Yeast Plait Recipe, a fine Bread not only for Easter
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
My Yeast Plait Recipe I present to you in this article. The yeast pastry is not only the classic at Easter but can sweeten every breakfast on Sunday.
A fine classic Easter plait need not hide behind any French brioche. I love my yeast pastry with butter and homemade jam. That’s how I like to start my weekends in a relaxed manner.
My step by step instructions for the great pastry will guide you to the perfect result. Have fun baking and good luck!
Table of Contents
1. Recipe Yeast Plait
Baked, photographed and written down by chef Thomas Sixt.
Simple tutorial for the preparation of yeast plait.
|500||g||flour (type 405 or 505)|
|30||g||fresh yeast (or 1 packet of dry yeast)|
|1||pc||egg yolk (to coat)|
|some||lemon peel abrasion (from an organic lemon)|
Sift the flour fresh into a mixing bowl with a flour sifter.
Press a depression into the flour.
Crumble the fresh yeast into the hollow or add it as powder.
Add a part of the lukewarm milk.
Let it ferment for 10 minutes.
Then knead the dough with a mixer and dough hooks starting from the flour cooler with the dissolved yeast.
Add the other ingredients to the dough:
–> soft or liquid butter,
–> the rest of the milk,
–> sugar, two eggs,
–> vanilla sugar, salt and
–> lemon grated.
Work well in the mixing bowl with the dough hooks.
Let dough rest
Stir until a smooth dough is formed, which beats bubbles and comes away easily from the bowl wall.
Leave the dough to rest for a good 15 minutes in a warm place, covered.
After the dough has rested, use a dough card to divide the dough into three equal parts.
Roll these parts into strands of a good 2 cm thickness by hand on the kitchen board.
Glue the ends of the three strands by pressing them together.
Braid a suitable braid and finish off well at the ends and place on a baking tray on baking paper.
Preheat the oven at 175-200° C.
Let yeast plait rise
Leave the finished plait to stand for another 15 minutes in a warm place.
Spread yeast plait
Spread a whisked egg yolk on the plait with a baking brush.
Bake and Serve
Bake the plait for about 35 minutes.
Let it cool down.
Then cut open and enjoy!
- Sprinkle the Easter plait with granulated sugar before baking.
- If you like, you can add 150g raisins to the dough.
2. Nutritional Values
3. Tips for Baking Yeast Plait
I have summarized the most important tips for you here:
- The yeast dough has a high proportion of flour. By adding yeast, the dough is loosened.
- The added milk strengthens the adhesive effect of the dough and makes the braid nice and soft inside.
- The soft or liquid butter we add makes the sweet bread moist.
- The eggs make the Easter plait tastier and conjures up the golden-yellow color in our pastry.
- The final brushing with egg yolk before baking makes our plait shine.
- All ingredients should be kept at a good temperature so that the yeast finds the necessary temperature for fermentation.
- Sift the flour before using it and make a well.
- Fresh yeast is best dissolved in lukewarm milk crumbled in the flour.
- You should knead your dough until it bubbles or comes away from the bowl.
- When you touch the dough, it should feel smooth and soft.
- Let your dough rest in a warm place at least twice for 15-20 minutes.
- I always put the dough in the oven, light on or temperature at 30°C.
4. More Matching Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!