yeast plait

Ingredients for 1 servings:

• 500 g flour
• ½ cube of yeast
• 5 g salt
• 60 g sugar
• 75 g butter, soft
• 1 egg(s)
• 100 ml water
• 100 ml milk, lukewarm
• 3 drops of bitter almond flavor
• 200 g quark, low-fat
• 50 g sugar
• 1 tsp cinnamon
• Sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

with quark – sugar – cinnamon – filling

I never make a pre-dough because I always get along great without it and don’t need it. But if you want to make one, you’re welcome to. Mix milk with water and dissolve yeast, sugar, and salt in it. Set aside for a moment. Briefly knead the flour and soft, but not too liquid, butter and add the almond oil. Add the yeast milk and egg and knead for at least 10 minutes, either with a machine or by hand; the main thing is to knead it long enough until a smooth dough forms. Cover and let rest for at least 1-2 hours. (Of course, you can also have this all done in the bread baking oven). After it has rested or risen, beat the yeast dough again vigorously and knead well. Now roll out the dough on a floured surface into a large rectangle; it should be about 1cm thick. Mix the quark with the sugar and cinnamon and spread it onto the rolled out dough. Now roll the dough up from the long side. Now cut the dough roll in half with a knife, creating two open strands. Carefully but tightly wrap these strands around each other and place the “braid” in a well-greased pan. Let it rise for another 30 minutes, until the dough has visibly increased in volume. Bake the cake in a preheated oven at 165°C (convection oven) for a good 30 minutes. Every oven heats differently, so it may take a little longer. For a nice crust, I sprinkled sugar on the dough before baking it in the oven.