Easter yeast plait

Name: Easter yeast plait
Cook time: 40 min
Total time: 40 min
Yield: 22
Ingredients: 500 g Flour; 50–75 g Sugar; 7-10 Tbsp 1 P. Vanillin sugar; 7-10 Tbsp Salt; 1⁄4 l + 2 tablespoons of milk; 1 cube (42 g) fresh yeast; 75 g soft butter; 1 egg + 1 egg yolk (size M); 7-10 Tbsp Flour; 3 TABLESPOONS Sugar crystals; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 22

500 g Flour
50–75 g Sugar
7-10 Tbsp 1 P. Vanillin sugar
7-10 Tbsp Salt
1⁄4 l + 2 tablespoons of milk
1 cube (42 g) fresh yeast
75 g soft butter
1 egg + 1 egg yolk (size M)
7-10 Tbsp Flour
3 TABLESPOONS Sugar crystals
baking paper

Directions

1
Mix flour, sugar, vanilla sugar and 1 pinch of salt in a large mixing bowl.
2
1⁄4 l Warm milk lukewarm, crumble yeast into it and dissolve it while stirring. Add butter in flakes and 1 egg to the flour mixture. Add yeast milk and knead everything with a hand mixer for at least 5 minutes.
3
Cover and leave in a warm place for about 45 minutes until the volume has approximately doubled.
4
Knead the dough on a lightly floured work surface again with your hands. Divide into 3 pieces. Form each piece into a strand (approx. 40 cm long) on a little flour. Place the 3 strands next to each other and press the ends together on one side.
5
Braid strands to the braid. Press the dough ends together. Place diagonally on a baking tray lined with baking paper. Cover and leave to rise in a warm place for about 30 minutes.
6
Por photo: Whisk together the forest, waiting egg yolk and 2 tablespoons of milk. Spread the plait for about 15 minutes and sprinkle with sugar crystals. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 35 minutes. Let cool down on a cake rack.
7
It goes well with butter.