Filled Easter Plait

For the recipe filled Easter plait prepare a yeast dough. Put flour in a bowl and form a hollow with a wooden spoon. Pour a third of the slightly warmed milk into it and crumble the yeast into it, mix with a little flour from the edge and dust the surface with a little flour. Cover and let rest in a warm place until cracks form on the surface.

Warm the butter slightly and mix with sugar, egg yolks, remaining milk, vanilla sugar, salt and grated lemon zest. Add the butter-sugar-egg mixture to the ripe dampfl and knead well. Cover and leave to rest in a warm place for another 30 minutes. In the meantime, prepare the filling for the Easter plait. Finely chop the candied cherries. Finely grate the marzipan and finely chop the almonds. Mix the cherries, marzipan, almonds and rum well.

And this is how the Easter plait is braided: On a floured work surface, roll out the dough. It should reach approximately a rectangle of 30×60 cm. Cut the dough horizontally 2x, there should be 3 pieces of 10×60 cm each. Put the filling in a piping bag and squirt some of the filling on the bottom edge of each dough piece. Brush the edges of the dough pieces with a little water and roll up tightly from the long side. Place dough rolls vertically. Press the three rolls together slightly at one end and form the strands into a loose o

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