Yeast Plait Recipe, a fine Bread not only for Easter

Baked yeast plait recipe picture
Freshly baked yeast plait as an Easter plait

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

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!

Strawberry fruit spread
Strawberry jam close-up while spreading bread.
My strawberry jam recipe as suitable spread I show you in another post. © Foodphotographer Thomas Sixt

1. The dough for a successful yeast pastry

What do our ingredients do?

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

2. Tips and tricks for the perfect Easter plait

3. Yeast plait recipe

Yeast plait, a traditional pastry

A recipe for successful baking, photographed and written down by professional chef Thomas Sixt.

Servings 4 Portions
Calories 2063
Total Time 75 Min.
I will show you how to bake your own yeast plait in this original recipe step by step with all the tips. How to make your Easter plait perfectly at home you will find out in this article with many step by step photos.

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Baked yeast plait recipe picture
Freshly baked yeast plait as an Easter plait

Preparation Time

15 Min.

Cook Time

60 Min.


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)


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

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.

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

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

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

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

Yeast braid fresh dough

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

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

Spread the yeast plait with egg yolk before baking

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

Braised yeast with jam
Easter brunch with yeast plait

Bake the plait for about 35 minutes. Let it cool down. Then cut open and enjoy!

My Tip:

  • Sprinkle the Easter plait with granulated sugar before baking.
  • If you like, you can add 150g raisins to the dough.

4. Calories and nutritional values

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