Yeast plait with cream

Ingredients for 1 servings:

• 500 g flour
• 1 pack of yeast
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 1 egg white
• 250 ml cream
• 1 egg yolk for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

without butter

Sift the flour into a bowl, combine with the yeast, vanilla sugar, sugar, salt, eggs, egg whites, and lukewarm cream using a hand mixer fitted with the dough hook. Cover the dough and let it rest in a warm place until it has doubled in size. Preheat the oven to 175°C. Knead the dough again (if you like, you can add raisins). Divide the dough into 3 equal portions, shape into a log, and braid it. Place the braid on a baking sheet lined with baking paper. Whisk the egg yolk and brush it over the braid. Let the braid rise again in a warm place for 30 minutes. When the braid has doubled in size again, place it in the oven on a medium heat and bake for 30 minutes. When the braid is golden brown, it is ready and can be removed from the oven. Then cover with a cloth and let it cool.