Yeast Plait with Chocolate

Summary

Ingredients

For the yeast dough:

• 500g flour
• 21 g yeast, fresh
• 5 g salt
• 100 ml water, lukewarm
• 100 ml milk, lukewarm
• 50 g butter, soft
• 1 egg (s)
• 5 drops bitter almond flavor
• 30 grams sugar

For the filling:

• 3 tablespoon Nutella or nut nougat spread
• 1 egg (s), for brushing
• possibly milk

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Instructions

1. Personally, I never make a pre-dough because I can do it wonderfully without it and therefore I don`t need it. But if you want to do one, you can do it the way you know it best.
2. Mix milk with water and dissolve the yeast together with the sugar and salt in it. Set aside for a moment.
3. Briefly knead the flour and soft but not too runny butter and add the bitter almond flavor. Add yeast milk like egg and knead well 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 (the dough should come off the edge of the bowl).
4. Cover and let rest for at least 1-2 hours. (Of course you can have all of this prepared in the BBA, which I highly recommend).
5. After resting or rising, whip the yeast dough again vigorously and knead well.
6. Now roll out the dough into a large rectangle on a floured work surface, it should be about 1cm thick.
7. Now spread the nougat spread evenly on the rolled out dough.
8. Depending on how thick you like it, you can take 3-5 tablespoon nougat spread.
9. Roll up the dough from the long side.
10. Now cut through the rolling pin with the help of a knife so that 2 open strands are created.
11. 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. (Possibly results in a little mess, depending on how much nougat spread you have taken)
12. Brush the yeast plait with a whisked egg (if necessary add a dash of milk to the egg, but it will brown a little faster) and bake in the preheated oven at 165 ° C convection or 185 ° C top / bottom heat, on the middle rack for a good 30-35 minutes.
13. (Please be careful. Every oven heats differently, so it may take a little longer or it may go a little faster. Simply make a stick test after 30 minutes. If there is no more dough on it, the braid is through.)
14. The braid is very cute. If you don`t like that, you can reduce the sugar in the braid to 10g.
15. Anyone you like can be used as a spread, including a chocolate cream cheese spread that you can quickly make yourself, I also have a recipe in my cookbook under Vanilla Spread.

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