Bake yeast plait – with our recipe you will succeed in the classic for Easter!
Can you still remember how it smelled at Easter at your grandma’s? Yes, after freshly baked yeast plait, which was always very fluffy, fluffy and juicy! And tasted wonderful, didn’t it? Whether with almonds or raisins or just baked until golden brown, a yeast plait is a traditional part of Easter brunch. The finely scented pastry made from yeast dough is the absolute classic on our menu during the Easter season. It is even hard to imagine that it could be missing from the festive table. However, many people prefer to buy a freshly baked butter plait directly from the nearby bakery. Today, however, we want to encourage you to make your own yeast dough and bake the popular Easter braid yourself. In the following we will show you a classic recipe so that you can easily bake a yeast plait. And this will be in no way inferior to the baked goods from the baker! Guaranteed! Here is the link to the recipe and the baking instructions.
Anyone who has the courage to try Grandma’s recipe can bake yeast plaits.
Baking yeast plaits made easy: The classic recipe for Easter
Many people think it is too complicated to bake yeast dough yourself. Also, the whole process of preparation takes a lot of time and then the result might be a bit disappointing. Are you kidding me? Are you serious when you say that! Exactly the opposite is what we want to prove to you in the next few lines. The classic butter braid made from yeast dough is not difficult to prepare. Still warm and fresh out of the oven, you can’t beat it. It’s so fluffy you can pluck it instead of cutting it! The little ones in particular are happy about a fluffy and freshly baked yeast plait. Therefore, in most cases, the fragrant pastries quickly disappear from the table!
It also goes wonderfully with coffee!
Bake a classic recipe for yeast plaited bread
For a sweet, juicy and finely scented yeast plait you need the following ingredients:
- 400 grams of wheat flour;
- 150 to 170 ml lukewarm milk (it’s better to start with a little milk and add more if the dough gets too stiff!);
- ½ cube of fresh yeast or 1 packet of dry yeast;
- 60 g sugar, a little more depending on taste;
- 1 packet of vanilla sugar;
- 7 grams of salt;
- 75 g softened butter;
- 2 eggs;
- 1 piece vanilla bean scraped pulp;
- ¼ teaspoon grated lemon zest
To finish the yeast plait you need a medium-sized egg yolk and 1 teaspoon of milk for brushing. If you like, you can also use granulated sugar or decorate the baked butter braid with flaked almonds and raisins!
Raisins give the yeast braid a fine fruity aftertaste for Easter.
Preparation explained step by step
- Put the flour in a large bowl and form a well in the middle. Crumble in the yeast and pour some of the room temperature milk and a pinch of sugar on top. Leave this pre-dough covered for ten minutes.
- Then add all the other ingredients except for the butter to the pre-dough and knead it with the dough hook of your mixer. Some prefer to diligently knead the pre-dough by hand. You have to knead the pre-dough until you get a reasonably smooth dough. Only now add the lukewarm butter, cut into small pieces. The butter will later add a shine to all your pastries.
As you can see, making a yeast plait is not too complicated.
- The rest of the milk, salt, vanilla pulp and lemon zest are now added to this dough in the bowl. Now you need to mix all the ingredients together well. Let this knead in the mixer for about 10 minutes until the dough is absolutely smooth and easily detaches from the edge of the bowl.
- Dust the finished yeast dough with a little flour and cover it with a cloth. Then let it rise in a warm place for about 1 hour.
- Wait until the volume has roughly doubled, then transfer the dough to a lightly floured work surface.
Have you ever baked anything with yeast dough yourself?
How can you successfully braid a yeast braid?
After you have prepared the yeast dough correctly and it has doubled in volume after about an hour of waiting, the most important thing comes: braiding the yeast plait! This Easter pastry has a typical shape. To get them, you must first divide the finished yeast dough into three equal pieces. Then you form them into strands. Place the three strands next to each other and start braiding the yeast braid. Our tip is: don’t start at one end, braid from the middle. Then you will be better able to braid the yeast. Always alternately place a strand from left to right over the current center piece. The process is very similar to braiding hair in pigtails!
Braiding a yeast braid is not a witchcraft!
When you have braided the first half almost to the end, gently connect the end pieces together with light pressure. Do the same with the other half of the braid. Your beautifully formed plait must now rest on a baking tray lined with baking paper and covered with a cloth for another 30 minutes.
It’s really fun to make a yeast braid for Easter.
The eye-catcher on the breakfast table at Easter!
Finally bake and decorate the yeast braid
Preheat the oven to 175 ° C top and bottom heat. Before you put the yeast plait in the oven to bake, it is advisable to brush it with whisked milk and egg yolk. Depending on your preference, you can sprinkle it with nuts or just granulated sugar. Or leave it pure! Bake your yeast braid in the preheated oven for 25 minutes. It shouldn’t be too brown. You can cover it if necessary to avoid possible overcooking.
With pistachios and cinnamon, the classic Easter pastry simply tastes great!
This classic recipe for Easter plaited bread can easily be modified. Adding new ingredients always gives a different flavor. The children can spread jam on their pieces of yeast plaited bread at breakfast and get more sweetness in the taste. In addition, a yeast plait with raisins or with a quark and cinnamon filling goes well with any coffee hour in the afternoon. As you can see, this pastry is a must during the Easter season. But it can also be baked for other occasions and traditional festivals. The important thing is that the yeast plait always tastes heavenly, big and small!
The traditional Easter pastries are very popular!
The yeast braid tastes delicious with raisins and flaked almonds!
It goes well with jam!
A yeast braid is often the center of Easter decorations at home!
Enjoy your meal!