John Myers
Yeast Plait with Pine Nuts
The perfect yeast plait with pine nuts recipe with a picture and simple step-by-step instructions.
- 500 g Flour 550
- 50 g Sugar
- 1 packet Dry yeast
- 1 packet Grated lemon peel
- 75 g Butter
- 1 tsp Salt
- 1 Size L Egg
- 200 ml Me
- 3 tbsp Sliced almond
- 3 tbsp Pine nuts
- 3 tbsp Powdered sugar
- Roast the pine nuts in a pan and let them cool down. Mix 500 g flour, the yeast packet, the sugar, half a bottle of lemon flavor and 1 teaspoon salt well. Add the egg. Melt 75 g butter in a saucepan and add 200 ml milk, heat a little and add to the flour. Now work everything into a nice dough. Then add the pine nuts and work them into a smooth dough with your hands. Leave in the bowl and cover with a damp cloth, let rest in a warm place for an hour.
- Knead the dough briefly and divide it into 3 equal parts. Now roll each portion into a 45 cm long sausage. Place the rolls on the baking sheet which we have first covered with baking paper and braid into a braid. Gently pinch the ends together. Cover the braided yeast and let rise for another 15 minutes. In the meantime, preheat the oven to 200 ° C (convection: 180 ° C).
- Brush the yeast plait with a little milk and now place the almonds on the plait and bake in the preheated oven for about 25 minutes until golden brown. After the baking time, take the braid out of the oven. Mix 3 tablespoons of powdered sugar in a cup with a little lukewarm water and brush the braid with it. Enjoy the braid warm or cold.
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