Hildegard's Etagen – yeast plait

Ingredients for 1 servings:

• 500 g flour
• 60 g margarine
• 60 g sugar
• 1 pack of yeast
• ½ tsp salt
• 1 m.-sized egg(s)
• 250 ml milk, lukewarm
• 1 medium-sized egg(s), the yolk for brushing
• 1 m.-sized egg white
• 150 g almonds
• 50 g sugar
• 1 tbsp vanilla sugar
• 1 tbsp rum
• 2 m.-sized apples, soft
• some salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the dough: Leave all ingredients to warm overnight at room temperature. Sift flour into a mixing bowl and make a well in the middle. Add margarine, egg, sugar, and crumbled yeast. Using a hand mixer fitted with a dough hook, start kneading the dough in the middle. Slowly add warm milk to make a smooth, firm dough. Cover and set in a warm place and let rise until doubled in size. For the filling: Beat egg whites with a little salt and vanilla sugar until frothy, then add the ground almonds, sugar, and rum. Grate the soft apples, core them, and stir them in. Knead with your hands, then divide the dough into two halves. Roll out one half and divide into three equal portions. Spread a tablespoon of filling onto each half and roll up from the outside in. Then braid the three portions into a plait and place on a baking sheet lined with baking paper. Make a depression in the dough with a rolling pin and brush with egg yolk. Arrange the second plait in the same way and place it on top of the depression. Brush with egg yolk. Bake in a preheated oven at 200°C for 25-30 minutes.