Yeast rose braid

Ingredients for 1 servings:

• 100 ml low-fat milk
• 180 ml water
• 30 g yeast
• 1 tsp fructose
• 500 g flour, type 550
• 30 g margarine (semi-skimmed)
• some sweetener, liquid
• 1 pinch of salt
• some flour, for the work surface
• 10 g butter, for spreading

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Mix the milk with the water and heat in a saucepan. Remove half of the liquid and dissolve the crumbled yeast and sugar in it. Sift the flour into a bowl. Make a well in the center. Pour in the yeast mixture, cover, and let rise in a warm place for about 15 minutes. Add the margarine, remaining liquid, a little sweetener, and a pinch of salt. Knead everything until the dough pulls away from the sides of the bowl. Cover the dough and let rise in a warm place until it has roughly doubled in size. Knead thoroughly again on a floured surface. Divide the dough into 14 equal portions. Shape each piece into a log. Roll each log into a snail shape. Line a baking sheet with baking paper. Place the snails on the loaf so that they are close together, forming a circle. Bake the plaited loaf at 200°C (180°C fan-assisted oven) for 20-30 minutes until golden brown. Brush with melted butter after baking. Per piece 5 g protein, 3 g fat, 2 1/3 BE.