Hefezopf mit Vanillepfeffer - Pure Pepper

yeast plait with vanilla pepper

Ingredients

400 g flour
25 g yeast
60 g sugar
75 g butter
150 ml milk
3 eggs
½ teaspoon salt
½ teaspoon vanilla pepper , finely ground
1 lemon
1 vanilla pod
50 g raisins
1 teaspoon powdered sugar
sugar granules
Water

preparation

Soak the raisins in water and set aside. Mix the yeast, lukewarm milk, 2 egg yolks, salt, vanilla pepper and sugar, add the flour, knead into a homogeneous dough, cover and leave to rise in a warm place for 20 minutes.

Preheat the oven to 180°C. In the meantime, halve the vanilla pod, remove the pulp with a knife, grate the lemon peel, melt the butter, add everything to the dough together with the pickled raisins and knead. Let the dough rise again for 15 minutes.

Divide the dough into three equal pieces and braid them. Place the dough on a baking tray lined with baking paper and leave to rise for another 10 minutes.

In the meantime, mix the egg yolk with the powdered sugar and a little water, spread the yeast plait with it and sprinkle with sugar. Put the baking tray in the oven and bake for about 25 minutes. Take the finished yeast plait with vanilla pepper out of the oven and let it cool.