Ingredients:
frozen yeast dough 500 g
raspberry jam 350 g
ground cinnamon 1 tsp
a handful of unsalted peeled pistachios + for decoration
wheat flour
Preparation:
Step 1
Defrost the dough. Put the jam in a ladle, add ground cinnamon, mix and cook until thick over medium heat for about 10 minutes, stirring occasionally. Cool.
Step 2
Lightly dust the work surface with flour. Roll out the dough into a rectangle approximately 45 x 30 cm in size. Chop a handful of pistachios.
Step 3
Spread the dough evenly with jam. If it is thick, you can grease it to the edges.
Step 4
Unfold a layer of dough with the long side facing you. Roll it into a tight roll in the direction away from you.
Step 5
Cut the roll lengthwise with a sharp knife into 2 equal strips. Place them side by side, cut side up. Cross one strip over another, then again and again and again and so on until the very end – as if braiding. Make sure that the cut of the dough always “looks” strictly upwards.
Step 6
Line a baking sheet with baking paper. Transfer the resulting bundle to a baking sheet, roll into a ring and fasten the ends. Leave in a warm place for about 30 minutes.
Step 7
Heat the oven to 170 °C and bake the braid for 25-30 minutes until golden brown. When serving, sprinkle with chopped pistachios.
Delicious!