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Malabi Braid

Servings 2 cakes 30 cm long
Author Natalie

Ingredients

For the dough:

  • 500 grams all-purpose flour
  • 10 grams active dry yeast
  • 100 grams soft butter
  • 100 grams sugar
  • 2 large eggs
  • 180 ml. milk
  • Pinch of salt
  • 1 tsp. vanilla extract

For the cheese filling:

  • 500 grams ricotta or Farmer’s cheese
  • 100 grams sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 30 grams cornstarch or all-purpose flour
  • 1 tsp. rose water
  • 100 grams frozen raspberries not thawed
  • 80 grams roasted pistachios coarsely chopped

For brushing:

  • 1 beaten egg
  • Light brown sugar

For decoration:

  • Sugar powder

Instructions

Dough:

  1. Place flour, yeast, butter, sugar, eggs, milk, vanilla and salt in a mixer bowl with a kneading attachment and knead for 10-12 minutes until you get a slightly sticky dough.
  2. Cover the bowl and allow rising for 1-2 hours in a warm place until the dough almost doubles its volume.

Cheese filling:

  1. In a bowl place cheese, sugar, eggs, vanilla, salt, cornstarch and rose water and mix well until combined.

Assemble the cakes:

  1. Divide the dough into 2 pieces.
  2. On a floured surface, roll each part of the dough into a rectangle of about 1/2 cm thick.
  3. Spread half of the filling in the center third of the rectangle and sprinkle with frozen raspberries and chopped pistachios.
  4. Cut the two thirds on the sides into strips and braid in a cross-section over the filling.
  5. Place the cake in a bread loaf cake pan lined with slightly greased baking paper.
  6. Create another cake with second part of the dough with the rest of the filling, raspberries and pistachios.
  7. Cover the cakes and allow rising for about an hour or until almost doubled in volume.

Baking:

  1. Preheat oven to 170 Celsius degrees.
  2. Brush the cakes with beaten egg and sprinkle with sugar.
  3. Bake the cakes for 30-35 minutes or until they turn golden brown.
  4. Before serving, sprinkle with powdered sugar.

Recipe Notes