Vanilla filled Brioche Plait

Preparation

• Filling

• Mix the pastry cream together with the milk.

  Mix with a whisk for about 2 minutes until even.

• Dough

• 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.