Germzopf

For the yeast plait, put flour, sugar, vanilla sugar in a mixing bowl, form a hollow in the middle and crumble in the yeast.

Mix lightly with the milk and wait a little. Then add the rum, melted butter and salt and beat for about 10 minutes with the dough hook of the food processor until the dough separates nicely from the sides of the bowl.

Cover the mixing bowl and place in warm water to rise. When the dough has doubled in size, beat together again.

Braid into a pigtail, brush with yolk batter (mix the yolks with the me) and sprinkle with hail sugar or flaked almonds

Cover and let rise for another 1/2 hour. Bake for 40-45 minutes at 175 °C in a preheated oven.

Preparation Tip:

The Germzopf can also be sprinkled with flaked almonds instead of hail sugar.

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