Juicy filled yeast plait

Ingredients for 1 servings:

• 650 g flour
• 1 packet of yeast (dry yeast)
• 370 ml milk, lukewarm
• 100 g sugar
• 75 ml oil (safflower oil)
• 1 pinch of salt
• 3 egg yolks
• 200 g ground almonds
• 3 egg whites
• 70 g sugar
• ½ tsp cinnamon
• 150 g powdered sugar
• 10 g butter, liquid
• ½ bottle of butter-vanilla flavoring
• 3 tbsp water, hot
• 100 g almonds (flaked almonds)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Sift the flour into a bowl and make a well in the center. Pour the dried yeast into the well, mix with a few tablespoons of the measured milk and a teaspoon of sugar. Cover and let stand in a warm place until the starter dough forms bubbles. Then knead with the remaining dough ingredients. Cover and let rise for at least 45-50 minutes. In the meantime, beat the egg whites with the sugar until stiff, then fold in the almonds and cinnamon. Knead the dough again briefly and roll out into a rectangle. Spread with the almond mixture and roll up from the long side of the rectangle. Cut the roll twice lengthwise (except for a short section on one side to hold it together) to create three strands. Braid these strands. Place on a baking tray lined with baking paper, cover again and let rise. In the meantime, preheat the oven to 160°C (fan oven). Once the temperature is reached, place the tray in the oven and bake for 45 minutes. Toast the flaked almonds in a pan for decoration. Make a glaze with the remaining ingredients, brush it over the still-warm plaited bread, and immediately sprinkle the flaked almonds on top. Caution: The plaited bread will rise enormously and become a true monster; you can also bake two smaller plaits instead.