Yeast Braid with Almond Crust

Summary

Prep Time	30 mins
Cook Time	35 mins
Total Time	2 hrs 15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

Also: for the almond crust

75 ml whipped cream
50 grams sugar
50 g butter
100 g flaked almonds

Instructions

Pour the flour into a bowl, make a well in the middle and crumble the yeast into it. Pour the milk over it and sprinkle some sugar over it so that it gets food. Then cover with a little flour from the edge of the bowl. Cover the bowl with a tea towel and let it rest for 10 minutes until the yeast has formed a small head. Put the remaining ingredients in a large bowl and knead with the yeast-milk mixture to form a smooth yeast dough. Finally, knead the chopped almonds into the dough. Alternatively, you can also use raisins for the yeast plait. Then cover the dough and let it rise in a warm place for at least 30 minutes until the volume has doubled or, better, tripled. Divide the yeast dough into three equal portions and roll out into even strands of approx. 50 cm. Make a braid out of the rolls and pinch the ends together and shape them into a round shape. Then the yeast plait is placed on a baking sheet and covered in a warm place for another 30 minutes. Once it has risen again, it is placed in the preheated oven at 200 ° C top and bottom heat for approx. 15 - 20 minutes. Meanwhile, the almond crust is being prepared. For the almond crust, melt the butter and sugar in a pan. Then add the cream while stirring and let everything reduce a little over medium heat until the mixture becomes thick. Finally add the almonds and stir in. Distribute the mixture evenly on the prebaked yeast plait and bake at 200 ° C top and bottom heat until the almonds are golden brown. This takes about 10-15 minutes.

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