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🍳 Yeast Braided Bread with Almond Filling

485 kcal · 30 min · 4 servings

Yeast Braided Bread with Almond Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Stir the yeast into the lukewarm milk in a small bowl.
  2. 2. Place the flour in a large bowl and make a well in the center.
  3. 3. Pour the yeast milk into the well.
  4. 4. Lightly dust the edges of the well with a little flour.
  5. 5. Let the starter dough rest, covered, in a warm place for 15 minutes.
  6. 6. Add the butter pieces, sugar, and eggs to the starter dough.
  7. 7. Knead everything with the dough hooks of the hand mixer until you have a smooth dough that pulls away from the sides of the bowl.
  8. 8. Let the dough rise, covered, for another 30 minutes in a warm place until it has doubled in size.
  9. 9. Mix the vanilla sugar, cinnamon, rum, and almonds for the filling.
  10. 10. Add a little water until you have a spreadable but not liquid mass.
  11. 11. Knead the risen dough vigorously on a floured work surface.
  12. 12. Divide the dough into three equal pieces.
  13. 13. Roll each piece into a rectangle of about 30 by 60 centimeters.
  14. 14. Spread one-third of the filling on each rectangle, leaving a finger-width border free.
  15. 15. Roll the rectangles up from the long side.
  16. 16. Seal the edges of the rolls with a little water.
  17. 17. Braid the three rolls together into a plait.
  18. 18. Press the ends of the plait firmly.
  19. 19. Place the plait on a baking sheet lined with baking paper.
  20. 20. Let the plait rise, covered, for another 15 minutes.
  21. 21. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  22. 22. Whisk the egg yolk with the milk.
  23. 23. Brush the plait with the egg yolk and milk mixture.
  24. 24. Bake the plait in the preheated oven for about 45 minutes until golden yellow.
  25. 25. Remove the plait from the oven and let it cool.
  26. 26. Slice the plait and serve.

Nutrition per serving