Gingerbread – braid

Ingredients for 1 servings:

• 500 g flour
• 21 g yeast, fresh OR
• 1 pack of yeast (dry yeast)
• 5 g salt
• 75 g sugar
• 1 packet of vanilla sugar
• 75 g butter, soft
• 1 egg(s)
• 5 drops flavoring (bitter almond flavor)
• 25 g almonds
• 1 tsp gingerbread spice
• 125 ml milk, lukewarm
• 125 ml water, lukewarm
• possibly raisins

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

I never make a pre-dough, as my dough turns out wonderfully without it and I therefore don’t need it. But if you want to make one, feel free to do so. You should then prepare it the way you know and like best. Mix milk with water and dissolve the yeast in it along with the sugar, vanilla sugar, and salt. Set aside for a moment. Briefly knead the flour and softened (but not too runny) butter and add the almond oil. Add the yeast milk, ground almonds, egg, and gingerbread spice and knead well for at least 10 minutes, either with a machine or by hand; the main thing is to knead well for at least 1-2 hours until a smooth dough forms. Cover and let rest for at least 1-2 hours. (Of course, you can also prepare all this in the bread and butter mixer). The dough should not be sticky at all; if it is, add a little flour and knead again. After resting or proving, beat the yeast dough vigorously again and knead well. Now braid the loaf as desired, either in 3, 4, or 5 strands. Place the loaf in a well-greased pan or on a greased or lined baking tray and let it rise for another 30 minutes, until the dough has visibly increased in volume. Brush the loaf with 1 beaten egg if desired and bake in a preheated oven at 180°C (top/bottom heat) or 165°C (fan oven) for 35-40 minutes. Every oven heats differently, so it may take a little longer, so you should make sure that the loaf does not become too dark but rather turns golden yellow. The loaf will keep fresh for a long time if wrapped in aluminum foil and stored in a cool place. If you don’t have gingerbread spice, you can substitute it by mixing cinnamon, cardamom, cloves, nutmeg, anise, and coriander and adding it. The plaited bread tastes especially good with raisins, but they don’t have to be added. I like to add 50-100g. The spice gives the plaited bread a pleasantly Christmassy flavor.