Weckmann with almond flakes

Ingredients for 4 servings:

• 42 g yeast
• 250 ml milk, lukewarm
• 100 g sugar
• 2 eggs
• 1 pinch of salt
• 100 ml butter, liquid
• 600 g flour
• 1 bag of lemon peel
• 1 bottle of flavoring (butter vanilla)
• 4 tbsp flour for kneading
• 1 tbsp cream or milk
• 1 egg(s) for brushing
• n. B. almond flakes

Instructions

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

Crumble the yeast into a mixing bowl and dissolve it completely with the lukewarm milk. Add the remaining ingredients and knead thoroughly for a few minutes with a mixer or by hand until the dough no longer sticks to the bowl. I gradually add a little flour at a time until the dough no longer sticks. Then shape it into a ball and place it in a larger bowl. Let it prove in the oven at around 50°C for 45 minutes. It rises very well there. Knead the dough again briefly and punch it down well so that the air can escape. I make about 4 Weckmänner (300g each) from this mixture. Place the Weckmänner on a baking sheet lined with baking paper. Cover again with a kitchen towel and let prove for about 30 minutes. Meanwhile, preheat the oven to 160°C (top/bottom heat). Whisk the egg with the cream or milk and brush the Weckmänner with it, place the almonds on top, and place in the oven for 20 minutes. Baking time may vary as each oven is different.