Original Swabian Yeast Plait
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 grams flour
- 1 cube yeast, fresh
- 0.5 teaspoon ½ salt
- 350 ml milk, lukewarm
- 125 g butter, liquid, lukewarm
- 60 g suar
- 1 egg (s)
- Flour for the work surface
- possibly lump sugar
- possibly almond flakes or almond sticks
- possibly raisins
For painting:
- 1 egg yolk
- some sweet cream, possibly
Print Recipe
Pin Recipe Instructions
- Put all the ingredients (with or without raisins, depending on your taste) in a large plastic bowl. Knead with the dough hook of the hand mixer (or the food processor) until the dough is nice and smooth and detaches from the edge of the bowl (the longer, the better the dough).
- At the end the dough should have a consistency like a spaetzle dough, so don`t be alarmed - it won`t be a normal yeast dough that you can knead with your hands, but rather a relatively liquid one. After baking, it turns out that this is what makes the delicious braid. Then close the bowl with the lid and let the dough rise.
- When the volume has at least doubled, fall onto the lightly floured work surface and, without kneading it again, divide it into 3 equal pieces. If possible, don`t use extra flour, otherwise the braid will be too dry later. Then braid the braid, place it diagonally on the baking sheet and let rise again.
- When the braid has gone nicely, brush with the egg yolk and cream mixture and sprinkle with sugar and almond flakes or sticks as desired. Bake at 180 ° C (convection) for approx. 20 - 25 minutes.
- After 20 minutes, test with a wooden skewer whether the dough is still sticky inside. If not, take it out of the oven.
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