in Germany

Swabian yeast plait

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Ingredients for 1 servings:

  • 1 kg flour
  • 1 cube of yeast
  • 100 g sugar
  • 1 tsp salt
  • 90 g butter, soft
  • 90 g clarified butter or lard, softened
  • 1 handful of raisins, washed and dried
  • 1 handful of hazelnuts, whole
  • ½ liter milk, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Place the flour in a bowl, make a well in the center, and mix the crumbled yeast with a little lukewarm milk to form a pre-dough. Let it rise for about 30 minutes. Knead the dough with the remaining ingredients until you have a smooth dough and let it rise for about 1 hour. Divide the dough into 3 or 4 pieces, braid it, let it rise for another 10 minutes, then brush with egg yolk. Bake in a preheated oven at 200°C for 30-40 minutes. If desired, brush the warm plait with powdered sugar. My tip: Knead in whole anise instead of raisins and nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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