Braised yeast with plums and marzipan

1.

Melt the fat in a saucepan. Add milk and warm to lukewarm. Crumble in the yeast and dissolve in it while stirring. Put the flour, 1 egg, salt, and sugar in a mixing bowl. Add the lukewarm milk-fat mixture. Use the dough hook of the hand mixer to form a smooth dough. Cover and let rise in a warm place for approx. 45 minutes (until the dough has roughly doubled)

2.

Roast the ground almonds in a pan without fat, remove and let cool. Chop the plums. Grate the marzipan. Mix the roasted almonds, plums, marzipan and 1 egg

3.

Knead the dough and roll it out on a floured surface to form a rectangle (approx. 40 x 55 cm). Cut the dough lengthways into thirds. Divide the filling into thirds and distribute each strip on one long side. Brush the edges of the pastry with egg white. Roll up the strips tightly from the long side. Loosely weave the dough rolls and place them diagonally on a baking sheet lined with baking paper. Cover the braid for about 30 minutes

4.

Put the braid in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for approx. Bake for 25 minutes. Cover if necessary after approx. 15 minutes. Remove and let cool down a little on a wire rack

5.

Roast the almond sticks in a pan without oil, remove and let cool. Dissolve the jelly in a saucepan. Put the jelly on for about 5 minutes, then brush the braid with it. Sprinkle with almond sticks

6.

Waiting time approx. 2 hours