Yeast plait with pine nuts and raisins
easy
45 mins
45 mins
Ingredients
- 125 g Raisins
- 1 cube (42 g) Yeast
- 40 g Sugar
- 500 g Wheat flour (Type 1050)
- 1 egg (size M)
- 1 pinch Salt
- 50 g Butter or margarine
- 4 TABLESPOONS Olive oil
- 1/4 l Milk
- 1-2 TEASPOONS Whipped cream
- 1 Egg Yolk
- 50 g Pine nuts
- 7-10 Tbsp Grease
Directions
- 1
Wash and drain the raisins and dab dry with kitchen paper. Crumble the yeast into a cup, mix with 1 tablespoon of sugar. Put flour, egg, salt and remaining sugar in a mixing bowl.
- 2
Melt the fat in a saucepan, add olive oil and cold milk. Add yeast and the lukewarm milk-fat mixture to the flour, stir gently and work through with the dough hook of the hand mixer until the dough throws bubbles and separates from the bottom of the bowl.
- 3
Cover the bowl with a cloth and leave it in a warm place. After 15 minutes, knead the raisins into the dough and leave to rise for another 15 minutes. Divide the dough into thirds and form rolls about 40 cm long.
- 4
Loosely weave dough rolls and place them on a greased baking tray. Cover and leave to rise again for about 10 minutes. In the meantime preheat the oven. Mix cream and egg yolk and brush the yeast plait with it.
- 5
Sprinkle with pine nuts. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes. Results in about 25 slices. The yeast plait tastes very good with cool Chianti wine.
More Delicious Recipes
