Greek Style Easter Braid
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 750 g spelled flour, 630
- 60 g yeast
- 100 g suar
- 375 ml milk, lukewarm
- 75 g butter, melted
- 1 pinch (s) salt
- 1 egg (s)
For decoration:
- 5 egg (s), hard-boiled red colored
- sesame
Print Recipe
Pin Recipe Instructions
- Prepare a smooth yeast dough from the dough ingredients. Everyone has their preferred method.
- Cover it with a plastic bag and let it rise for about 30 minutes.
- Then knead again well and divide the dough into 5 parts. 3 of them a little larger and 2 smaller parts.
- Shape the three larger parts into about 40-50 cm long strands and braid them into a braid. Lightly press the braid in the middle with a rolling pin.
- Shape the two smaller pieces of dough into approx. 60 cm long strands and place them in the middle of the braid, wrapped in a cord. There should be room for 5 eggs in this cord, each in the free hollows in between.
- Grease the boiled eggs a little with oil and place them in the center of the hollows. Brush the braid with egg milk and, if you like, sprinkle with sesame seeds as well.
- Put the whole thing on a baking sheet and cover again for about 15 minutes.
- In the meantime, heat up the oven.
- 180 ° C circulating air or 200 ° C top / bottom heating.
- Then let the braid bake for about 45 minutes.
- After the first 10 minutes of baking, reduce the temperature by approx. 20 ° C.
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