Potato and butter braid

Ingredients for 1 servings:

• 250 g potatoes, floury
• 200 ml milk
• ½ cube of yeast, fresh
• 500 g wheat flour type 550
• 80 g sugar
• 1 tbsp vanilla sugar
• 125 g butter, soft
• 2 tbsp cream
• 1 egg yolk
• 2 tbsp granulated sugar
• 2 tbsp almond flakes

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 35 minutes

fluffy, sweet braid

Take the butter out of the refrigerator in time to allow it to soften. Cook the potatoes with a little water until soft. Heat the milk to lukewarm. Combine the flour, sugar, salt, and vanilla sugar in a bowl and mix. Mix the yeast with the milk. Peel the potatoes and press them through a potato ricer. Add the potatoes, yeast mixture, and butter to the flour and knead with a food processor for 10 minutes. Once the dough has pulled away from the edges, cover and let rise for 1 hour. Knead the dough briefly, divide it into three pieces, shape them into snakes, and braid them. Cover the braid and let rise for 20-30 minutes. Preheat the oven to 200 degrees Celsius. Whisk the egg yolk with the cream and brush the braid with it. Sprinkle with sugar or flaked almonds, if desired, and bake for 40 minutes until golden brown.