2 Vlechtbrood



  • Scales

  • Dough comb

  • Mixing Bowl

  • Whisk

  • Knife

  • Dough Scraper

  • Spoon


  • 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.

Products in this recipes


Crème patissière mix 800 g Bakers@Home

Mix for crème pâtissière (cold set custard)


Baking release spray

Release spray oil for baking tins and trays