Yogurt – yeast plait

Ingredients for 1 servings:

• 500 g flour
• 25 g fine oat flakes
• 100 ml milk, lukewarm
• 200 g natural yogurt or vanilla
• 21 g yeast, fresh OR
• 1 packet of dry yeast
• 5 g salt
• 1 packet of vanilla sugar
• 65 g sugar
• 60 g butter
• 1 egg yolk
• 100 g chocolate, white, chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

with white chocolate

Personally, I never make a pre-dough at the beginning, as my dough always turns out wonderfully without it and I therefore don’t need it. But if you want to make one, you can do it the way you know how. First, mix the milk, salt, and yeast in a glass and set aside for 30 minutes. In a bowl, briefly knead the flour, finely rolled oats, and soft (but not too liquid) butter. Add the yeast mixture, egg yolks, sugar, vanilla sugar, and yogurt and knead vigorously for at least 10 minutes, either with a mixer or by hand; the main thing is to knead well until you have a smooth dough. Only add the finely chopped white chocolate at the end and knead it in so that the pieces don’t melt into the dough! Now cover the dough and let it rest in a warm place for at least 1-2 hours, until it has increased in volume significantly. (Of course, you can also prepare all of this in a bread maker; here too, add the chocolate pieces just before the end of the kneading process.) After the dough has rested or risen, beat it vigorously again and knead it well. Divide the dough into three parts and roll them into equal-length strands, which should not be too thin. Braid these into a tight plait. (You can also braid four, four, or six strands, depending on your preference.) Place the plait on a well-greased or baking sheet lined with baking paper, cover, and let it rise for another 30 minutes, until the dough has visibly increased in volume. Bake the plait in a preheated oven at 180°C (top/bottom heat) or 165°C (fan oven) for a good 30-35 minutes. Every oven heats differently, so it may take a little longer; please do not let it get too dark, otherwise the plait will become too dry. For a nice crust, I brushed the braid with a beaten egg and sprinkled some coarse sugar on the dough before baking it in the oven. The braid turns out very light and fluffy and stays fresh for a long time. The yogurt and white chocolate give it a delicate flavor. It’s especially good when using vanilla yogurt. You can also omit the chocolate if you don’t like it!