John Myers
Ingredients for 1 servings:
- 500 g flour
- 1 cube of yeast
- 200 ml milk
- 75 g sugar
- 1 lemon(s), the peel
- 125 g butter, soft
- 1 tsp salt
- 1 egg white
- 1 egg yolk
- 1 tbsp milk
- Sugar (granulated sugar) or almond flakes for sprinkling
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Plait or wreath made from quite heavy yeast dough
Make a starter dough from flour, yeast, milk, and sugar, cover, and let rise for 20 minutes. Add the remaining ingredients and knead into a smooth, non-sticky dough. Re-cover and let rise for about 1 hour. Then braid the bread into a plait or wreath, place on a baking sheet, cover, and let rise for another 30 minutes. Beat the egg yolk with the milk, brush the plait with it, and sprinkle with sugar or flaked almonds. Bake at 200°C for about 30 (wreath) – 40 (plait) minutes. Some people may always bake their yeast plait this way, but for us it is traditionally only the Easter version. Otherwise, we only use 50, max. 100g of butter in and around the plait.
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