Yeast plait with plums and marzipan
easy
60 mins
60 mins
Ingredients
- 75 g soft butter or margarine
- 250 ml Milk
- 1 cube (42 g) Yeast
- 500 g Flour
- 2 Eggs (size M)
- 1 pinch Salt
- 50 g Sugar
- 50 g crushed almonds
- 1/2 can(s) (250 g) Soft plums
- 150 g Marzipan raw mass
- 1 Protein (size M)
- 30 g Almond slivers
- 75 g Raspberry and black currant jelly
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Melt the fat in a pot. Add milk and warm up lukewarm. Crumble yeast into it and dissolve it while stirring. Put flour, 1 egg, salt and sugar in a mixing bowl. Add lukewarm milk-fat mixture. Mix to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 45 minutes (until the dough has doubled)
- 2
Roast ground almonds in a pan without fat, take them out and let them cool down. Chop the plums. Grate marzipan. Mix roasted almonds, plums, marzipan and 1 egg
- 3
Knead the dough and roll out into a rectangle (approx. 40 x 55 cm) on a floured work surface. Divide the dough into thirds lengthwise. Divide the filling into thirds and spread on one long side of each strip. Spread the edges of the dough with egg white. Roll up the strips tightly from the long side. Loosely weave the dough rolls and lay them diagonally on a baking tray lined with baking paper. Cover the plait and leave to rise for about 30 minutes
- 4
Bake the plait in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Cover if necessary after approx. 15 minutes. Remove and let cool slightly on a cake rack
- 5
Roast the almond slivers in a pan without fat, take them out and let them cool down. Dissolve jelly in a pot. Put the jelly on for about 5 minutes, then brush the plait with it. Sprinkle with almond slivers
- 6
waiting time approx. 2 hours
Nutrition Facts
230 kcal
32 g
9 g
6 g
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