The recipe written here is for two braids, but I divide the final dough into thirds, because I like so many different filling combinations. That way I have three smaller ones, 4 to 6 servings each. The pictures of this post are of less than half of one of those finished braids. This time I used some prune lekvar and cinnamon sugar with nuts I had left over from this recipe. Combinations I use regularly are: almond paste with toasted almonds; walnut and quince paste, ricotta with raisins; ricotta with apples; walnut paste and chocolate chips. And after the egg glaze I usually sprinkle with regular white sugar.
|if you first make small indentations with the rolling pin it´s easier to roll into an even thickness|
|Dough with three folds three times, ready for the fridge|