Yeast Plait with Sunflower Seeds
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour, type 550 or 405
- 300 g flour (whole rain)
- 7 g bakin malt
- 1 teaspoon salt
- 1 teaspoon, heaped cinnamon powder
- 75 g sunflower seeds
- 20 g yeast, fresh
- 40 g quark, or yourt
- 40 g butter
- 80 g honey
- 100 ml water
- 150 ml milk
- 2 tablespoons cinnamon and sugar, for sprinkling
- Butter, for brushing
Print Recipe
Pin Recipe Instructions
- Mix both types of flour, baking malt (you can do without it if necessary), salt, cinnamon and sunflower seeds. Gently heat milk and water together, crumble yeast and dissolve in it. Add the quark or yoghurt, softened butter, honey and milk mixture to the flour mixture and knead with the hand mixer for a few minutes to form a smooth dough.
- In the bowl, either cover and place in the refrigerator overnight (in this case you do not have to warm up the milk and water beforehand, but instead dissolve the yeast in the cold liquid) or place a damp (dish) cloth over it and leave in a warm place for approx Let go for 1 hour.
- After this hour (or the next morning for the cold version) divide the dough into 3-6 strands and make a plait. Place on a prepared baking sheet and let rise again for 1/2 - 1 hour covered.
- In the meantime, preheat the oven to 180 ° C top / bottom heat. Brush the risen plait with melted butter, sprinkle with cinnamon sugar and bake for 45-60 minutes until it is lightly browned.
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