Saffron Nut Yeast Plait

The nut yeast plait – a delicious, moist pastry, combined with the Persian flair of saffron. It becomes even more special, when you use walnuts instead of almonds. Either way, a great recipe with potential to be made again and again – and that throughout the whole year!

Ingredients: 

Yeast dough:

500 g             Wheat Flour

80 g               Sugar

½ teasp.        Salt

1 cube           Yeast

250 ml           Milk

1                    Egg

80 g              soft Butter

 

Filling:

200 g                 Nuts

3 tablesp.         Sugar

½ cup                Milk

1                        Egg

0.5 g                  Saffron

Icing:

120 g                Powdered sugar

Juice of a lemon

 

 Saffron Nut Yeast Plait Saffronexpert Saffron-Nut-Yeast-Plait

 

 

Preparation:

(1) Mix flour, sugar, yeast and salt with a mixer in a large bowl. Now, add egg and lukewarm milk, afterwards soft butter. Mix everything until you get a smooth dough. Form dough into a ball, cover it and let it rest for about 30 minutes.

(2) For the filling, mix all ingredients as well as grinded saffron. As you wish, you can use e.g. 100 g ground and 100 g chopped almonds or walnuts, which go perfectly with the saffron. The mass should be moist but not wet in order to place it on the dough easily. Therefore, the amount of milk needed can vary.

(3) Roll dough to a rectangle and coat it with nut filling. Start rolling along the long side. Position a knife in the middle of the roll and cut one half in two strands. Fold them outwards and place one above the other until you receive the typical plait pattern. Do the same with the other half. The ends can be hidden under the plait. Place the nut plait on a baking tray covered with baking paper and put it in the oven.

Top / bottom heat: approx. 200°C

Baking time: approx. 25 - 30 Minutes

(4) For the icing, mix powdered sugar and lemon juice and put it on the still warm dough. Afterwards, let it cool down and enjoy!