Sweet Braided Bread with Filling

Average: 0 (0 votes)
(0 votes)
Sweet Braided Bread with Filling
share Share
bookmark_border Copy URL
Health Score:
5,2 / 10
45 min.
ready in 2 h. 35 min.
Ready in


For the dough
½ cube fresh Yeast (21 grams or approximately 1 oz)
75 grams sugar
175 milliliters lukewarm milk
500 grams Pastry flour
60 grams softened butter
2 eggs
1 pinch salt
Pastry flour (for working the dough)
For the filling
200 grams finely ground almonds
50 grams sugar
1 egg white
4 tablespoons milk
For preparation
1 egg yolk
powdered sugar (for dusting)
How healthy are the main ingredients?

Preparation steps


For the dough, crumble the yeast and stir with 1 tablespoon sugar and 2 tablespoons milk until smooth. Pour the flour into a bowl, make a well in the center and add the yeast mixture. Sprinkle with some flour, cover and set aside for about 15 minutes.


Add the remaining milk, sugar, butter, eggs and a pinch of salt. Knead well to make a smooth dough. As needed use a little more or less milk. Cover and let rise for about 30 minutes in a warm place, until the volume of the dough has doubled.


For the filling, mix the almonds with sugar, egg and milk to form a spreadable paste.


Knead the dough again. Divide into 3 equal pieces and roll each piece into a rectangle about 30 x 40 cm (approximately 12 x 16) on a floured surface. Spread 1/3 of the filling on top of each, leaving a 1.5 cm (approximately 1/2 inch) wide edge free. Roll from the long side, brush the seams with water and press well to seal. Braid the dough rolls together. Place the braid on a baking sheet lined with parchment paper and let rise for another 15 minutes.


Preheat the convection oven to 180°C (approximately 350°F).


Mix the egg yolks with 2 tablespoons of water and brush the braid with the mixture. Bake in the preheated oven until golden brown, about 50 minutes. Place the braid on a wire rack and leave to cool. Cut into slices and serve dusted with powdered sugar.