Classic yeast braid for Easter brunch

Portions: 4 persons | Preparation time: 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.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

Portions: 4 persons | Preparation: 115 minutes

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

Tip!

Bruschetta bread baked with tomatoes and mozzarella

To the recipe

Season: Easter | Region: Europe | Preparation: Bake | Menu: Pastries | Cuisine: German recipes

Ingredients

500g wheat flour
50g sugar
1 packet of dry yeast
1 pinch of salt
4 eggs, medium
200ml milk
100g butter
Sesame, optional

Utensils

bowl
dough sheet
baking sheet
baking paper

Instructions

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.