. The braid shouldn`t get too dark, but it should be through on the inside. You can test it if you briefly press the braid, gives it doesn`t follow too easily, it`s done be careful not to burn your fingers)
For a nice crust, I added sugar to the batter before putting it in the oven to bake.
The yeast dough is relatively sweet, if you don`t like it, you can reduce the sugar content.
The filling can also be made larger, as far as the quark is concerned.
I found the rhubarb completely sufficient.
I also found it not too sweet, as the rhubarb is a bit sour, so I wouldn`t necessarily reduce the sugar content of the filling.
The braid is nice and fluffy and stays fresh for a long time.
Out of season, the yeast plait can also be prepared with other fruits.
Ingredients
Print Recipe
Pin Recipe