Festive braided bread triple filled

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 250 ml milk
• 50 g sugar
• 50 ml oil
• 1 tsp salt
• 50 g butter
• 50 g cane sugar, cinnamon
• 2 egg whites
• 25 g sugar
• 50 g nuts, ground
• 50 g butter
• 100 g dark chocolate
• 2 egg yolks
• 25 g cane sugar
• 1 tbsp apricot jam
• 1 tbsp water or rum
• Sugar (granulated sugar) for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Yeast plait with chocolate, nut and caramel filling

For the yeast dough, sift the flour into a bowl. Heat the milk until lukewarm, then remove from the heat. Crumble in the yeast, add the sugar, and stir everything gently until the yeast has dissolved. Pour this yeast milk into the flour and mix gently with a fork to form a pasty pre-dough. Cover and let rise for about 15-20 minutes. Then add the remaining dough ingredients and knead with the dough hook until the dough no longer sticks to the sides of the bowl. Adjust with milk or flour if necessary. Re-cover and let rise for another hour. You can also omit the pre-dough and prepare the dough straight away, but in this case it is better to let it rise for a good 1.5 hours. Meanwhile, for the caramel filling, bring the butter and sugar to a boil until the sugar dissolves, then stir in a little cinnamon, if desired. For the chocolate filling, melt the chocolate in a double boiler and stir it into the butter. Remove from the heat and let cool slightly. Meanwhile, beat the egg yolks with the sugar and carefully stir in the chocolate mixture. For the nut mixture, beat the egg whites until stiff, gradually adding the sugar. Fold in the nuts. Once the dough has risen, divide it into three equal parts and roll each part out into a 15 x 40 cm rectangle, about 6 mm thick. Spread one of the three fillings on each sheet of dough. Roll the dough sheets up like a Swiss roll and braid the three strands together to form a plait. Place on a greased or parchment-lined baking tray. Let it rise for another 30 minutes. Preheat the oven to 190°C. Bake the plait in the preheated oven for about 30 minutes until golden brown. After baking, let it rest on the baking tray for a few minutes, then cool completely on a wire rack. Heat the apricot jam and thin it with water or rum, then brush it over the plait. Sprinkle with sugar.