Easter basket and yeast plaits

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Warm the milk slightly. Crumble the yeast and mix it with the milk. Put flour, sugar, fat, salt and cardamom in a bowl. Pour yeast milk over it and stir with the dough hooks of the hand mixer until a smooth dough is formed. Cover and leave to rise in a warm place for 30 minutes. Form about 2/3 of the dough into a roll.

2. 2

   Cut into 12 pieces and roll 12 strands of 15 cm long and 2 cm Ø. Braid 3 strands to a plait and press the ends together. For the basket, form 10 small strands of 2 cm long and 1 cm Ø and 2 strands of 20 cm long and 1 cm Ø from the remaining dough. Weave the 10 strands into a lattice and place them over a small ovenproof dish (e.g. cup), pressing the ends together slightly. Turn the 2 strands into a cord, close it to form a ring and place everything on a baking tray. Let the dough rise for another 20 minutes. Stir the egg yolk and 1 teaspoon of water until smooth and brush everything with it. Sprinkle two plaits with almond slivers and two with sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. Remove and let cool. Remove the basket from the pan, turn it over and place the ring on top.

3. 3

   Let the dough rise for another 20 minutes. Stir the egg yolk and 1 teaspoon of water until smooth and brush everything with it. Sprinkle two plaits with almond slivers and two with sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. Remove and let cool. Remove the basket from the pan, turn it over and place the ring on top. If necessary, fix it with wooden skewers. Fill the baked yeast basket with coloured eggs or sweets as desired

4. 4

   Basket total 4380 kJ/ 1040 kcal. per plait approx. 2190 kJ/ 520 kcal