Yeast Plait Recipe, a fine Bread not only for Easter

Baked yeast plait recipe picture
Yeast plait as an Easter plait Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
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!

1. Recipe Yeast Plait

Yeast Plait

Baked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 2063
Total Time 75 Min.

Simple tutorial for the preparation of yeast plait.

Rate Now!

5.00 from 420 ratings

Baked yeast plait recipe picture
Yeast plait as an Easter plait Recipe Image © Thomas Sixt

Preparation Time

15 Min.

Cook Time

60 Min.

Ingredients

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)

Instruction

Yeast dough ingredients in a mixing bowl
Put the yeast dough ingredients in a bowl

Prepare dough

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.

Mix the yeast dough
Mix the yeast dough with the kneading paddle of the food processor.

Knead dough

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.

Yeast dough for the Easter braid

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.

Dough sausages for yeast plaits

Process dough

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.

Braid yeast plaits

Form plait

Glue the ends of the three strands by pressing them together.

Yeast braid fresh dough

Preheat oven

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.

Braided yeast risen
risen Easter braid

Let yeast plait rise

Leave the finished plait to stand for another 15 minutes in a warm place.

Spread the yeast plait with egg yolk before baking

Spread yeast plait

Spread a whisked egg yolk on the plait with a baking brush.

Braised yeast with jam
Easter brunch with yeast plait

Bake and Serve

Bake the plait for about 35 minutes.

Let it cool down.

Then cut open and enjoy!

Video

My Tip:

  • 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:

Yeast braid fresh dough
Fresh yeast plait on the baking tray © Thomas Sixt Food Fotograf

4. More Matching Ideas

Comments, Cooking Questions and Answers

5.00 from 420 ratings

Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!