Easter plait
easy
90 mins
90 mins
Ingredients
- 100 ml Milk
- 100 g Sugar
- 1 cube (42 g) fresh yeast
- 500 g Flour
- 2 Eggs (size M)
- 100 g Butter or margarine
- 7-10 Tbsp grated peel of 1 untreated lemon and orange
- 1 package (100 g) Grated chocolate
- 4 packs (25 g each) crushed pistachio kernels
- 100 g Raisins
- 3 TABLESPOONS Rum
- 1 Egg yolk (size M)
- 7-10 Tbsp Flour
Directions
- 1
Warm milk with a little sugar until lukewarm. Dissolve yeast in it. Make a pit in the flour and add the milk-yeast mixture. Cover with some flour. Leave in a warm place for about 5 minutes.
- 2
Then knead with the remaining sugar, eggs, fat, lemon and orange peel to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, mix chocolate, pistachios, raisins and rum together. Roll out the dough on a floured work surface to a thickness of approx. 5 mm and divide crosswise into 3 pieces. Spread the pistachio mixture on top and moisten the edges with water. Roll up each piece individually. Then weave the 3 rolls into a plait. Stir egg yolk with 1 tablespoon of water until smooth and brush the plait with it. Leave to rise again for another 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 40-45 minutes.
- 3
Roll up each piece individually. Then weave the 3 rolls into a plait. Stir egg yolk with 1 tablespoon of water until smooth and brush the plait with it. Leave to rise again for another 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 40-45 minutes. Take out and let cool down. Results in approx. 12 pieces
Nutrition Facts
380 kcal
50 g
16 g
9 g
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