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!
1. The dough for a successful yeast pastry
What do our ingredients do?
- The yeast dough has a high flour content. By adding yeast the dough is loosened.
- The added milk strengthens the sticking effect of the dough and makes the plait inside nice and soft.
- The soft or liquid butter that we add makes the sweet bread juicy. You must not use too much butter, otherwise the yeast will not work.
- The eggs make the Easter plait tastier and conjure the golden-yellow colour into our pastry. The final brushing with egg yolk before baking makes our plait shine.
2. Tips and tricks for the perfect Easter plait
- All ingredients should be kept well tempered so that the yeast finds the temperature necessary for fermentation.
- Sieve the flour before processing and form a hollow.
- Fresh yeast is best dissolved in the flour cooler in crumbled form with lukewarm milk.
- You should knead your dough until it bubbles or comes off the bowl.
- When you touch the dough, it should feel smooth like a very soft rubber ball.
- Leave your dough to rest in a warm place for 15-20 minutes at least twice.
3. Yeast plait recipe
- 500 g flour type 405 or 505
- 30 g fresh yeast or 1 packet of dry yeast
- 70 g sugar
- 200 ml lukewarm milk
- 70 g soft butter
- 5 g salt
- 2 pc eggs
- 1 pc egg yolk to coat
- 1 packet vanilla sugar
- 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.
- 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.
- Leave the finished plait to stand for another 15 minutes in a warm place.
- Spread a whisked egg yolk on the plait with a baking brush.
- 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.