Yeast plait without butter and egg, also vegan possible

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 21 g fresh yeast
• 200 ml milk (plant-based milk substitute for vegan version)
• 60 ml maple syrup
• 50 g sugar
• 50 g applesauce
• 1 pinch of salt
• Milk or milk substitute, for spreading

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

tastes delicious, with spelt flour

Mix the milk with the maple syrup and yeast and let stand, covered, for a few minutes. Mix the flour with the sugar and salt. Add the applesauce and the yeast milk and knead everything with a food processor or dough hook for a few minutes until you have a smooth dough. Place the dough in a covered bowl and let it rise in the refrigerator overnight or in a warm place for 1 hour. If the dough has been in the refrigerator, remove the bowl from the refrigerator and let the dough come to room temperature for about 45 minutes. Braid the dough and cover again and let rest for 30 minutes. Preheat the oven to 200°C (top/bottom heat). Brush the braid with milk and bake in the preheated oven for about 30 minutes. Let the braid cool completely and enjoy fresh.