Plum challah (plum plait)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put flour, sugar, salt, butter and egg into a mixing bowl. Warm the milk lukewarm, dissolve the yeast in it and also put it into the mixing bowl. Knead with the dough hooks of the hand mixer for about 2 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for 30-40 minutes

2. 2

   Place the yeast dough on a floured work surface, knead briefly and cut in half. Roll out both dough halves to a long rectangle (approx. 18 x 75 cm). Spread both dough strips with half of the plum puree each. Leave an approx. 3 cm wide strip on each long side and spread a thin layer of water on it. Roll up the dough strips from the coated long side and press the edges of the seams well together

3. 3

   Both strips of dough in the middle as a cross on top of each other. Weave them into a plait, lifting both ends from the lower dough strip to the middle and placing them on the other side. Do the same with the bottom strip of dough until the dough is completely braided. Press the end of the plait well together. Lift the braid onto a baking tray lined with baking paper. Cover and leave to rise in a warm place for about 20 minutes.

4. 4

   Mix the egg yolk and cream, brush the plait with it and sprinkle with rock candy. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. If necessary, cover with aluminium foil 5-10 minutes before the end of the baking time. Let the finished plait cool on a cake rack

5. 5

   Waiting time approx. 50 minutes

Nutrition Facts

KCAL
170 kcal

CARBS
30 g

FATS
3 g

PROTEINS
4 g