Yeast plait – Seelenzelten

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 50 g icing sugar
• 1 tsp, leveled salt
• 1 packet of vanilla sugar
• 1 tsp lemon paste
• 3 eggs
• 100 g butter, melted
• 250 ml milk, lukewarm
• 2 bars of cooking chocolate
• 1 egg(s) for brushing
• 2 tbsp granulated sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 35 minutes; Total time approx. 8 hours 55 minutes

All ingredients should be at room temperature. Sift together flour and icing sugar. Mix all dry ingredients. Mix eggs, milk, butter, and lemon paste. Roughly chop the chocolate. Add everything to the flour mixture. Knead the mixture by hand or in a kitchen appliance fitted with a dough hook until the dough pulls away from the bowl and bubbles. Sprinkle the dough with flour to prevent a crust from forming. Let the dough rise until it has doubled in size. I make the dough in the evening and let it rise overnight. Preheat oven to 170°C (top/bottom heat). Then shape the dough as desired: a plaited loaf, a heart, a lamb, a hen, etc. Cover the dough and let it rise again on a baking sheet for about 30 minutes. Brush the pastry with egg and sprinkle with sugar. Bake the yeast plaited loaf at 170°C (top/bottom heat) for about 35 minutes. Note: No matter what you bake, please never bake with convection, as it draws out more moisture and makes the dough drier!