Yeast Plait Recipe, a fine Bread not only for Easter
from Thomas Sixt
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!
My strawberry jam recipe as suitable spread I show you in another post. © Foodphotographer Thomas Sixt
Table of Contents
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
Yeast plait, a traditional pastry
A recipe for successful baking, photographed and written down by professional chef Thomas Sixt.
|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.
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.