Egg-free yeast plait with quark

Ingredients for 1 servings:

• 1,000 g flour
• 500 ml milk
• 160 g sugar
• 160 g butter
• 2 tsp salt
• 2 tbsp curd
• 2 packets of vanilla sugar
• 1 cube of yeast
• possibly almond sticks
• possibly raisins
• Flour for the work surface
• possibly grease for the tray
• e.g. powdered sugar
• e.g. lemon juice
• some water
• 1 egg(s), if necessary
• possibly sugar granules

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 30 minutes

Put the flour in a large bowl and make a well in the center. Warm the milk slightly and pour it into the well. Add the crumbled yeast and mix the milk and yeast with a fork until the yeast has dissolved. Add the sugar, vanilla sugar, salt, warmed butter, and curd cheese and knead everything together well. Knead until the dough is elastic and smooth. By hand, for about 10 minutes, or less with a food processor. If you like, you can add raisins and slivered almonds as needed. Cover with a kitchen towel and let rise for about 2 hours until doubled in size. Sprinkle a baking board with flour, place the risen yeast dough on it, and knead again by hand. Preheat the oven to 50°C. Now braid the three strands into a plait. Place the plait diagonally on a greased or parchment-lined baking sheet. Now place the plaited loaf in the preheated oven and let it rise for another half hour. Then set the oven to 170°C (fan oven), place a small bowl of water in the oven, and bake the plaited loaf for about 35-40 minutes. If you like, you can spread a lemon icing on the plaited loaf. To do this, mix the powdered sugar with lemon juice and a little water until it’s spreadable and spread it on the still-warm cake. You can also brush the plaited loaf with beaten egg and sprinkle with sugar before baking. I prefer icing.