Yeast Plait Marlene
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 liter ½ milk
- 170 grams sugar
- 1 packet vanilla sugar (Bourbon vanilla)
- 200 g mararine or butter
- 1 egg (s)
- 1 tablespoon oil
- 1 pinch (s) salt
- 2 packs yeast (dry yeast)
- 1 kg flour
- Flavor (lemon or bourbon vanilla)
- some milk to brush on
- Almond (s) for sprinkling
- Sugar, coarser, for sprinkling
- possibly raisins
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Warm the milk, but do not boil it.
- Put the sugar, vanilla sugar, egg, oil, salt and, if necessary, the flavor of your choice in a large bowl. Add the warm milk (make sure that it is not too hot, otherwise the egg will freeze). Stir until the margarine has dissolved.
- Mix the flour with the dry yeast (ideally in 2 portions of 500 g of flour and 1 pack of dry yeast).
- Add the flour mixture to the milk mixture and stir everything well. Let the dough rise until the volume has increased significantly.
- Make 2 plaits from the dough and place on a greased baking sheet. Brush the braids with milk and sprinkle with almonds and granulated sugar.
- Put the tray in the cold (!) Oven and bake at 175 ° C for about 35 minutes.
- Tip: If you want to add raisins to the yeast plait, you should soak them in water or rum for about 1 hour before baking. This improves the taste and ensures that the dough is nice and juicy.
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