Yeast braid with cottage cheese and plums
Desserts with plums are refreshing, sweet and slightly sour. It is no different with the yeast-raised braid with cottage cheese and plums. A home bakery can help us prepare the dough. We fill the braid with cottage cheese and plum filling. The icing on the cake is crunchy almond flakes.
Ingredients · Servings 1 where
- Dough:
- 300 g semi-coarse flour
- 40 g caster sugar
- 50 g Power
- 100-150 ml milk
- 1 tablespoon rum
- 1 egg
- 1 pinch of salt
- 5 g dried yeast (2/3 of a packet)
- Filling:
- 400 g plums
- 250 g cottage cheese
- 1 egg
- 1 vanilla sugar
- 2 tablespoons powdered sugar
- 2 tablespoons rum
- 2-3 tablespoons of starch (depending on the density of the cottage cheese)
- lemon juice from 1/2 lemon
- lemon zest from 1/2 lemon
- To the surface:
- 1 egg
- 3 tablespoons almond flakes
Method · 1 h 50 min
- Add the sugar, semolina, and dried yeast to the lukewarm milk and mix. Let the yeast rise in a warm place.
- Sift the semi-coarse flour into a bowl, add the yeast, Hera, eggs, rum and salt. Knead a soft dough. Let it rise in a warm place for about 40 minutes. The dough can also be made in a home bread machine.
- Preheat the oven to 200 °C. Line a baking sheet with baking paper.
- Beat the eggs briefly with the rum, powdered sugar and vanilla. Add the cottage cheese, lemon zest and juice, mix well and thicken with starch if necessary. Finally, stir in the pitted, chopped plums.
- Roll out the risen dough into a 30x40 cm rectangle. Mark thirds on the dough and cut the edges into strips on both sides. Pile the filling into the middle third and fold the strips over each other alternately from the sides. Brush the finished braid with a beaten egg and sprinkle with almond flakes.
- Bake in an oven preheated to 200 °C for 30-40 minutes, until golden brown.
