Yeast plait à la Mona Lisa

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 100 g sugar
• 125 ml milk, lukewarm
• 100 g margarine or butter
• 2 eggs
• 2 egg yolks
• 100 g crème fraîche
• 1 pinch of salt
• 1 packet of vanilla sugar
• 120 g mixed nuts
• 15 g margarine
• 80 g jam
• 40 g sugar
• 70 ml cream
• 20 g margarine for greasing the baking tray
• 1 egg yolk
• 30 ml cream
• 120 g powdered sugar
• 1 dashes lemon juice
• 2 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Yeast dough with nut and jam filling

Sift the flour and make a well in the center. Pour in the lukewarm milk and dissolve the yeast. Sprinkle over the sugar. Let it rise for about 20 minutes. Add the margarine or butter, eggs, egg yolks, crème fraîche, vanilla sugar, and salt, and knead until bubbly. Knead again. Sauté the ground nuts in the margarine. Add the jam, sugar, and 40 ml of cream. Divide the yeast dough into three pieces. Roll each out, brush with a little cream, spread with one-third of the mixture, and roll up. Braid the three pieces into a plait. Place the plait on the greased baking sheet and brush lightly with the cream and egg yolk mixture. Bake for 40 to 45 minutes at 180 degrees Celsius (convection oven) or 160 degrees Celsius (fan oven). About 10 minutes before the end of the baking time, brush again with the cream and egg yolk mixture. Mix icing sugar, lemon juice and water to make a lump-free glaze and spread it over the briefly cooled plait.