Apricot-almond yeast plait (diabetics)
easy
120 mins
120 mins
Ingredients
- 500 g Flour (=33,3 BE)
- 1 cube (42 g) Yeast
- 1/4 l Milk (=1 BE)
- 50 g Margarine
- 36 g Fructose (=3 BE)
- 2 Eggs (size M)
- 1 pinch Salt
- 200 g ground almonds (=0 BE)
- 180 g Apricot Jam
- 7-10 Tbsp Cinnamon
- 7-10 Tbsp little flour
- baking paper
Directions
- 1
Put the flour in a bowl. Crumble yeast into it. Heat the milk and add it to the yeast, except for 1 tablespoon. Mix with some flour and leave to rise for about 15 minutes. Melt the fat and cool down. Mix yeast dough with whole flour, fructose, fat, 1 egg and salt.
- 2
Cover and leave to rise for another 30 minutes. Separate 1 egg. Mix almonds, 110 g apricot jam, egg white and possibly some cinnamon until creamy. Roll out the yeast dough into a rectangle (50 x 40 cm) on a lightly floured work surface. Spread with the filling. Roll up from the long side. Cut the roll lengthwise and turn it into a plait. Lay diagonally on a baking tray lined with baking paper. Leave to rise again for another 15 minutes. Mix the egg yolk and the rest of the milk. Coat the plait with the mixture and bake in a preheated oven (electric cooker: 200 ° C / gas: level 3) for about 35 minutes. Cover at the end if necessary.
- 3
Cut the roll lengthwise and turn it into a plait. Lay diagonally on a baking tray lined with baking paper. Leave to rise again for another 15 minutes. Mix the egg yolk and the rest of the milk. Coat the plait with the mixture and bake in a preheated oven (electric cooker: 200 ° C / gas: level 3) for about 35 minutes. Cover at the end if necessary. Heat the rest of the jam and pass through a sieve. Spread the plait with the jam and let it cool down
- 4
Per disc 630 kJ/ 150 kcal. E 4 g/ F 7 g/ KH 18 g, thereof 1.4 g fructose
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