Easter bread in a clay pot

Name: Easter bread in a clay pot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 cube (42 g) Yeast; 75 g Sugar; 500 g Flour; 1 egg (size M); 50 g Butter or margarine; 1/4 l Milk; 200 g firm nut nougat mass; 100 g Dark chocolate; 200 g chopped almonds; 1 Egg yolk (size M); 7-10 Tbsp Icing sugar; 8 clay pots (bottom 5cm Ø, top 9 cm); Grease and baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1 cube (42 g) Yeast
75 g Sugar
500 g Flour
1 egg (size M)
50 g Butter or margarine
1/4 l Milk
200 g firm nut nougat mass
100 g Dark chocolate
200 g chopped almonds
1 Egg yolk (size M)
7-10 Tbsp Icing sugar
8 clay pots (bottom 5cm Ø, top 9 cm)
Grease and baking paper

Directions

1
Soak 8 clay pots in warm water for 1-2 hours. Mix yeast with 1 tablespoon of sugar in a cup, let it become liquid. Put flour, 1 egg and the remaining sugar in a mixing bowl. Melt the fat in a saucepan, add cold milk. Add yeast and lukewarm fat-milk mixture to the flour, stir gently and work through with the dough hooks of the hand mixer until the dough comes off the bottom of the bowl. Cover and leave to rise for approx. 30 minutes in a warm place.
2
In the meantime, dry and grease the clay pots. Cut out 8 circles (approx. 14 cm Ø) from baking paper. Pinch circles halfway and cut in approx. 4.5 cm on both sides. Unfold again and line the clay pots with the baking paper circles. Cut nut nougat into fine cubes. Finely chop the chocolate. Carefully stir almonds and chocolate into the nougat mixture. Knead the dough once and roll out on a lightly floured work surface to a 40x35 cm plate. Cut the plate lengthwise into 4 equal parts. Cut each piece diagonally again to make 8 triangles. Spread the chocolate nougat mixture on top and roll up the triangles from the narrow side.
3
Finely chop the chocolate. Carefully stir almonds and chocolate into the nougat mixture. Knead the dough once and roll out on a lightly floured work surface to a 40x35 cm plate. Cut the plate lengthwise into 4 equal parts. Cut each piece diagonally again to make 8 triangles. Spread the chocolate nougat mixture on top and roll up the triangles from the narrow side. Mix the egg yolks and 1 tablespoon of water. Spread the egg yolk on the Easter breads and put them into the clay pots. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Cover the tips of the bread with some baking paper if necessary. Dust with icing sugar as desired
4
Mix the egg yolks and 1 tablespoon of water. Spread the egg yolk on the Easter breads and put them into the clay pots. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Cover the tips of the bread with some baking paper if necessary. Dust with icing sugar as desired
5
Waiting time approx. 1 hour