yeast plait

Ingredients for 1 servings:

• 1 cube of yeast
• 50 g candied orange peel
• 50 g candied lemon peel
• 800 g flour
• 250 g sultanas
• 7 tbsp sugar
• 200 ml milk
• 200 g butter
• 2 eggs
• 1 tbsp salt
• 150 g powdered sugar

Instructions

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

for 2 braids

Heat the milk with 4 tablespoons of sugar until lukewarm. Crumble in the yeast and let it rise for 10 minutes. Put the flour in a bowl with 3 tablespoons of sugar and 1 teaspoon of salt. Pour the yeast milk into the center of the flour and stir from the center outwards until you have a smooth dough. Cover and let it rise in a warm place for 10-12 minutes. Add the eggs, melted butter, candied lemon peel, candied orange peel and the sultanas to the dough. Beat until you have a smooth dough and glossy. Let it rise in a warm place for 40-60 minutes. Divide the dough in half and divide each half into thirds. Using enough flour, roll three long sausages and braid them into a plait. Repeat with the other half of the dough. Place the two plaits on a baking tray lined with baking paper and let it rest, covered, for another 10 minutes. Preheat the oven to 180°C (top and bottom heat). Bake the plaits for about 30-40 minutes. Mix the icing sugar with a little lukewarm water, not too thin, and spread it on the still warm braids.