Ingredients:

500 g smooth wheat flour
250 g soft butter
2 packets of dry yeast
75 g raw cane sugar
3 g salt
1 egg and 3 egg yolks
150 ml milk
Spices:
1 vanilla bean & one tonka bean

Preparation:

Heat the milk together with the pulp of the vanilla bean and the freshly ground tonka bean, remove from the heat and let the milk mixture steep, covered. Before use, strain the spices through a sieve.
Cream the soft butter and raw cane sugar with the dough hook, add half of the flour, the dry yeast, the eggs & yolks and half of the spiced milk, and knead the ingredients into a smooth, soft and sticky dough.
Let the dough rise covered at 30 °C for approx. 30 min.
Then add the remaining flour, salt and the remaining milk (heat a little if necessary) and knead again to a smooth dough. Let rise again for 30 min, covered.
Knead the dough again and braid it into a traditional plait. Brush the surface of the plait with an egg yolk-water mixture (mix an additional egg yolk and water 1:1 and whisk), sprinkle with almond flakes and bake the plait at 180 °C (convection oven) for 40 min until golden brown.

Enjoy your meal, wishes your family Mader from Hotel Kössler, the Hotel Tux Hintertux!