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World’s best yeast braid: the perfect recipe for Easter

World's best yeast braid: the perfect recipe for Easter
World's best yeast braid: the perfect recipe for Easter

Are you one of the lucky ones who could get yeast and flour in the supermarket? Then you should put the valuable loot in our yeast braid recipe. Because this Easter recipe is awesome!

Flour and yeast are scarce in many stores due to Coronavirus hamster purchases. If you still got both: Congratulations!

Because you and your family can enjoy the world’s best yeast braid at Easter. Sooo fluffy, sooo vanilla, sooo delicious!

Easter yeast braid: World’s best recipe

I personally LOVE yeast pastries. But with yeast dough, I was at war for a long time until I found THE recipe for yeast dough or the perfect yeast braid. Thanks to him, failed attempts and dry pastries are over.

You need these ingredients:
For the batter

  • ½ tsp salt
  • 1 pack dry yeast
  • 125 ml lukewarm water

For the dough

  • 475 g flour (best 550 flour)
  • 1 pack of custard powder
  • 2 packs of vanilla sugar
  • 1 tsp cinnamon
  • 50 g chopped walnuts
  • 1½ tablespoons of sugar
  • 60 g soft butter
  • 125 ml lukewarm milk
  • 1 egg yolk
  • 1 egg (for brushing)
  • Some hail sugar

That’s how it works:

Personally, I prefer to use dry yeast for the yeast dough, because I can do it better. I also create a simple pre-dough. Add 125 ml of lukewarm water to a vessel and dissolve half a teaspoon of salt in it. Dissolve the dry yeast in it. Leave the batter on the work surface for 30 minutes.

Then mix the flour with the pudding powder and put together with the soft butter in a food processor. Very important: Use a dough hook and only let the machine run on a small scale! You shouldn’t use a hand mixer for the yeast braid, because it quickly gets too hot and can break (I speak from experience).

Now add the batter and the lukewarm milk (be careful not to be too hot!), The sugar, vanilla sugar, cinnamon, chopped walnuts and the egg yolk to the flour and butter mixture. Everything at least Knead for 10 minutes, until the dough is nice and smooth and no longer sticks to the bowl. If he does, you have to add a little more flour and knead again for several minutes.

I personally knead the dough again vigorously by hand. Then he comes back into the bowl. Place a damp kitchen towel over the bowl and place the dough in a warm place (e.g. in front of the heater) for Let go for 2 hours.

The dough should have at least doubled in volume. If this is the case, take the dough out of the bowl and knead it vigorously by hand for about 5 minutes (this is also good arm training!).

Then divide the dough into three equal pieces and roll each into a long sausage. The trick if it keeps contracting: leave it alone for 5 minutes. Then he literally relaxes and rolling is easier.

Braid a braid from the three strands. Professionals can also braid the yeast braid for Easter with four strands (see photo) or form a wreath. Carefully put the braid on a baking sheet covered with baking paper and cover and let it rise again for 30–45 minutes. Preheat the oven to 165 degrees hot air before the end of the last walking time.

Before the yeast plait gets into the oven, it should have visibly enlarged again. Finally, whisk the rest of the egg and spread it on the braid. Sprinkle hail sugar over it and then into the oven! You should take a look in the oven in between. If the yeast braid gets too dark, you can cover it with a piece of baking paper and then bake it to the end.

Easter yeast braid: delicious variations

The great thing about this yeast braid recipe: You can modify it according to your taste. If you like it particularly vanilla and buttery, you should 5 drops of vanilla butter flavor Add to the dough together with the milk.

If you don’t like cinnamon, just leave it out. And the walnuts don’t have to be either. You can instead Pieces of chocolate put in the dough or also Raisins.

Also delicious: a filling of fresh blueberries and blueberry jam. Simply roll out the dough after walking. Put the berries and jam on top, cut the roll lengthways and twist the two strands into each other. Then brush with egg, as described above.

Yeast braid with Nutella for Easter

Do you want it to be even more extravagant? How about a Nutella nut yeast braid? Simply roll out the leavened yeast dough and coat with a layer of Nutella, pour over the hazelnut pieces. Then roll up the part from the long side and split the strand lengthways. Warning: be prepared for hands smeared with Nutella!

Then swallow the two strands together and let the twisted Nutella yeast braid on the baking tray covered with baking paper for another 30–45 minutes. Then bake as described above.

Written by Editorial Staff

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