Yeast Plait
What is more valuable than gold in this day and age? Correct: flour and yeast! All of Germany is tying on its apron at this time and seems to be busy baking. If you’re one of the lucky ones who still managed to grab a few ingredients at your local supermarket, I’ve got the perfect recipe ready today for this year’s slightly different Easter season. A fluffy yeast plait, spread with butter and fruity jam makes the time at home much more pleasant!
Yeast Plait
Ingredients
- 350 g flour
- 150 ml lukewarm milk
- 1 packet dry yeast
- 5 tablespoons sugar
- 2 tablespoons soft butter
- 1 pinch of salt
- 1 egg
Instructions
- Dissolve yeast and sugar in milk, let stand for about 10 minutes. Knead all ingredients except butter into a dough. Knead in the butter until the dough is smooth. Form into a ball and let rise in a covered bowl until doubled in volume.
- Divide dough into three parts and shape them into strands of equal length. Braid into a pigtail. Place on a baking sheet lined with parchment paper and let rise, covered, for another half hour.
- Bake in the oven at 180 °C top/bottom heat for 30 to 35 minutes – if necessary, use a wooden stick to test whether the braid is ready. Allow to cool before cutting.
