Sweet yeast braid with pearl sugar and eggs – Easter cake recipe

8 persons | 55 minutes

The sweet tastes super fluffy and is great for Easter. The dough is made from fresh yeast and after a resting period it is plaited into a plait. Sprinkled with coarse sugar, it becomes a delicious yeast plait and can be enjoyed with the .

Rating: Ø 5 ( 2 votes )
Sweet yeast braid with pearl sugar and eggs - Easter cake recipe
Sweet yeast braid with pearl sugar and eggs - Easter cake recipe

8 persons | 55 minutes

The sweet tastes super fluffy and is great for Easter. The dough is made from fresh yeast and after a resting period it is plaited into a plait. Sprinkled with coarse sugar, it becomes a delicious yeast plait and can be enjoyed with the .

Rating: Ø 5 ( 2 votes )

Ingredients

  • 250 ml milk
  • 1 yeast cube, fresh
  • 70 g sugar
  • 1 egg
  • 1/2 tsp salt
  • 500 g flour, type 550
  • 75 g butter, soft
  • 1 egg yolk, for brushing
  • granulated sugar, at will

Instructions

  1. Dissolve the yeast in a bowl with 3 tablespoons of warm milk and stir in the sugar.
  2. Add the egg, the remaining milk, salt and the flour.
  3. Add the butter and knead everything into a smooth dough.
  4. The dough Cover with a cloth and leave to rise for 1 hour in a warm place.
  5. Knead the dough and divide into 3 pieces.
  6. Roll out 3 strands and braid into a loose plait.
  7. Place the yeast plait on a baking tray lined with baking paper and let 20 -Let rest for 30 minutes.
  8. Coat the yeast braid with egg yolk and sprinkle with granulated sugar.
  9. Bake the Easter cake in the oven at 180 degrees for approx. 20-25 minutes until golden yellow.

Cut the yeast braid into slices and enjoy with cream cheese and jam for Easter breakfast.

Utensils

  • food processor
  • bowl