Bohemian Christmas yeast plait

Ingredients for 6 servings:

• 1.2 kg flour
• 100 g brown sugar
• 125 g butter, melted
• 2 eggs, size L
• 2 egg yolks, size L
• 60 g fresh yeast (1.5 packs of 42 g each)
• 20 g salt
• 1 lemon(s), organic, zest
• 1 pack of candied lemon or orange peel
• 1 pack of raisins or sultanas
• 50 ml rum
• 2 vanilla pods
• 1 pack of gingerbread spice (15 g)
• 450 ml whole milk
• 100 g almond flakes (reserve 1/5 for decoration)
• 30 g granulated sugar for decoration
• 1 egg(s) for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 45 minutes

Variable in terms of some ingredients

First, briefly boil the raisins in the rum and let them steep. In a large bowl, combine the flour, brown sugar, salt, lemon zest, raisins, gingerbread spice, vanilla seeds (from the pods), and almond slivers. Heat the milk in the microwave (approx. 40°C) and dissolve the yeast in it by stirring. Add the eggs/egg yolks, melted butter (microwave for 30 seconds/800 watts), and milk to the dry ingredients in the bowl and knead everything for about 5 minutes until you have a smooth dough. Add a little more flour if the dough is still too sticky. Then cover the dough in the bowl (with a tea towel or cling film) and let it rise in a warm place for 45 minutes. Then remove the dough from the bowl and knead briefly with a little flour. Halve the dough. Divide the halves into equal thirds. Roll each piece with your hands into approximately 40 cm long strands (slightly longer than the width of your baking sheet). Braid each three strands into a plait and place them on a baking sheet lined with parchment paper. Cover the two braids again and let them rise for another 45 minutes. Brush the braids with beaten egg (using a pastry brush) and sprinkle with the remaining almond flakes and granulated sugar. Bake at 150°C (convection oven preheated) for about 35 minutes. Tip: Place a small ceramic bowl of water in the oven to moisten it. This is good for the crust.