Filled yeast plait

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Melt the fat. Add milk and warm up lukewarm. Mix yeast, 1 tablespoon sugar and 100 ml of the milk mixture. Mix flour, salt and 75 g sugar in a bowl and press the middle of a depression. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes.

2. 2

   Add the remaining milk and eggs and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes

3. 3

   Chop the apricots finely. Set aside 1 tbsp. brittle. Mix the remaining brittle, 1 tbsp. jam and apricots. Roll out the dough to a rectangle (approx. 30 x 40 cm) on a floured work surface. Divide the dough into thirds lengthwise. Divide the filling into thirds and spread on one long side of each strip. Roll up the filling. Press the ends of the dough together and weave loosely. Place the plait on a baking tray lined with baking paper and let it rise again for about 15 minutes.

4. 4

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Cover if necessary after approx. 20 minutes. Bring 1 tablespoon jam to the boil. Remove the yeast plait from the oven and brush with the jam. Sprinkle the rest of the brittle and decorating sugar over the plait and let it cool down a little on a kitchen grid. Yeast plait tastes best lukewarm

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
330 kcal

CARBS
55 g

FATS
8 g

PROTEINS
7 g