Braid With Hazelnut Cream

A few simple ingredients and hazelnut cream for the filling are needed to prepare this cake

To prepare the basic plait dough, it is convenient to use the planetary mixer or the bimby. If you use the bimby, the ingredients can be weighed when you put them in, and it will not be necessary to heat the milk and soften the lard as this can be done in the mug at 40° for 20 seconds on speed 1. If instead you are using a planetary mixer, the milk must be warm and the lard previously softened. So, this first step involves mixing the milk, lard and sugar for about 1/2 minute (with the bimby speed 1). Then add the egg and brewer's yeast. Mix for a further 20 seconds (with the bimby speed 1). Add the flour and salt (with the bimby 4 minutes speed spike; with the planetary mixer 5 minutes).

Transfer the dough into a bowl after forming a ball and cover with a tea towel. Leave to rise for 2 hours, until doubled.

When it has risen, take the dough and divide it into three equal parts. Roll out each of the parts with a rolling pin, forming rectangles.

Stuff each one with the hazelnut cream, create cylinders by rolling them carefully on themselves without letting the cream spill out, closing both ends. The three rolls must then be joined at the ends at the top so that they can be plaited together to form the plait.

Place in a baking tray on baking paper and leave to rise for 30 minutes. Bake in a ventilated oven at 180° for the first 10 minutes, then lower the temperature to 160° and bake for another 20 minutes or so.

Bake and sprinkle with vanilla icing sugar.