yeast plait

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 75 g butter, soft
• 250 ml milk, lukewarm
• 1 egg(s)
• ½ tsp salt
• ½ cube of yeast
• 30 g xylitol (sugar substitute)
• 1 tbsp honey
• Flour for the work surface
• 30 ml milk
• 1 egg yolk
• 1 handful of almond flakes
• 1 tbsp powdered sugar
• 1 shot of rum
• 1 handful of raisins
• some rum

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

low-calorie

The day before, soak a handful of raisins in a little rum. Sift the flour. Place it in a bowl along with the salt, one egg, and the very soft (almost liquid) butter. Dissolve the yeast, xylitol (sugar substitute), and honey in 250 ml of lukewarm milk and mix well. Roughly knead the flour into the ingredients until a thick, crumbly mixture forms. Then add the yeast mixture and the raisins. Knead thoroughly (!) until you have a smooth yeast dough. Cover the dough with a cloth. Let it rise in a warm place for about 1.5 hours, until it has risen noticeably. Knead the dough briefly again and roll it out on a lightly floured surface into three equal strands. Braid these into a plait. Whisk the egg yolk and 30 ml of milk together and brush the surface of the plait with it. Place the almonds on the brushed surface and press them down lightly. Bake in a preheated oven at 160°C (convection oven) for approximately 25 minutes. Mix the rum and powdered sugar to make a glaze and brush it over the slightly cooled plaited loaf.