Whole Grain Easter Braid
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour (whole wheat or whole spelled flour)
- 1 cube yeast
- 1 tablespoon sugar
- 300 ml milk
- 3 egg yolks
- 1 pinch (s) salt
- 100 g butter
- 100 g honey
- 0.5 ½ lemon (n)
- 150 g raisins
- 150 g almond (s), chopped
- 1 egg yolk
- 2 Table spoons milk
Print Recipe
Pin Recipe Instructions
- Sieve the flour into a bowl, put the crumbled yeast, sugar and a few tablespoons of lukewarm milk in a hollow in the flour. Mix with a little flour to make a pre-dough and let rise for 15 minutes.
- Put honey, egg yolks, the melted, lukewarm butter, salt, raisins, almonds and some of the lukewarm milk on the edge of the flour and knead thoroughly. Gradually add enough milk to create an elastic dough. It is kneaded until it has a silky shine and comes off the bowl well. Cover with a cloth and let rise for 60 minutes.
- Cut into three parts and shape each into a 50cm long roll, braid into a plait. Place on the baking sheet, cover again and let rise for 30 minutes. Whisk the egg yolks with milk, brush the plait with it.
- Sprinkle with flaked almonds or granulated sugar as desired. Bake at 180 degrees for about 35-40 minutes.
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