Nut yeast plait

Name: Nut yeast plait
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 90 g butter/margarine; 175 ml Milk; 30 g fresh yeast; 375 g + some flour; 1 pinch Salt; 36 g Fructose; 50 g chopped almonds and hazelnuts; 1 Egg yolk , baking paper (size M)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

90 g butter/margarine
175 ml Milk
30 g fresh yeast
375 g + some flour
1 pinch Salt
36 g Fructose
50 g chopped almonds and hazelnuts
1 Egg yolk , baking paper (size M)

Directions

1
Melt the fat, let it cool down a little. Warm milk slightly, crumble yeast and dissolve in it. Mix 375 g flour, salt and fruit sugar in a bowl. Add yeast milk and fat. Knead everything smooth with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 20 minutes
2
Knead almonds and nuts, up to 1 teaspoon each, into the dough. Leave to rise for a further 15 minutes
3
Form the dough into 3 rolls (approx. 30 cm long) on a little flour and braid into a plait. Cover a baking tray with baking paper and let it rise for another 15 minutes
4
Whisk the egg yolk and 2 tablespoons of water. Spread the plait with it. Sprinkle with remaining almonds and nuts. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/ gas: level 3) for 30-35 minutes. Serve with yoghurt butter and diabetic jam
5
Instead of using 2 kinds of nuts, you can also bake the plait with only 1 kind. It also tastes delicious with pistachios