Yeast and lemon plucked bread

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the dough, mix flour, sugar, vanillin sugar, yeast and salt. Melt 50 g butter in a small pot at low heat. Add the milk and 5 tablespoons of water and remove the pot from the heat

2. 2

   Pour the milk-butter mixture and eggs into the flour-sugar mixture and knead into a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise for about 1 hour until it has risen to about double its size. Roast the pine nuts in a pan without fat until golden brown, remove

3. 3

   Wash the lemons, grate dry and finely grate the peel. Melt 100 g butter in a saucepan and stir in the lemon rind. Knead the yeast dough briefly and roll out on a floured work surface (approx. 50 x 50 cm). Spread with the lemon butter. Spread 140 g brown sugar and pine nuts evenly on the dough. Cut into 6 equally wide strips (approx. 8 cm) with a rolling knife. Place the strips carefully on top of each other. Cut the dough strips crosswise into 6 pieces (approx. 8 x 8 cm)

4. 4

   Place a greased box form (30 cm long; 1 3/4 litre capacity) slightly on edge. Layer pieces of dough one after the other in the box form. If the tin is not completely full at the end, tilt the tin and distribute the dough flaps so that the tin is filled. Cover and leave to rise again for approx. 30 minutes

5. 5

   Sprinkle the dough with the rest of the brown sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Cover with aluminium foil after about 15 minutes. Take the cake out of the oven and let it rest in the mould for about 30 minutes. Turn out of the mould

6. 6

   waiting time approx. 2 hours

Nutrition Facts

KCAL
120 kcal

CARBS
16 g

FATS
5 g

PROTEINS
2 g