Almond plait

Ingredients for 1 servings:

• 500 g flour, smooth
• 250 ml milk
• 30 g sugar
• 21 g fresh yeast or 1 packet of dry yeast
• 50 g butter, soft
• 1 pinch of salt
• 1 m.-sized egg(s)
• 200 g almonds, grated
• 70 ml water
• 50 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes

Yeast plait with almond filling, ideal for Easter and Sunday breakfast

For the filling, bring the water and sugar to a boil, stir in the almonds, and let cool. For the yeast dough, mix all the ingredients until you have a smooth dough. Let it rise in a warm, draft-free place until it has doubled in size. This can take 1-1 1/2 hours. Roll out the dough into a 1cm thick rectangle, spread with the filling, and roll it up. Cut the Striezel lengthwise from the center to the edge, loop the two halves around each other, then cut in the other direction from the center and loop them around each other. You will now be able to see the filling in some places. Shape it into a circle. Place it on a baking sheet lined with baking paper, cover, and let rise for another 20 minutes. Bake in a preheated oven at 200°C (top and bottom heat) for 30-35 minutes.