Easter braid

Ingredients for 1 servings:

• 500 g flour
• 1 packet of yeast (dry yeast)
• 1 pinch of salt
• 80 g butter or margarine (also semi-skimmed), melted
• 80 g sugar
• 250 ml coconut milk
• 1 egg(s)
• 2 egg yolks
• 2 packets of vanilla sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with coconut milk

Shake the coconut milk well, pour it into a saucepan, and heat gently with the vanilla sugar. Combine all the other ingredients in a bowl and, using the dough hook on a hand mixer, knead into a smooth dough. Let it rise in a warm place for about 30 minutes. Knead again vigorously and divide into three pieces. Roll the pieces into equal lengths and braid them together. Place the braid on a baking sheet lined with baking paper and cover with a kitchen towel. Let it rest for about 30-40 minutes. Bake in a preheated oven at 180°C for about 40 to 50 minutes. Tips: After braiding, cover the dough tightly and let it rise in the refrigerator overnight (to prevent it from drying out), then bake it the next morning. This way, it’s ready to eat for breakfast. Brush the freshly baked braid with warmed jam (orange or apricot) and sprinkle with desiccated coconut. If you want the braid to form a wreath, grease a springform pan and place the braided bread inside. Cover and let it rest until ready to bake.