Easter Bun
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 packet yeast (dry yeast)
- 1 pinch (s) salt
- 80 g butter or mararine (also semi-fat), melted
- 80 g suar
- 250 ml coconut milk
- 1 egg (s)
- 2 egg yolks
- 2 packs vanilla sugar
Print Recipe
Pin Recipe Instructions
- Shake the coconut milk well, put it in a saucepan and heat it up slightly together with the vanilla sugar.
- Put all the other ingredients in a bowl and use the dough hook of the hand mixer to make a smooth dough. Let it rise in a warm place for about 30 minutes.
- Knead again vigorously and divide into three parts. Roll the pieces into pieces of equal length and weave them together. Place the braid on a baking sheet lined with baking paper and cover with a kitchen towel. Let rest for approx. 30 - 40 minutes.
- Bake in a preheated oven at 180 ° C for approx. 40 to 50 minutes.
- Tips: Cover the dough well overnight after braiding (so that it does not dry out) in the refrigerator, then bake the next morning. So you can eat it fresh for breakfast.
- Brush the freshly baked plait with warmed jam (orange or apricot) and sprinkle with desiccated coconut.
- If you want the braid to be a wreath, grease a springform pan and place the braided braid inside. Cover and let rest until baked.
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