Yeast and nut plait with marzipan and apple

Ingredients

Directions

1. 1

   Melt the fat in a saucepan and add milk. Put flour, egg, salt, yeast and sugar in a mixing bowl. Add lukewarm milk-fat mixture. Mix to a smooth dough with the dough hook of the hand mixer. Cover the bowl and let it rise in a warm place for about 45 minutes. Roast the almonds in a pan without fat, remove.

2. 2

   Chop 100 g almonds finely. Wash apple, grate dry and cut into small cubes. Mix marzipan, apple cubes, chopped almonds, apple juice, egg yolk and jam with the whisks of the hand mixer to a soft filling. Roll out the dough to a rectangle (approx. 30 x 50 cm) on a floured work surface. Divide the dough into thirds lengthwise. Put the filling into a piping bag and squirt a marzipan strand on each long side of the strips. Spread the edges of the dough with cream. Roll up the marzipan filling and press the ends of the dough together to form 3 rolls. Loosely weave the dough rolls and place them on a baking tray lined with baking paper. Fold the ends down. Spread the plait with cream and let it rise again for about 30 minutes in a warm place. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes.

3. 3

   Roll up the marzipan filling and press the ends of the dough together to form 3 rolls. Loosely weave the dough rolls and place them on a baking tray lined with baking paper. Fold the ends down. Spread the plait with cream and let it rise again for about 30 minutes in a warm place. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Cover if necessary after approx. 20 minutes. Remove and let cool slightly on a kitchen grid. Before serving, sprinkle or dust with 50 g almond slivers and icing sugar

4. 4

   1 1/2 hours waiting time