Summary

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

1. Shake the coconut milk well, put it in a saucepan and heat it up slightly together with the vanilla sugar.
2. 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.
3. 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.
4. Bake in a preheated oven at 180 ° C for approx. 40 to 50 minutes.
5. 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.
6. Brush the freshly baked plait with warmed jam (orange or apricot) and sprinkle with desiccated coconut.
7. 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.