Classic yeast braid for Easter brunch
Portions: 4 persons | Preparation: 115 minutes
The yeast plait is a classic sweet pastry made from yeast dough that is often baked for special occasions such as Easter or Christmas. It consists of several strands of dough that are intertwined and brushed with eggs to create a glossy finish. Raisins, almonds or other toppings are often added to give the yeast braid a special touch. It’s a popular part of breakfast or the coffee table.
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- 500g wheat flour
- 50g sugar
- 1 packet of dry yeast
- 1 pinch of salt
- 4 eggs, medium
- 200ml milk
- 100g butter
- Sesame, optional
- dough sheet
- baking sheet
- baking paper
- Put the flour, sugar, dry yeast and salt in a bowl.
- Add the eggs, milk and butter and knead everything into a smooth dough.
- Let the dough rise covered in a warm place for about 30 minutes.
- Out of the Form 6 strands of dough and braid into a plait.
- Place the plait on a baking tray lined with baking paper and let it rise for another 30 minutes.
- Bake the yeast plait in a preheated oven at 180 degrees for 25-30 minutes.
For an extra good crust, an egg yolk can be whisked with a pinch of milk and brushed onto the plait before baking it in the oven.