Peanut yeast plait

Ingredients for 1 servings:

• 1,000 g flour
• 400 ml milk (lukewarm)
• 100 g sugar
• 1 cube of yeast (42g)
• 50 g butter
• 250 g peanut butter
• 2 eggs
• 1 tsp salt
• 2 cans of condensed milk, (Milkmaid), sweetened
• 100 g chocolate (dark)
• 1 pack of hazelnut brittle (100g)
• 1 egg(s)
• n. B. Sugar granules

Instructions

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

with chocolate-caramel filling and crispy filling

The milkmaid needs to be boiled in the can for about 2-3 hours so that the milk caramelizes inside. (Tip: You can buy ready-cooked milk in Russian grocery stores!) Crumble the yeast into the lukewarm milk and stir together with the sugar and salt until dissolved. Then add the eggs and beat well. Melt the butter and peanut butter in a saucepan. Place the flour in a large bowl. Add the yeast milk and butter and knead with the dough hook of a hand mixer until you have a smooth, elastic dough. If the dough is still sticky, add a little more flour until it pulls away cleanly from the sides of the bowl. Cover the yeast dough and let it rise in a warm place for about 60-90 minutes. It should roughly double in size. (In my case it almost tripled in size!!) After letting it rise, knead it briefly again on a floured work surface, divide it into two equal parts, and roll each part out into the largest rectangle possible. Now prepare the filling: finely grate the chocolate and mix it with the caramel. Let this mixture cool slightly in the refrigerator and set. Then spread it on the rolled out yeast dough and sprinkle with the hazelnut brittle. Roll both parts up to form the longest roll possible. Carefully place the two rolls next to each other and, starting from the middle, braid the two dough rolls by looping them around each other. Carefully place the finished braided yeast loaf on a sheet of baking paper (this is easier with two people) and let it rise again. Brush the yeast loaf with beaten egg and sprinkle with sugar. Then bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 30-40 minutes, until it is golden brown. Let it cool down: Enjoy!