German Easter challah bread
There are a lot of traditional German recipes that are made with yeast dough and this is one of them. Usually this challah bread is served for Easter, although I do not really know why. However it is very delicious and can be served either for breakfast or for afternoon tea.
Although yeast can be difficult to handle, this recipe is a rather easy one. The dough is rolled out, cut into three pieces, topped with the filling and then braided.
For the yeast dough: 500 g all-purpose flour 42 g fresh or 7 g dry yeast 50 g sugar A pinch of salt 2 eggs + 1 egg yolk 150 ml milk 50 g butter For the filling: 200 g marzipan 50 g chopped almonds 50 g cranberries 3 tbsp. jam (strawberry or any other flavor)
1) In a bowl, mix flour, sugar and salt. Heat milk until warm and add fresh yeast or, if using dry yeast, add yeast to the flour mixture. Add warm milk, melted butter and 2 eggs and knead until you have a firm dough. Let the dough rise for at least 2 hours. 2) Roll out the dough on a floured surface. Cut into three stripes. Add the filling on each of the stripes, then carefully fold over so the filling is completely covered with dough. Braid the three pieces and let rise for another 90 minutes. Mix egg yolk with a tbsp. milk and brush the braid with it. 3). Bake the braid in the preheated oven at 180°C for about 35 minutes. Cover with tin foil after about 20 minutes if it starts getting too dark.Take the challah bread out of the oven and let cool. Decorate with coarse sugar, almonds, pistachios, etc.
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