Ricotta and egg liqueur yeast plait
easy
60 mins
60 mins
Ingredients
- 75 g Butter or margarine
- 200 ml + 2 tablespoons of milk
- 1 cube (42 g) fresh yeast
- 1 TABLESPOON + 75 g sugar
- 500 g Flour
- 1 pinch Salt
- 3 Eggs (size M)
- 200 g dried soft apricots
- 100 g Ricotta cheese
- 40 g ground almonds without skin
- 3 TABLESPOONS Egg liqueur
- 2 TABLESPOONS Almond slivers
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Picture 01: Chocolate eggs for decoration
Directions
- 1
Melt the fat. Add 200 ml milk and warm it up lukewarm. Mix yeast, 1 tablespoon sugar and 100 ml of the milk mixture. Mix flour, salt and 75 g sugar in a bowl and make a depression in the middle. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes.
- 2
Add the remaining milk and 2 eggs and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes
- 3
Chop the apricots finely, mix with ricotta, ground almonds and egg liqueur. Roll out the dough into a rectangle (approx. 30 x 40 cm) on a floured work surface. Divide the dough into thirds lengthwise. Divide the filling into thirds and spread on each strip of dough on one long side. Roll up the filling. Press the ends of the dough together and weave the strips loosely. Place the plait on a baking tray lined with baking paper and let it rise again for about 15 minutes.
- 4
Mix 1 egg with 2 tablespoons of milk, brush the yeast plait with it and sprinkle almond slivers over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Cover if necessary after about 20 minutes. Remove the yeast plait from the oven and let it cool down on a cake rack
- 5
Figure 01: Decorate yeast plait with chocolate eggs
- 6
Waiting time approx. 1 hour
Nutrition Facts
230 kcal
31 g
8 g
6 g
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