Rapunzel's Blueberry Plait

Ingredients

Directions

1. 1

   For the pudding, stir the pudding powder, 3 tbsp. sugar and 100 ml milk until smooth. Bring 400 ml milk to the boil, stir in the pudding powder, bring to the boil and simmer for about 1 minute. Pour pudding into a bowl and cover directly on the surface with foil. Let it cool down.

2. 2

   For the dough, crumble the yeast and stir with 50 g sugar until liquid. Melt butter, add 150 ml milk, warm up lukewarm. Put flour, yeast, milk mixture and 1 egg in a bowl. Knead everything with the dough hooks of the mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes.

3. 3

   Wash the berries, sort them and mix with jam. Stir the pudding well again.

4. 4

   Knead the dough on a little flour, roll out rectangular (approx. 32 x 50 cm) and place on baking paper. Cut in the dough on both long sides at a distance of approx. 2 cm each approx. 8 cm deep. Spread the pudding on the dough strip (approx. 10 x 30 cm), leaving a little more space at one end for the braid. Add the berry mixture. Lay the dough strips alternately diagonally over the filling. Twist the lower dough strips to a cord.

5. 5

   Pull the yeast plait with the baking paper onto a baking tray. Whisk 1 egg and brush the plait with it. Cover the yeast plait and let it rise for about 10 minutes. Brush with the rest of the egg. Bake in a hot oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for about 20 minutes until golden brown. Let it cool down.