Filled yeast plait
easy
60 mins
60 mins
Ingredients
- 200 ml Milk
- 1 cube (42 g) fresh yeast
- 500 g Flour
- 75 g soft butter
- 3 Eggs (size M)
- 75 g Sugar
- 1 pinch Salt
- 125 g Cherries (glass)
- 50 g Amarena cherries
- 300 g Marzipan raw mass
- 50 g chopped almonds
- 2-3 TABLESPOONS Whipped cream
- 1 Egg yolk (size M)
- 2 TABLESPOONS Sugar crystals
- 2 TABLESPOONS Almond slivers
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Piping bag with perforated nozzle
- 7-10 Tbsp Aluminium foil
Directions
- 1
Warm the milk in a pot lukewarm, remove from the stove. Dissolve yeast in it. Put flour, butter, 1 egg, sugar and salt in a bowl. Add yeast milk, first with the dough hooks of the hand mixer, then knead with floured hands to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
- 2
Finely chop the cherries and Amarena cherries. Grate the marzipan. Mix cherries, Amarena cherries, marzipan, 2 eggs and almonds well. Pour the mixture into a piping bag with a perforated spout
- 3
Roll out the dough into a rectangle (approx. 30 x 60 cm) on a floured work surface. Divide the dough into thirds lengthwise. Spray the filling onto one long side of each strip. Mix cream and egg yolk. Spread the edges of the dough with some cream mix. Roll up the strips tightly from the long side. Loosely weave the dough rolls and place them diagonally on a baking tray lined with baking paper. Cover the plait and leave to rise for about 15 minutes.
- 4
Spread the plait with cream mix and sprinkle with sugar crystals and almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. If necessary, cover after about 15 minutes. Take out and let cool slightly on a cake rack
- 5
Waiting time approx. 35 minutes
Nutrition Facts
210 kcal
26 g
9 g
5 g
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