35RECIPE MENU
STREUSEL PLAIT
For the dough:
– 375 g flour
– 20 g yeast
– 150 ml tepid milk
– 60 g sugar
– 1 pinch salt
– 2 egg yolks
– 75 g softened butter
Crumble mixture:
– 200 g sugar
– 200 g butter
– 1 teaspoon cinnamon
– 350 g flour
– 50 g chopped nuts
– 30 g melted butter
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast,
place it in the hollow, stir in with the milk and some of the flour from around
the edge, sprinkle with flour, leave to rise in a warm place until the flour sprin-
kled on the mixture is showing cracks.
Put the sugar, egg yolks, butter and salt on the edge of the flour. Knead all in-
gredients into a workable yeast dough.
Leave the dough to rise in a warm place until it is about double the size. Then
roll out the dough and place on a greased baking tray and leave to rise again.
Place sugar, butter and cinnamon in a mixing bowl and mix together.
Add the flour and the nuts and knead together so that you make a crumble mix-
ture. Spread the butter on the risen dough and spread the crumble mixture on it
evenly.
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