Filled spelt brioche plait

Whether it's an Easter brunch with the family or a cozy get-together with friends over coffee and cake - this brioche braid always works! And with the different fillings, the food blogger Lena Fuchs / meinleckeresleben.com has conjured up a recipe that everyone will like!

Falcon Elise mit Gefüllter Dinkel-Briochezopf-Lena Fuchs

Ingredients

For the dough:

  • 500-550g light spelt flour
  • 1/2 tsp salt
  • 250ml whole milk
  • 1/3 tsp bourbon vanilla, ground
  • 70g raw cane sugar
  • 20g fresh yeast
  • 1 egg
  • 70g soft butter
  • 1 egg  + 1 tbsp milk (to coat)
  • a handful of pistachios, freshly shelled

For the jam filling:

  • 3-4 tbsp of your favourite jam, e.g. blueberry, cherry...

For the mango filling:

  • 200g dried mangoes or dried apricots
  • a few spoons of hot water
  • ½ organic lemon, grated

For the pistachio filling:

  • 3 tbsp nut puree, e.g. almond, pistachio or macadamia
  • 150-200g whole pistachios, freshly shelled

Ingredients make one large plait

Method

  1. For the yeast dough 
    Put the flour with the salt in a large bowl. Heat the milk with the sugar until lukewarm and dissolve the yeast in it. Add the milk mixture to the flour. Add the egg and knead everything into a smooth dough. Finally, knead in the soft butter in pieces. If necessary, add a little more flour and knead everything into a smooth, supple dough (this is best done with a food processor). 
  2. Cover the dough and let it rise for about 1 hour. 
  3. For the mango filling:
    Put the dried mangoes in a blender, cover with hot water (i.e. add about 100ml) and leave to soak for a few minutes. Now blend the soaked mangoes to a paste (you can still have a few pieces in there). Mix in some organic lemon zest.
  4. When the dough has risen nicely, roll it out on a lightly floured work surface to approx. 50-45 cm. Cut the dough lengthwise into 3 strips. Spread the fillings lengthwise on the dough strips: one strip with the jam, one strip with the mango paste and one strip with the nut puree and the pistachios.
  5. Tightly roll up the strips lengthwise and press the edges of the dough together so that the filling cannot run out.
  6. Loosely interlace the rolled-up dough strands. 
  7. Cover a baking tray with baking paper and carefully place the plait on it; leave to rise for 20 minutes.
  8. Brush the plait with the egg yolk and milk, and sprinkle with a few pistachios.
  9. Bake in a preheated oven at 170°C (fan oven) for about 30 minutes.
  10. Leave the plait to cool and cut into slices.
Recipes Tags
VEGETARIAN
WEEKEND BAKE
EASTER