Hearty yeast plait with pistachios, walnuts and sunflower seeds

Ingredients

Directions

1. 1

   Melt the fat in a saucepan and add milk. Put flour, egg, salt, yeast and 75 g sugar in a mixing bowl. Add lukewarm milk-fat mixture. Work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes. Caramelise 100 g sugar in a pan until light brown.

2. 2

   Add pistachios, sunflower seeds and walnut kernels and mix with the caramel. Put the caramel nuts on a piece of aluminium foil or baking paper and let them cool down. Chop the nuts finely. Roll out the dough into a rectangle (approx. 30 x 50 cm) on a floured work surface. Divide the dough into thirds lengthwise. Spread the nuts on the 3 strips, leaving about 1 cm free at the edges. Mix egg yolk and milk. Spread the edges of the dough with egg yolk and milk and roll up the strips from the long side. Press the dough rolls firmly together at one end and braid loosely. Press the ends together again and place the plait on a baking tray lined with baking paper. Spread the rest of the egg yolk milk on the plait and let it rise again for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes.

3. 3

   Spread the edges of the dough with egg yolk and milk and roll up the strips from the long side. Press the dough rolls firmly together at one end and braid loosely. Press the ends together again and place the plait on a baking tray lined with baking paper. Spread the rest of the egg yolk milk on the plait and let it rise again for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. After about 15 minutes, cover if necessary if the plait becomes too dark. Remove the plait and let it cool down a little on a kitchen grid. Dust with icing sugar and serve lukewarm

4. 4

   1 hour waiting time