Oven Loaf with Yeast Braid and Apples

Ingredients

• 250 ml milk (3.5% fat)
• 250 g heavy cream
• 6 Eggs
• 70 g sugar
• 2 tbsp rum
• 0.5 vanilla bean (pulp)
• 1 tsp grated lemon zest
• 300 g yeast braid
• 125 g butter
• 3 apples
• 3 tbsp butter
• 2 tbsp cinnamon-sugar mix
• 2 tbsp lemon juice
• 40 g raisins
• 2 tbsp rum
• 1 tbsp butter (for the pan)

Instructions

1. 1.

   Combine all ingredients for the egg milk in a large tall mixing bowl, whisk well and strain through a sieve.

2. 2.

   Slice the yeast braid into about 0.5 cm thick pieces. Melt butter in a skillet in batches and brown each braid slice until golden yellow.

3. 3.

   Peel, quarter, core, and slice apples into 0.5 cm thick rounds. Heat 3 tbsp butter in a pan and sauté apple slices with cinnamon sugar and lemon juice for 2–3 minutes on each side.

4. 4.

   Grease a loaf pan with butter. Layer the yeast braid and apple slices alternately in the pan, starting and ending with braid pieces, adding a little egg milk between layers as needed.

5. 5.

   Bake the oven loaf at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 60–70 minutes.

6. 6.

   Soak raisins in rum during baking. Remove the loaf from the oven, let it cool slightly, then turn out onto a cutting board, slice and serve.