Easter braid

Ingredients for 1 servings:

• 140 g butter
• 350 g flour
• 40 g sugar
• ⅛ liter milk
• 20 g yeast
• 1 shot of rum

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

original Viennese six-strand braid

Crumble 70g butter into 350g flour. Add 1 pinch of salt, 40g sugar, 1/8 l milk and 20g yeast. Mix all ingredients well and knead. Form the dough into 6 balls and let them rise for one hour. Roll out each ball individually. Heat 70g butter and generously brush the rolled out pieces with it. Roll the pieces together and then shape them into a plait. Let it rise for another hour. Then bake in a preheated oven at 180°C (top/bottom heat) for approx. 30 to 40 minutes until golden brown. Explanation of the braiding technique: Starting position: 3 strands on the right, 3 on the left – press together slightly at the top. The right and left strand groups each consist of an outer, middle and inner strand. First braid: The left hand grasps the left middle strand, the right hand the right outer strand. The left middle strand is passed under the outer strand and laid down as the right outer strand; At the same time, the right outer strand is brought to the left and to the left inner strand. Second braid: The right hand grasps the right middle strand and the left hand the left outer strand. The right middle strand is brought under the outer strand and laid down as the left outer strand; at the same time, the left outer strand is brought to the right and to the right inner strand. Then repeat the first braid, the second braid, and so on. Note: The middle strand always becomes the outer strand, and the outer strand always becomes the inner strand. The middle strand must always be brought under the outer strand.