Easter plait

Name: Easter plait
Cook time: 35 min
Total time: 1 h 45 min
Yield: 22
Ingredients: 500 g Flour; 1 pinch Salt; 1 package Vanillin sugar; 1 1/2 TABLESPOONS Sugar; 1 egg (size M); 75 g soft butter; 250 ml + 2 tablespoons of milk; 1 cube (42 g) Yeast; 1 Egg yolk (size M); 7-10 Tbsp 1 1/2 - 2 tablespoons of granulated sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

Golden yellow crust and fluffy dough - a fresh yeast plait is pure joy. We will show you our best recipe for Easter plait as if it was made by a baker.

COOK TIME
35 mins

TOTAL TIME
105 mins

Ingredients

Servings: 22

500 g Flour
1 pinch Salt
1 package Vanillin sugar
1 1/2 TABLESPOONS Sugar
1 egg (size M)
75 g soft butter
250 ml + 2 tablespoons of milk
1 cube (42 g) Yeast
1 Egg yolk (size M)
7-10 Tbsp 1 1/2 - 2 tablespoons of granulated sugar
7-10 Tbsp Flour
baking paper

Directions

1
Mix flour, salt, vanillin sugar and sugar in a large bowl. Press a depression into the flour. Heat 250 ml milk in a small pot lukewarm, crumble yeast into it and dissolve it while stirring.
2
Pour milk carefully into the bowl. Spread the egg and butter in flakes on the edge of the flour. Knead all the ingredients with the dough hook of the hand mixer from the centre to a smooth dough until it comes away from the bowl wall. Cover and leave to rise in a warm place for about 40 minutes.
3
Then knead again with your hands on a lightly floured work surface. Divide the dough into three. Form a strand (approx. 43 cm long) from each piece of dough. Weave a braid from the strands. Carefully place on a baking tray lined with baking paper, cover and leave to rise in a warm place for about 30 minutes.
4
Whisk the egg yolk and 2 tablespoons of milk. Carefully brush the plait with it, sprinkle with decorating sugar and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes. Remove from the oven, place on a rack and allow to cool.