Yeast plait with cinnamon curd and apple filling

Ingredients for 1 servings:

• 1 ⅛ kg flour
• 3 packets of dry yeast
• 200 g sugar
• 150 g butter
• 1 tsp, leveled salt
• 3 eggs
• 560 ml milk, lukewarm
• 1 pack of vanilla pudding
• 6 m.-sized apples
• 2 tbsp, heaped sugar
• 1 dashes lemon juice
• 300 g low-fat curd cheese
• 70 g sugar
• 1 tbsp, heaped cinnamon
• 1 dashes lemon juice

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

The quantity is enough for 2 yeast plaits

Sift the flour into a bowl and mix with the dried yeast. Add the sugar, butter, salt, eggs and lukewarm milk and knead with a food processor until a smooth dough forms. Cover the bowl and let it rise for about 45 minutes. In the meantime, cook the vanilla pudding according to the package instructions and then transfer it to a bowl to cool. Peel and core the apples and cut them into small(!) cubes. Place the apple cubes in a saucepan and sauté for 10-12 minutes with the 2 heaped tablespoons of sugar and a generous squeeze of lemon juice. Remove the apples from the heat to cool. Mix the pudding mixture with the quark, sugar, cinnamon and a squeeze of lemon juice. The yeast dough should now have risen well (doubled its size). Knead the dough again briefly and divide half of the dough (I made 2 braids out of it) into 3 equal pieces. Shape the pieces of dough into logs and then stretch them out slightly. Spread the pudding and quark mixture on top, followed by the apples. Lightly brush the edges with water and fold them together to form filled rolls. Braid the three rolls into a plait and brush with egg yolk. I had some leftover quark mixture and spread it into the grooves. Sprinkle with almonds or similar, if desired. Bake the plait at 180°C (top/bottom heat) for about 25-30 minutes. Let cool thoroughly. I made the plait for a large number of people, so the quantities can easily be adjusted.