YEAST DOUGH FOR YEAST PLATTER
INGREDIENTS
250 g whipped cream
500 g wheat flour
1 pack Dr. Oetker dry baking yeast
80 g sugar
1 pack Dr. Oetker vanilla sugar
1 pack Dr. Oetker Finesse Grated lemon peel
1 pinch of salt
2 eggs (size M)
1 egg white (size M)
FOR BRUSHING
1 egg yolk (size M)
about 2 tablespoons whipped cream or milk
PREPARATION
1. Prepare the yeast dough
Heat the cream. Carefully mix the flour and yeast in a mixing bowl. Add the remaining ingredients and use a mixer (dough hook) to mix everything briefly on the lowest setting, then on the highest setting for around 5 minutes to form a smooth dough. Cover the dough and leave to rise in a warm place until it has visibly increased in size.
2. Braid the yeast plait
Sprinkle the dough with flour and knead briefly on a lightly floured work surface. Form 4 strands of dough about 30 cm long and place them next to each other on the work surface.
3. Press the top ends of the dough strands together slightly. Place dough strand 1 over strand 2, under strand 3 and over strand 4.
4. Move all dough strands a little to the right, then pick up the rightmost strand, place it over strand 3, under strand 4 and over strand 1.
5. Repeat this step until the plait is completely braided, always starting from the right. Press the ends of the dough together well.
6. Line the baking tray with baking paper and place the plait on top. Preheat the oven.
Top and bottom heat: about 180 °C
Hot air: about 160 °C
7. Beat the egg yolk with cream or milk and brush the plait with it. Let the plait rise again in a warm place until it has visibly increased in size.
8. Bake the yeast plait
Put the baking tray in the oven.
Insert: middle
Baking time: about 25 mins.
Put the yeast plait with the baking paper on a cake rack and leave to cool.
