Easter yeast plait

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   First, dissolve the yeast. There are two ways to do this: 1 1⁄4 Warm up l milk to body temperature (check with your little finger!), remove from the stove. Crumble the yeast into it and stir until the yeast has completely dissolved.

2. 2

   Or crumble the yeast and mix it in a bowl with 1 teaspoon of sugar - this will make the yeast liquid.

3. 3

   Mix 500 g flour, 75 g sugar and 1 pinch of salt in a bowl. Press a depression into it. Pour in yeast milk or 1⁄4 l milk lukewarm, pour milk and liquid yeast into the bowl. Spread butter in pieces and egg on the edge of the flour.

4. 4

   Never put fat directly on the yeast, otherwise it will not rise well.

5. 5

   Preheat oven (electric cooker: 50 °C). Knead all the ingredients from the centre using the dough hooks of the mixer until the dough separates from the bowl wall as a compact dumpling. Switch off the oven.

6. 6

   Continue kneading the dough vigorously with your hands on a floured work surface until the dough looks nice and smooth.

7. 7

   Cover the bowl with a damp tea towel or cling film. Put it in the warm oven or in a warm place without draughts. Leave to rise for about 45 minutes. The dough has risen sufficiently when it has doubled in volume and the hollow that forms when you press in with your finger is immediately restored.

8. 8

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Knead the dough well again, this will increase the yeast's power of attraction. Divide the dough into 3 portions and form each into rolls of approx. 55 cm length.

9. 9

   Place the ends of the rolls on top of each other, pushing the outer rolls under the middle one and pressing everything well together.

10. 10

    Use the 3 strands to loosely weave a braid. Press the ends together again. Line a baking tray with baking paper. Lay the braid diagonally on top. Leave in a warm place for another 20-25 minutes.

11. 11

    Whisk the egg yolk and 2 tablespoons of milk. Spread the plait with it. Sprinkle with sugar crystals. Bake in a hot oven for about 25 minutes. About 10 minutes before the end of the baking time, cover the plait with aluminium foil if necessary. Then take it out and let it cool down.

12. 12

    Yeast dough only tastes really good fresh. If there is anything left of this large plait, it can be frozen and baked up again.

Nutrition Facts

KCAL
140 kcal

CARBS
21 g

FATS
5 g

PROTEINS
3 g