Braiding a Yeast Braid: Intertwine 2, 3 or 4 Strands in a Shapely Manner

Braiding and baking a braid is a fixed Easter ritual in many families. But the beautifully intricate yeast pastry is also a visual and culinary highlight on the coffee table on other occasions. Here we will show you how to properly braid a yeast braid.

Simple instructions for braiding yeast braid

Delicious baked goods don’t have to follow the latest trends: we have fond memories of many delicacies from grandma’s bakery that taste just as good today as they did back then. These immortal classics include yeast plaited recipes. The sweet wickerwork can be varied in many ways and does not allow boredom to arise. Whether plain, decorated with Easter eggs or as a yeast plaited loaf filled with chocolate, nuts, poppy seeds, marzipan or jam – foodies will get their money’s worth. In addition to the ingredients, you can also change the shape as you wish and thus create creative baked goods. The easiest way is to braid yeast braids with two strands. That’s how it works:

  • Divide the dough into two equal portions.
  • Roll it into two long, thin strands.
  • Lay the strands on top of each other in a cross shape.
  • Now lay the right strand on the left side and vice versa.
  • The top strand goes down and the bottom strand goes up.
  • Repeat braiding until you run out of strands.
  • Pinch the ends tightly.

Braiding a yeast braid with up to 5 strands

A 2-strand braid is already very attractive, but you can also braid even more elaborate yeast braids. Again, for three or more strands, form the appropriate number of thin rolls, place them side by side, and pinch the ends together at the top. Now place the outer strands on the right alternately in the middle, press the ends together and fold them over. If you want to braid a round yeast braid, lay out four strands in a double cross and parallel them inwards: alternating from right to left and from left to right. When everything is “knotted”, press the ends tight and bake the yeast braid. As further variants, you can include spiral braids, grid braids, and basket-like braids in your repertoire.

This way you get the dough nice and malleable

Regardless of the shape, the dough is crucial for a successful yeast plait. Kneading properly and allowing sufficient resting time are the most important steps in the preparation. Our basic recipe for yeast dough, including video instructions, shows you how to let the yeast dough rise optimally. The dough should be nice and supple so that the braid does not tear when braiding and baking. If it cracks while kneading, you can add water or a little butter. So you can braid a yeast plait with or without filling to your heart’s content – according to your taste, mood, and mood!

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