Nut-yeast plait (diabetics)

Name: Nut-yeast plait (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 375 g Flour; 1 pinch Salt; 36 g Fructose; 30 g fresh yeast; 90 g Butter or margarine; 175 ml Milk; 50 g chopped almonds; 50 g crushed hazelnuts; 1 Egg Yolk; 2 TABLESPOONS Whipped cream; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

375 g Flour
1 pinch Salt
36 g Fructose
30 g fresh yeast
90 g Butter or margarine
175 ml Milk
50 g chopped almonds
50 g crushed hazelnuts
1 Egg Yolk
2 TABLESPOONS Whipped cream
baking paper

Directions

1
Put flour, salt and half of the fructose in a bowl. Carefully mix the remaining sugar and yeast until the yeast becomes liquid. Melt fat, add milk
2
Add the yeast and fat-milk mixture to the flour and mix everything into a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 15 minutes. Knead the hazelnuts, up to 1 tablespoon, into the dough and let it rise for another 15 minutes
3
Form the dough into 3 rolls (approx. 30 cm long) and braid them into a plait. Place the plait on a baking tray lined with baking paper, cover and leave to rise for 15-20 minutes
4
Whisk the egg yolk and cream and brush the plait with it. Sprinkle with nuts. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes
5
Serve with butter and cherry jam
6
Waiting time approx. 50 minutes