Yeast Plait for Beginners
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour (type 405)
- 1 cube fresh yeast (cooling shelf)
- 0.25 liter ¼ milk
- 75 g butter
- 50 grams sugar
- 2 medium egg (s)
- 1 packet vanilla sugar
- 0.5 teaspoon ½ salt
- 0.5 ½ lemon (s), untreated, remove the grated zest
- 50 g flaked almonds
- 2 tablespoon heavy cream or condensed milk
Print Recipe
Pin Recipe Instructions
- Don`t be afraid of yeast dough and fresh yeast! If you follow a few basic rules, yeast dough is a very simple dough that you don`t need to be a special baker to make it. It is important to note that yeast is a living being that likes it warm and humid. It unfolds its buoyant force best at body temperature, i.e. approx. 37 ° C. Yeast doesn`t like fat or salt. Yeast needs time and muscle power: The dough should be kneaded well and smoothly and then needs rest to rise.
- So that the yeast can make the dough particularly light and fluffy, it is best to get it off to a good start: the so-called pre-dough. We start with a large bowl, preferably made of glass or enamel (these materials conduct heat well to the dough). The yeast dough - when it rises - takes up two to three times its original volume, so don`t make the bowl too small.
- Put 500 g of wheat flour in the bowl. Preheat the oven to 50 ° C (lowest setting) and switch it off. Put 1/4 liter of milk in a saucepan and warm to hand warmth. Make a crater in the middle of the flour and fill this crater with half of the warm milk. Branch off 1 teaspoon of the weighed sugar and add to the milk in the crater. Unpack the yeast cube and crumble into it. Carefully stir in the milk, sugar and yeast mixture with the handle of a spoon. Now wet a kitchen towel under warm water, squeeze it out well, place it over the bowl and put it in the oven. This liquid pre-dough contains everything yeast needs to wake up from its cold shelf sleep.
- After 20 minutes, the pre-dough has blistered and is ready for further processing. Now add the remaining sugar and the remaining warm milk, the soft butter at room temperature (best cut into pieces), salt, 1 egg, 1 packet of vanilla sugar and the lemon zest and knead carefully with both hands to form a dough. At first it is a sticky matter, but the more homogeneous the dough is, the less it sticks. The dough is good if it is evenly pliable and separates from the bottom of the bowl. If it stays very sticky, the dough is too moist (too much liquid). Simply knead in enough flour slowly, tablespoon at a time, until the dough is easy to work with. Shape the dough into a ball, sprinkle some flour over it. Preheat the oven again to 50 ° C and switch it off. Dampen the towel with warm water again, cover the bowl with it and put it in the oven to go. Let rise for another 20-30 minutes. The dough should get two to three times its volume.
- Remove the dough and preheat the oven to 200 ° C. Sprinkle some more flour over the risen dough (to prevent it sticking) and knead well with both hands. Cover a baking sheet with a sufficiently large piece of baking paper. Divide the dough into 3 equal parts and roll them into 30 to 40 cm long sausages (you may need a little flour to prevent it from sticking). Combine the sausages on the baking sheet at the top by kneading or pressing them lightly. Now loosely braid the three strands together. Connect the lower end by kneading it lightly. Let the braid rest for another 10 minutes.
- Break open the second egg, separate and put only the yolks in a cup. Mix with two tablespoons of cream or condensed milk. Brush the yeast plait with it and sprinkle with about 50 g flaked almonds. The egg yolk mixture ensures on the one hand that the almonds adhere and on the other hand for a beautiful, shiny brown color.
- Now put the braid in the preheated oven and bake for about 25 minutes until golden brown. After 20 minutes you should keep an eye on the braid so that it does not get too dark or too dry.
- The baking performance varies depending on the oven, so stick to it the first time and observe (the oven can also be opened briefly for this, as this does not damage the dough). The braid is ready when it`s a nice golden brown color and smells nice. It tastes best warm with coffee. However, it can also be kept for 3-4 days in foil.
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