Filled yeast plait

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 1 pack of (2 bags = 480 g) Baking mixture "Yeast and fruit cake dough
  • 250 ml Milk
  • 200 g Marzipan raw mass
  • 150 g Plum jam
  • 1 Egg Yolk
  • 1 TABLESPOON Whipped cream
  • 40 g chopped almonds
  • 60 g Icing sugar
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Place the contents of both bags in a bowl. Warm the milk lukewarm and pour in. Work into a smooth dough with the dough hooks of the hand mixer. Then knead briefly with your hands. Cover the dough and let it rise for about 10 minutes.

  2. 2

    In the meantime mix marzipan and plum puree. Roll out the yeast dough to a square (30 x 30 cm). Halve and spread the filling on both dough pieces. Roll up the dough from the long side. Turn both dough rolls around each other like a cord and place them in a greased, flour-spread box form. Cover and allow to rise for about 30 minutes. Whisk the egg yolk and cream and brush the surface of the dough with it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Let cool off. Roast the almonds.

  3. 3

    Whisk the egg yolk and cream and brush the surface of the dough with it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Let cool off. Roast the almonds. Mix icing sugar, lemon juice and 1 tablespoon hot water. Spread the cake with it and sprinkle with the almonds. Results in about 16 pieces

  4. 4

    Waiting time approx. 90 minutes

Nutrition Facts

KCAL
250 kcal
CARBS
250 g
FATS
9 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesexoticCakeCake