Important for yeast pluck with almonds
Milk and butter must only be lukewarm; a well kneaded and twice passed dough produces the loose crumb.
Easter Recipe
Braided yeast loaf with almonds
From flour, yeast, lukewarm milk, sugar, butter and egg a soft yeast dough is produced, which is braided after rising and baked with almonds. Milk and butter can only be lukewarm; a well kneaded and twice passed dough produces the loose crumb. Rosines or some lemon zest can be in the dough, pearl sugar can complement the almonds.
Total time
1 hr 55 min
Calories
330 kcal
Servings
10 servings
Difficulty
Medium
Why this recipe works
Prepare yeast with almonds properly
Milk and butter can only be lukewarm; a well kneaded and twice passed dough produces the loose crumb. From flour, yeast, lukewarm milk, sugar, butter and egg a soft yeast dough is produced, which is braided after rising and baked with almonds. Rosines or some lemon zest can be added to the dough, pearl sugar can add to the almonds.
Breakfast
Easter Recipes
Recipe
Braided yeast loaf with almonds
From flour, yeast, lukewarm milk, sugar, butter and egg a soft yeast dough is produced, which is braided after rising and baked with almonds. Milk and butter can only be lukewarm; a well kneaded and twice passed dough produces the loose crumb.
Ingredients
10 servings
Method
-
1
Prepare ingredients
Heat milk only with a hand warm and dissolve the yeast with some sugar in it. Bring butter and eggs to room temperature, mix flour with salt and put the almond leaves aside for the surface.
-
2
Prepare
Flour, yeast, lukewarm milk, sugar, butter and egg form a soft yeast dough that is braided after rising and baked with almonds.
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3
Check for doneness
Milk and butter must only be lukewarm; a well kneaded and twice passed dough produces the loose crumb.
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4
Serving
Allow the yeast to cool down on a grid for at least twenty minutes. Only then cut into thick slices; the almond crust remains sticky and the warm crumb is not compressed.
Kitchen know-how
Tips for Braided yeast loaf with almonds
Variations
How to adapt this recipe
Rosines or some lemon zest can be added to the dough, pearl sugar can complement the almonds.
Nutrition per serving
330kcal
48.0 gCarbohydrates
8.0 gProtein
12.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Braided yeast loaf with almonds
Weigh the flour, prepare fresh yeast and prepare milk separately. Start the main cooking process for yeast plating with almonds only afterwards.
Milk and butter must only be lukewarm; a well kneaded and twice passed dough produces the loose crumb.
Leave to cool completely with almonds. When storing: milk and butter must only be lukewarm; a well kneaded and twice passed dough results in a loose crumb. Close creamy cool and dry pastry tightly.
Rosines or some lemon zest can be added to the dough, pearl sugar can complement the almonds.
Keep cooking