Sweet Easter plait
easy
40 mins
40 mins
Ingredients
- 50 g Candied orange peel
- 50 g Citation
- 500 g + some flour
- 1 package Baking Powder
- 125 g crushed almonds
- 200 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 1 knife tip ground cardamom
- 1 knife tip Nutmeg
- 175 g soft butter
- 2 Eggs (Gr. M)
- 250 g Cream curd
- 4 Drops of bitter almond aroma
- 1 Bottle Rum Flavour
- 125 g Currants
- 3-4 Tbsp Almond slivers
- 125 g Orange marmalade (e.g. Sweet Orange)
- baking paper
Directions
- 1
Finely chop the candied orange and lemon peel. Sift 500 g flour and baking powder into a large mixing bowl. Add ground almonds, sugar, vanillin sugar, 1 pinch of salt, cardamom, nutmeg, butter, eggs, quark, bitter almond and rum flavouring, currants, candied orange peel and lemon peel.
- 2
Knead everything well with the dough hooks of the hand mixer.
- 3
Divide the dough into thirds and form 3 rolls of equal length, 40-45 cm long, on a lightly floured work surface.
- 4
Line a baking tray with baking paper and place the rolls diagonally on top of each other. Press the ends well together on one side so that the braid does not open again during baking.
- 5
Then braid the dough rolls into a plait. Press the other end together well as well. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 45 minutes until golden brown.
- 6
Possibly cover after 25-30 minutes.
- 7
Roast the almond slivers in a pan without fat, take them out and let them cool down. Warm up orange marmalade slightly and stir until smooth. Spread the hot plait with jam and sprinkle with the almond slivers.
- 8
Using the baking paper, lift the Easter plait onto a cake rack and let it cool completely. Keeps fresh for about 1 week when wrapped in aluminium foil.
Nutrition Facts
250 kcal
32 g
11 g
5 g
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