Almond-Filled Sweet Yeast Loaf

Ingredients

• 1 cube fresh yeast
• 250 ml lukewarm milk
• 600 g flour
• 100 g butter
• 100 g sugar
• 2 Eggs
• 1 packet vanilla sugar
• 0.25 tsp cinnamon
• 20 ml rum
• 200 g ground almonds
• flour (for the work surface)
• 2 egg yolks
• 2 tbsp milk (for brushing)

Instructions

1. 1.

   Stir the yeast into the lukewarm milk. Place the flour in a bowl, make a well in the center and pour in the yeast mixture. Sprinkle some flour on the edges and cover for 15 minutes in a warm place. Mix the butter pieces, sugar and eggs with the dough hooks of an electric hand mixer into the pre‑mix and knead until smooth, then let rise covered for another 30 minutes in a warm spot until doubled.

2. 2.

   Combine vanilla sugar, cinnamon, rum and almonds for the filling. Add a little water until a slightly thick but not too liquid paste forms.

3. 3.

   Knead the dough on a floured surface and divide into three equal pieces. Roll each piece into a rectangle about 30×60 cm. Spread one third of the filling on each, leaving a finger‑wide border. Roll from the long side, seal edges with water, then braid into a loaf and press ends firmly. Place on parchment paper and let rise covered for another 15 minutes.

4. 4.

   Preheat the oven to 180 °C (convection). Beat egg yolks with milk and brush the loaf.

5. 5.

   Bake in the preheated oven for about 45 minutes until golden brown. Remove, cool, slice and serve.