Should I eat it plain, with jam or with chocolate cream? It doesn't matter, it tastes good either way!
With or without filling?
Walking time: approx. 75 min
Baking time: approx. 25-30 min
Ingredients for plait
- 21 g fresh yeast (½ cube) or 1 packet of dry yeast
- Some lukewarm water
- 35 g cane sugar
- 500 g spelt flour type 630
- 1 pinch of salt
- 1 sachet vanilla sugar
- 250 ml plant drink
- 70 ml rapeseed oil
- 75 g chocolate drops
- 100 g sultanas
- some vegetable cream
- 1 handful of flaked almonds
Preparation
Mix the flour with the salt and vanilla sugar, add the yeast water and mix with a spoon. Add the vegetable drink and oil, mix briefly with a spoon and then knead into a smooth dough with your hands.
Place the dough in a lightly floured bowl and leave to rise at room temperature for 45 minutes.
Now divide the dough into thirds, carefully shape into 3 rolls of equal length and flatten slightly. Now place the chocolate drops and sultanas on top and close the rolls around the chocolate drops and sultanas. You now have 3 rolls of equal length filled with drops and sultanas.
Now braid the three rolls into a plait or plait wreath, place on a baking tray lined with a baking mat and leave to rise for another 30 minutes.
Preheat the oven to 180 °C.
Brush the plait with the plant-based cream, sprinkle with flaked almonds and bake in the middle of the oven for approx. 25 - 30 mins.
As soon as the plait starts to colour, remove from the oven and sprinkle with a little water. This helps to ensure that the plait does not lose its own liquid as it cools and therefore remains juicier.
Enjoy your feast!
Your Katinka