Vanilla filled Brioche Plait
200 ml water (handwarm)
10 g gedroogde gist
1 egg for glazing
1 Bag Icing sugar Bakers@Home
250 ml Milk
Mix the pastry cream together with the milk.
Mix with a whisk for about 2 minutes until even.
Weigh all ingredients in a dough bowl.
Then mix at low speed for 1 minute, then medium speed for 8 minutes to a smooth and even dough.
Then let it rest for 15 minutes under a tea towel at room temperature.
Roll out the yeast dough in a rectangular shape and spread a layer of pastry cream on it.
Fold the dough in half lengthwise so that three layers of dough with 2 layers of filling are created.
Cut the dough belt twice completely so that 3 long strips of dough are formed. Form a triple braid with this.
Cover the baking tray with parchment paper and place the braided bread on top.
Let it rise under a tea towel at room temperature for 35 to 40 minutes.
Preheat the oven to 200 degrees.
After proofing, carefully brush the bread with a beaten egg and sprinkle the bread with the almonds.
Bake the bread in the middle of the preheated oven at 200 ° C for 20 to 25 minutes.
After baking, let the bread cool on a wire rack.
If the bread is cold, you can still sprinkle it with icing sugar.