Christmas plait

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 125 g butter
• ¼ liter of milk
• 2 eggs
• 1 pinch of salt
• 3 tbsp sugar
• 100 g almond sticks
• 150 g raisins
• 1 lemon(s), grated peel
• 1 egg yolk
• Fat, for the tray
• Butter, for spreading

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Can also be eaten at any time of year

Heat the milk to lukewarm. Sift the flour into a bowl, crumble the yeast into a well in the middle, sprinkle over a little sugar, and mix with 3 tablespoons of milk. Sprinkle with the flour and let it rise for about 10 minutes, until the flour cracks. Dissolve the butter and sugar in the remaining milk and add to the flour along with the salt, grated lemon zest, and the eggs. Knead everything with a food processor or the dough hook of a hand mixer until the dough begins to pull away from the edges. Then knead in the slivered almonds and raisins. Cover the dough and let it rise in a warm place for about an hour. Then knead the dough again and divide it into 9 equal pieces. Roll out each piece to a length of 30 cm and braid the bottom layer from 4 strands, the middle layer from 3 strands, and the top layer from two strands together. Place the layers on top of each other and press the ends together. Then brush the entire Striezel with beaten egg yolk. Bake on a greased baking sheet in a preheated oven at 175°C for approximately 50 to 60 minutes. Brush immediately with melted butter after baking.