500 g smooth wheat flour
\n250 g soft butter
\n2 packets of dry yeast
\n75 g raw cane sugar
\n3 g salt
\n1 egg and 3 egg yolks
\n150 ml milk
\nSpices:
\n1 vanilla bean & one tonka bean<\/p>\n
<\/p>\n
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.
\nCream 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.
\nLet the dough rise covered at 30 \u00b0C for approx. 30 min.
\nThen 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.
\nKnead 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 \u00b0C (convection oven) for 40 min until golden brown. <\/p>\n
Ingredients: 500 g smooth wheat flour 250 g soft butter 2 packets of dry yeast 75 g raw cane sugar 3 g salt […]<\/p>\n","protected":false},"author":7,"featured_media":7493,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[194],"tags":[],"class_list":["post-7492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n