Yeast suns and plaits

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put flour, lemon zest, salt and 2 tablespoons of sugar in a bowl. Mix the remaining sugar and yeast (leave to stand until the yeast becomes liquid). Melt the fat and add cold milk.

2. 2

   Dissolve the saffron in it. Add yeast and milk-fat mixture to the flour and knead everything with the dough hooks of the hand mixer to a smooth yeast dough. Cover the dough and let it rise in a warm place for about 15 minutes.

3. 3

   Knead again briefly and leave to rise for another 15 minutes. Form the dough into a roll and cut it into 8 equal pieces. Divide these into three again and form into 18-20 cm long rolls. Braid 4 plaits.

4. 4

   For the suns, roll up the remaining rolls slightly at the ends, then lay them on top of each other in a star shape. Whisk the egg yolk and cream and brush the dough pieces with it. Sprinkle the plaits with chopped almonds.

5. 5

   Decorate the rolled-up ends of the sun wheels with 1 almond core each. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-12 minutes. Best consumed fresh from the oven.