Yeast braid with raisins and flaked almonds
Ingredients
- 290 g milk, lukewarm
- 1 cube of fresh yeast
- 25 g butter, softened
- 80 g sugar
- 600 g flour
- 1 pinch of salt
- 20 g apple cider vinegar
- 50 g raisins
- 1 egg, for spreading
- 50 g flaked almonds
Utensils
- food processor
- pastry card
- baking paper
- pasting brush
Instructions
- Mix the lukewarm milk, yeast, butter and 2 tablespoons sugar.
- Put the yeast solution in the mixing bowl of the food processor.
- Add the remaining sugar, flour, salt and vinegar and knead to form a yeast dough.
- Work in the raisins.
- Dough Pour into a bowl.
- Leave the covered dough to rise for 1 hour.
- Divide the dough into 3 equal portions.
- Form each into 50-60 cm long strands.
- Weave a yeast braid out of the strands.
- The yeast braid Place on a baking tray lined with baking paper.
- Grush with beaten egg.
- Sprinkle with flaked almonds.
- Leave the covered yeast loaf to rise for a further 20 minutes.
- Preheat the oven to 180°C top/bottom heat.
- Bake the yeast loaf for approx. Bake for 30 minutes.
