Easter plait

Name: Easter plait
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 17
Ingredients: 500 g Flour; 30 g Yeast; 40 g Sugar; 1 pinch Salt; 1/8 l tepid milk; 80 g soft butter or margarine; 2 Eggs (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Raisins; 25 g crushed pistachio kernels; 7-10 Tbsp Fat and breadcrumbs; 100 g Icing sugar; 7-10 Tbsp juice of 1/2 lemon

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 17

500 g Flour
30 g Yeast
40 g Sugar
1 pinch Salt
1/8 l tepid milk
80 g soft butter or margarine
2 Eggs (size M)
7-10 Tbsp grated rind of 1 untreated lemon
150 g Raisins
25 g crushed pistachio kernels
7-10 Tbsp Fat and breadcrumbs
100 g Icing sugar
7-10 Tbsp juice of 1/2 lemon

Directions

1
Put the flour in a bowl. Make a depression in the middle. Add crumbled yeast, sugar, salt and some milk. Covered with some flour and let it rise for about 20 minutes. Add fat, eggs and lemon peel and knead to a smooth dough.
2
Knead in raisins and pistachios (some are kept for decoration). Leave the dough to rise in a warm, covered place for 30 minutes. Knead and form into a roll of about 30 cm. Place in a yeast plait tin (30 cm long) greased and sprinkled with breadcrumbs. Cover and leave to rise again for about 20 minutes. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/4 hours. Cover if necessary. Turn out of the tin and let cool down. Stir icing sugar with lemon juice until smooth.
3
Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/4 hours. Cover if necessary. Turn out of the tin and let cool down. Stir icing sugar with lemon juice until smooth. Spread the plait with it and sprinkle with the remaining pistachios. Leave to dry
4
Preparation time: approx. 1 1/2 hours (without waiting time)