Yeast plait with jam

Ingredients for 1 servings:

• 600 g flour
• 2 bags of dry yeast
• 1 tsp salt
• 2 tbsp sugar
• 1 m.-sized egg(s)
• ¼ liter milk, lukewarm
• 100 g butter or margarine
• 200 g jam (e.g. strawberry), amount as desired
• n. B. Almond(s), chopped, for sprinkling
• some milk for brushing
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

sweet breakfast pastries or with coffee

Mix the dry ingredients well in a large bowl. Warm the milk until lukewarm and melt the butter in it. I warm the milk and butter briefly together in a large container in the microwave and stir the unmelted butter into the warm milk. It’s best to heat only briefly and stir frequently, otherwise the mixture will either get too hot and/or the butter will explode and spread throughout the cooking chamber. Pour the lukewarm milk-butter mixture and the egg into the flour mixture and knead with the dough hook of a hand mixer until a smooth dough forms. Cover and let rise in a warm, draft-free place until it has significantly increased in volume (almost doubled). Transfer to a floured work surface, knead briefly with your hands, and roll out into a rectangle. Divide the dough rectangle lengthwise into 3 pieces (mark or just mentally). The middle piece forms the base of the braided loaf, and the side pieces are cut into strips approximately 1-2 cm wide from the center piece. Cut diagonally from top to bottom so that the strips remain connected to the center piece. Spread the center piece generously with jam and fold the dough strips alternately from left and right over the center so that the center is covered with dough. Place on a baking sheet lined with baking paper, brush with milk, and sprinkle with a few chopped almonds, if desired. Let rise briefly again and bake in a preheated oven at 200-220°C, depending on the oven, for approximately 30-40 minutes until golden brown. Do the skewer test. Serve cooled or lukewarm. It tastes best fresh. If you have any leftovers, you can briefly warm slices of the pastry in the microwave or bake them briefly.