Rapunzel cake from the tin

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, salt, vanillin sugar and sugar in a large bowl. Add the egg, egg yolk and butter in flakes. Warm 375 g milk lukewarm, crumble yeast into it and dissolve it while stirring. Pour onto the flour mixture and knead with the dough hooks of the hand mixer for 4-5 minutes to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes

2. 2

   Finely grind the pistachios in a universal chopper. Finely chop the cranberries. Knead the yeast dough again briefly and divide into three. Knead one third of the dough with 50 g pistachios, one third with 25 g poppy seeds and the last third with 50 g cranberries. Cut each dough into thirds again

3. 3

   Form each piece of dough into 45-50 cm long rolls with your hands on a lightly floured work surface. Make a plait from 3 different strands of dough. Place the braids next to each other on a baking tray lined with baking paper (approx. 32 x 39 cm). Cover and leave to rise in a warm place for 20-30 minutes

4. 4

   Whisk the egg yolk and 2 tablespoons of milk. Brush the braids with the mixture and bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 30 minutes. If necessary, cover with aluminium foil at the end of the baking time

5. 5

   Warm the jam. Remove the finished yeast plaits from the oven, place them on a cake rack with the baking tray and immediately spread with jam. Leave to cool for 2-3 hours. Decorate the plaits with the remaining pistachios, poppy seeds and cranberries. Serve the plait lukewarm. Serve with butter and apricot jam

6. 6

   waiting time approx. 3-4 hours

Nutrition Facts

KCAL
320 kcal

CARBS
45 g

FATS
12 g

PROTEINS
8 g