Christmas trifles

Name: Christmas trifles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 34
Ingredients: 150 g Butter or margarine; 750 g Flour; 150 g Sugar; 1 pinch Salt; 1 package Citro Back; 1 package Vanillin sugar; 100 g chopped almonds; 3/8 l Milk; 1 cube (42 g) fresh yeast; 4 Egg yolk (size M); 1 egg (size M); 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 34

150 g Butter or margarine
750 g Flour
150 g Sugar
1 pinch Salt
1 package Citro Back
1 package Vanillin sugar
100 g chopped almonds
3/8 l Milk
1 cube (42 g) fresh yeast
4 Egg yolk (size M)
1 egg (size M)
7-10 Tbsp Flour
baking paper

Directions

1
Melt the fat at low heat. Put flour, sugar, salt, citro back, vanillin sugar and 75 g almonds into a large mixing bowl and mix. Heat milk in a small pot, crumble yeast into it and dissolve. Add yeast milk, melted fat and egg yolk to the flour mixture and knead to a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 40 minutes. Then knead the dough again well with floured hands. Cut the dough into quarters and form a strand (approx. 40 cm long) from each part on a floured work surface.
2
Twist two strands into a cord. Place the cords on a baking tray lined with baking paper, place the ends of the cords on top of each other and press them together slightly. Lay the cords tightly together to form a strand. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Meanwhile whisk the egg and brush the striezel with it about 15 minutes before the end of the baking time and sprinkle with the remaining almonds. Remove from the oven and let it cool down on a cake rack. Serve with butter and jam
3
Waiting time approx. 40 minutes