John Myers
Small Yeast Plait
The perfect small yeast plait recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 125 ml Milk lukewarm
- 50 g Sugar
- 0,25 cube Yeast
- 40 g Soft butter
- 2 Mssp. Salt
- 1 teaspoon Grated lemon peel
- 0,5 Pc. Egg
- ( Rum – ) Rosinen
- Egg yolks and cream for brushing
- Flaked almonds or granulated sugar for sprinkling
- Mix the yeast in the lukewarm milk and let stand for 5 minutes. Put the rest of the ingredients (clump the egg and then take half of it) into a mixing bowl and mix with the food processor or the dough hook of the hand mixer. Let the dough knead for at least 6 minutes. Cover and place on one side and let rise to double the size. Grease a loaf pan and set aside.
- Place the dough on a lightly floured work surface and carefully knead again, then divide into 3 pieces. Roll out each piece (even length) and spread the raisins on top, roll up and lay on its side.
- When all the pieces are rolled up, they are placed next to each other and braided into a braid. This is placed in the baking pan, covered with a cloth and left to rise for at least 30 minutes. Mix the egg yolk and 1 teaspoon of cream and brush the cake with it, sprinkle with almonds or lump sugar.
- Bake the cake at 160 ° C – fan-assisted on the middle rack for approx. 25-30 minutes.
- Take out the cake and let it cool down.
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