Caramel-vanilla braid

Ingredients for 1 servings:

• 500 g flour
• 42 g fresh yeast (1 cube)
• 60 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 80 g butter/margarine
• 1 egg(s)
• 200 ml milk
• 250 ml milk
• 1 ½ packs of pudding powder, vanilla
• 60 g crème fraîche or sour cream
• 30 g sugar
• 4 tbsp sauce (caramel sauce)
• 3 tbsp hazelnuts, ground or almonds
• 1 tbsp milk
• 1 egg yolk
• Brittle, for sprinkling and
• Almond flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Yeast plait with 2 delicious fillings

For the yeast dough, heat the milk and dissolve the yeast in it. Let it rest for 20 minutes. Combine the flour, salt, sugar, vanilla sugar, butter/margarine, and egg in a bowl, then add the yeast-milk mixture while kneading. Knead the dough on high for about 3-4 minutes. Cover the bowl and let the dough rise in a warm place until it has roughly doubled in size. For the vanilla filling, cook the pudding according to the package instructions. Stir the crème fraîche into the hot pudding and let it cool. It should still be lukewarm so that it can be spread over the dough. Place the yeast dough on a floured work surface and knead briefly. Divide into 3 pieces, roll out 2 of them into rectangles. Shape the third piece into a log. Spread one of the rectangles with the vanilla cream, the other with the caramel sauce, and sprinkle with hazelnuts. Roll both up, starting from the longer side. Braid the three rolls into a plait, place it on a baking sheet lined with parchment paper, and cover and let it rise again until it has visibly increased in size. While it’s rising, preheat the oven to 180°C. Whisk the egg yolk with the milk, brush it over the plait, sprinkle with praline and flaked almonds, and bake for 30-40 minutes.