Russian Plait with Almond Filling

A great cake recipe for any occasion:

Sift flour and salt into a large enough bowl. Mix the milk, sugar and yeast and add to the flour form together with the soft butter. Knead until the dough is smooth and soft. Let the dough double in a warm place with the lid closed.

For the filling, mix the ingredients. Roll out the dough into a rectangle of thirty x forty cm. Spread the filling on the dough, leaving an edge free and moistening it with water.

Roll the dough lengthwise and cut it in half lengthwise with a kitchen knife so that it still remains together at one end. Then intertwine the two pieces, always with the cut sides facing up. Lower the Russian braid onto a buttered baking sheet and rise repeatedly.

Brush the dough pieces with egg yolk before baking. Bake in a heated oven at 180 °C for about thirty minutes.

Stir the juice of one lemon and powdered sugar and apply on the still hot braid with a brush. Sprinkle with almond flakes.

Tip Make a braid dough with 1 kg of flour. Let dough rise as usual. Form 1 or possibly 2 plaits from 2/3 of the dough and bake the Russian plait with the remaining dough.

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