Yeast
covered with
Almonds
The recipe
A yeast pudding is suitable for breakfast as well as coffee in the afternoon. At will. I love yeast.
After a long time, I have developed the right recipe for me and of course I do not want to withhold that from you.
So, enough of the words. Let’s start baking.
Recipe
The following ingredients are required to bake this yeast rip:
500g wheat flour type 550
250 ml lukewarm milk
50g sugar
21g yeast (1/2 cube)
75g butter
1 tsp salt
1 egg
1Pkg lemon zest grated (or rub about 1.5 tablespoons of a biocitron)
Preparation
Preheat the oven to 180°C above and below heat.
Heat the milk slightly (should be lukewarm about 26-28°C) and put in the mixing bowl. Then add the yeast and sugar and whisk until there are no more pieces. Leave the whole thing covered for about 5 min so that the yeast is activated and starts to work.
Then add the eggs and grated lemon and whisk the whole thing back until a homogeneous liquid is formed.
Now add the flour, the warm butter and the salt and knead until an elastic dough has been created.
Cover the dough and leave to walk at room temperature for about 2 hours. It should double well during this time.
Lichens
After the dough has doubled, we remove it from the bowl and place it on a well-floured work surface and divide it into 3 equal parts. From each of these parts we roll a strand about two fingers thick.
Now place all 3 strands side by side on the work surface and merge the ends at one end. At the other end, pull the strands a little outwards. The whole thing then looks like a triangle with a stroke in the middle (see picture). You now have 3 strands, which go up from one point, once obliquely downwards and once to the side.
Now beat the lower strand over the middle one, pulling the middle one down and the lower one into the middle.
Then beat the upper one over the (new) middle strand, pulling the upper one into the middle and the middle one upwards.
Repeat these steps now again and again (lower over the middle and then the upper over the (new) middle one) until you come to the end.
At the end, beat the ends a little and put under the dough (on both sides) and push the yeast pan together a little.
For a better understanding and until I can bake the next braid and make pictures and videos of it myself, I link you to a video, which explains the whole thing very clearly:
Baking
Place the finished yeast braid diagonally on a baking sheet lined with baking paper and use a damp
Cover kitchen towel. Let go at room temperature for approx. 30 min.
In the meantime, add some milk, a brush to coat, the hail sugar and almond leaves.
When the walking time is over, brush the braid with the milk and sprinkle with the hail sugar and almond leaves.
Bake for 25 – 30 min in the middle slot of the oven.
Tip:
In between check. If the braid is already very brown on the outside, push the sheet into the lower third of the oven and reduce the temperature to 160°C if necessary.
Abschluß
Towards the end of the baking time you should stick in again with a stick and see if the dough still sticks to the stick. If he doesn’t do that, the yeast pudding is ready and your apartment should smell wonderful now.
Time to drink coffee.
So, as always, have fun baking
Your Tom
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