Minced meat plait made from yeast dough

Ingredients for 10 servings:

• 1 kg wheat flour
• 2 cubes of yeast
• 8 tbsp olive oil
• 600 ml milk
• 2 tsp, leveled salt
• 1 kg minced meat
• 2 onions
• 2 bell peppers, red and green
• 4 tbsp herbs, chopped
• 6 tbsp tomato paste
• 1 egg yolk
• 1 tbsp milk
• 250 g Emmental cheese
• salt and pepper

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes

This recipe makes 2 braids for a total of 10-15 people. For the dough, put the flour in a bowl and make a well in the middle. Crumble in the yeast and mix with a little lukewarm milk. Cover and let rise in a warm place for 15 minutes. Add the remaining milk, olive oil and salt and mix with the dough hook of a food processor on high for about 5 minutes until you have a smooth dough. Cover and let rise in a warm place for 45 minutes. Dice the onions and peppers. In a preheated, large frying pan, fry the minced meat until crumbly, add the diced onions and peppers and fry briefly. Mix in the tomato paste and fry briefly. Mix the minced meat mixture with the herbs in a bowl and let cool. Then season with salt and pepper and mix in the grated cheese. Knead the dough briefly on a lightly floured work surface and divide it into six equal parts. Roll out each dough portion, one at a time, into long pieces measuring approximately 15 x 50 cm. Preheat the oven to 200°C (conventional oven: 180°C). Whisk the egg yolk and milk. Spread the minced meat filling evenly over the dough pieces, leaving a border of approximately 1.5 cm, and press down lightly. Brush the edges with egg yolk and milk and roll up tightly. Carefully braid three rolls at a time into a plait. Cover and place the plaits, leaving space between each roll, on a baking sheet lined with baking paper. Let them rise for another 15 minutes. Brush with the remaining egg yolk and milk and bake in the preheated oven for 30-35 minutes.