Yeast braid with orange, cardamom and sesame – Easter recipes
Portions: 6 persons | Preparation: 90 minutes
The yeast braid in the form of a wreath should not be missing at Easter. This traditional Easter pastry, made with yeast, tastes fluffy and slightly sweet and can be served with colorful Easter eggs for Easter brunch.
Please review recipe:
- 1 cube of yeast
- 240 ml milk
- 280 g sugar
- 700 g flour
- 110 g butter
- 1 orange
- 1 tsp cardamom, or cinnamon
- 3 eggs
- 1 egg yolk, for brushing
- pinch of salt
- sesame, to taste
- eggs, boiled, colorful, to serve
- In a large bowl, pour 60ml warm milk and dissolve the yeast in it.
- Add 50g sugar and 70g flour.
- Stir everything and leave in a warm place until the dough starts to bubble.
- The rest Mix the milk with the butter and the remaining sugar.
- Heat over low heat until the butter has dissolved.
- Let everything cool to room temperature.
- In a separate bowl, mix 140g flour with the orange zest and ground cardamom.
- In In another bowl, beat the eggs with salt and set aside.
- Mix the cooled butter and milk mixture with the yeast mixture, eggs and flour mixture.
- Add the remaining flour and knead into a elastic, slightly sticky dough.
- Leave the yeast dough to rest in a warm place for about 2 hours.
- Divide the dough into 3 parts and form a roll from each part.
- Weave the rolls into a braid and tie the ends into a wreath.
- The yeast wreath min. 20 minutes walk n Leave.
- Coat the yeast plait with egg yolk and sprinkle with sesame, flaked almonds or pearl sugar.
- Bake the yeast plait in the oven at 190 degrees for 45-50 minutes.
Garnish the yeast wreath with colored Easter eggs and enjoy with jam and a cup of milk!
- kneading machine
- dough card
- kitchen brush