Apricot and almond yeast plait (diabetics)

For 26 slices
  • 500 g flour (= 33.3 BE)
  • 1 Cube (42 g) yeast
  • 1/4 l Milk (= 1 BE)
  • 50 g Margarine
  • 36 g fruit sugar (= 3 BE)
  • 2 eggs (size M )
  • 1 pinch Salt
  • 200 g ground almonds (= 0 BE)
  • 180 g Apricot jam
  • Cinnamon
  • little flour
  • baking paper
120 minutes
easy
1.
Put flour in a bowl. Crumble in the yeast. Warm the milk and add to the yeast, except for 1 tablespoon. Mix with a little flour and let rise for about 15 minutes. Melt the fat, cool. Mix the yeast premix with the whole flour, fructose, fat, 1 egg and salt. Cover and let rise for another 30 minutes. Separate 1 egg. Mix the almonds, 110 g apricot jam, egg white and possibly a little cinnamon until creamy. Roll out the yeast dough on a lightly floured work surface into a rectangle (50 x 40 cm). Brush with the filling. Roll up from the long side. Cut the roll lengthways and twist it into a braid. Place diagonally on a baking tray lined with baking paper. Let rise for another 15 minutes. Mix the egg yolks and the rest of the milk. BraidBrush with it and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 35 minutes. Cover up at the end if necessary. Heat the rest of the jam and strain it through a sieve. Brush the braid with it and let it cool
2.
630 kJ / 150 kcal per slice E 4 g / F 7 g / KH 18 g, of which 1.4 g fructose
3.
1 1/2 BE

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