John Myers
Yeast Plait with Hazelnut Praline Filling
The perfect yeast plait with hazelnut praline filling recipe with a picture and simple step-by-step instructions.
- Yeast dough
- 375 gr Flour
- 70 gr Sugar
- 1 packet Vanilla sugar
- 1 Egg
- 50 gr Soft butter
- 100 ml Milk
- 0,5 cube Yeast
- Filling
- 10 Tofifee
- 150 gr Nut nougat cream
- 100 gr Chopped nuts
- For painting
- 1 Egg yolk
- 2 tbsp Milk or cream
- Powdered sugar
- Make an airy yeast dough from the ingredients for the yeast dough. Let rise in a warm place for 45 minutes
- For the filling, chop the tofifee into small pieces with a knife. Roll out the dough on a floured surface (30 x 40 cm) brush with nougat cream, leaving an edge of 1 cm free on the outside. Sprinkle the tofifee and hazelnuts on top. Roll up the dough on the long side. Cut lengthways. Braid both halves around each other with the cut side up. Place the braided yeast on a baking sheet lined with baking paper and fold in the ends a little.
- Whisk the egg yolk with the milk or cream and brush the yeast plait with a brush. Let rise again for 15 minutes.
- Bake in a hot oven at 170 degrees (convection) for 35 minutes. Let cool down. Dust with powdered sugar if necessary
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