Yeast Braid with Quince Filling
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 14 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g quince (s)
- 200 g suar
- 100 g almond (s), round
- 300 grams flour
- 1 pinch (s) salt
- 60 g butter
- 0.5 ½ cube yeast, or 1 pack dry yeast
- 50 grams sugar
- 1 dl milk
- 1 egg (s)
- 50 g powdered suar
- 2 tablespoon lemon juice
- Flour for rolling
Print Recipe
Pin Recipe Instructions
- Rub the fluff on the quince with a cloth. Cut the quince together with the shell and core into wedges and boil in 1 dl water until soft, let stand until the next day. Turn the wedges through the Lotte liquor the following day and strain the puree through a kitchen sieve. Add the sugar and reduce the mixture while stirring (it should form a thick paste). Let cool down. Set 1/2 of it aside, mix 1/2 with the ground almonds. Make a yeast dough from flour, salt, butter, yeast, sugar, milk and egg and cover and let rise to double at room temperature. Roll out the dough 1/2 cm thick on a little flour, then spread the quince paste on it. Leave an edge of 1 cm free. Roll up the dough from the broad side and place it on the work surface with the seam up. Turn the roll so that the seam is in the middle. With a sharp knife cut into 2 halves along the seam and intertwine them with the cut surface facing up. Preheat the oven to 200 degrees. Place the braid on a tray and let rise again. Put the tray in the middle of the oven and bake for 30-40 minutes. For the glaze, mix the powdered sugar and lemon juice and brush the braid while it is still hot. Tip: Since the production of the quince paste is quite time-consuming, the amount is enough for 2 plaits, the second half can be frozen without any problems. Of course, you can only prepare half of it, but you should still use 1 dl of water so that the quinces don`t burn.
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