Caprifischer's filled yeast plait

Ingredients for 1 servings:

• 250 ml milk, warm
• 100 g sugar
• ½ cube of yeast
• 600 g flour
• 100 g butter, melted
• 2 m.-sized eggs
• 300 g hazelnuts, ground
• 2 rusks, grated
• 120 g sugar
• 1 half lemon(s), the juice
• 30 ml red wine
• 30 ml orange juice
• 2 eggs
• 1 egg yolk, for brushing
• 1 egg white, stiffly beaten
• 1 tsp cinnamon
• 1 tsp cocoa powder
• 1 sachet of sugar (lemon), or some lemon peel

Instructions

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

takes a little longer, but turns out very nice and doesn’t have such a strong yeast taste

Mix milk, yeast, sugar, and salt, along with about 100g of flour, into a pancake-like batter, sprinkle the remaining flour on top, and cover. I always preheat the oven slightly and place the dough in there so it can rest for a while. After about half an hour, add the warm, melted butter and the two eggs and knead thoroughly (adding a little more flour if necessary—the dough should pull away from the bowl). Let it rest again until the dough has doubled in size (this will take about another half hour). Now combine all the ingredients for the filling and mix, only folding in the stiff egg whites just before spreading. Then roll out the dough to the size of a rolling pin. Spread the nut mixture evenly and roll it up widthwise. Now cut the dough in half with a knife from the middle to create three strands. Braid one half, then do the same with the other side—this creates a beautiful braid. Let it rest for about half an hour (it will still rise), then brush with egg yolk and bake in a preheated oven at about 190-200°C (top/bottom heat) for about 30 minutes.