John Myers
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Swabian Yeast Plait
The perfect swabian yeast plait recipe with a picture and simple step-by-step instructions.
Pre-dough
- 50 g Wholemeal spelled flour
- 50 g Water
- 1 Pc. Yeast stye size
Main dough
- 450 g Wheat flour type 550
- 75 g Butter
- 150 g Milk
- 80 g Sugar
- 1 tbsp Honey
- 5 g Salt
- 8 g Yeast fresh
- 1 Pc. Egg size L.
Covering
- 1 tbsp Almond sticks
- 1 tbsp Granulated sugar
- Milk
- The recipe for the dough is half of the modified recipe for my Swiss Sunday braid. In contrast to Schweizer Zopf, sugar and raisins are used. But less salt. Make the double recipe and you can bake 2 plaits or use one half to make a crumble cake from the tray. The dough is actually the same, this one with a little more sugar.
- Preliminary dough: weigh the ingredients, add a little fresh yeast and stir. Let stand at room temperature for 24 hours.
- Main dough: lay out the egg and let it warm up. Separate. Hold the egg white for the dough and keep the egg yolks in the refrigerator for brushing. Melt the butter slowly in a saucepan but do not boil it. Add the milk, sugar and honey and stir well. The liquid should now be lukewarm. Because of the yeast that is now entering, the liquid should be lukewarm at best. In a large enough bowl with a lid, add the flour and mix. Now add the salt and egg and knead the dough for about 10 minutes until it is elastic.
- Cover the dough and let it rise for 3 to 4 hours (or overnight in the refrigerator) and stretch and fold again for the first 1.5 hours every 30 minutes.
- Knit three strands and braid a braid. Place on a baking sheet lined with baking paper and relax for 30 minutes. Mix the egg yolks with a little milk and brush the braid. Sprinkle with the almond sticks and the granulated sugar.
- Preheat the oven to 200 ° C top / bottom heat and place the dough in the preheated oven. A burst of steam. After 5 minutes, reduce the heat to 180 ° C. The braid is ready after 25-30 minutes. Be careful, by brushing it with egg, it browns quickly. It is suitable for coffee and cake or spread with jam for breakfast.
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