Heavenly nut plait

Ok, I don't know anyone who would push such a pastry off the edge of the bed 🙂 And it's a lot of fun and a real treat.

So get the bowls ready and off you go. Give the dough some time to rise and you'll be rewarded with a super soft, fluffy pastry.

Preparation time: approx. 30 min

Walking time: approx. 45 min + 30 min

Baking time: approx. 30 min

For the yeast dough:

• 500 g wheat flour type 550
• 35 g sugar
• 1 sachet vanilla sugar
• ½ tsp salt
• 1 sachet of dry baker's yeast
• 250 ml plant drink
• 70 ml oil

For the nut filling:

• 100 ml plant drink
• 100 g sugar
• 1 sachet vanilla sugar
• ½ tsp cinnamon
• 100 g almonds & 100 g hazelnuts
• some vegetable cream

For the Yeast dough Mix the flour, sugar, vanilla sugar, salt and yeast. Add the vegetable drink and oil and knead everything into a smooth ball. Pour some flour into a bowl, place the dough in it, cover and leave to rise at room temperature for 45 minutes. For the Nut filling Bring the plant-based drink to the boil with the sugar and cinnamon. Now add the nuts and leave to soak for 10 minutes. Leave the mixture to cool until it has reached room temperature. Roll out the dough completely (or if you want to make two smaller plaits, first cut it in half and then roll out two doughs) so that it has a rectangular shape. Spread the filling on top. Now take the long side of the dough and roll it up completely. Now cut the roll lengthways and leave about 2 cm together on one side. Now twist these two strands together to create the typical plait pattern. Place the plait on a baking tray lined with baking foil and leave to rise again in this twisted shape for at least 30 minutes. Now brush with plant-based cream and bake at 180°C top/bottom heat for approx. 30 minutes. Turn the baking tray after 15 minutes so that the plait browns evenly. Check towards the end to see if the plait is ready and tend to bake for a shorter time, otherwise the dough will be too dry.

Happy feasting,

Your Katinka