The perfect yeast plait

Ingredients for 2 servings:

• 500 g wheat flour type 550
• 500 g spelt flour type 630
• 500 ml milk, lukewarm
• 100 g sugar
• 1 tsp honey
• 42 g yeast
• 150 g margarine
• 1 tsp salt
• 2 eggs, size M
• 1 tsp lemon zest, preferably fresh, or 5 drops bitter almond oil
• e.g. raisins
• 1 egg(s)
• 2 tbsp milk
• 1 pinch of salt
• n. B. Granulated sugar for sprinkling
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 45 minutes

A classic yeast plait for every occasion

Sift both types of flour into a large bowl. Gently warm the milk and pour it into a tall mixing bowl. Stir in the sugar and honey and crumble in the yeast. Mix everything together well until the yeast is largely dissolved. Let it stand for a good 3-5 minutes to activate the yeast. Add the lemon zest/bitter almond oil and eggs and whisk everything together well. Let it stand for another 2-3 minutes, then add it to the flour and mix briefly. Then add the softened margarine and salt and knead everything together. Knead the dough until it is nice and smooth. Divide the dough in half and mix one half in a second bowl with 5-6 tablespoons of raisins for a second plait. Heat a damp kitchen towel for each bowl in the microwave or oven and cover the dough. Let it rise in a warm place until the dough has doubled in size. Once the dough has doubled in size, sprinkle the work surface with flour, place the yeast dough on it, and knead well once. At this point, halve the dough to make two braids. Divide each braid into thirds again and form long strands, braid them together, and fold the ends under. Place diagonally on a baking sheet lined with baking paper. Whisk a whole egg with 2-3 tablespoons of milk and a pinch of salt and carefully brush the braids. Sprinkle with sugar if desired and let rise for another 20-30 minutes. In the meantime, preheat the oven to 170°C (top/bottom heat). Bake on the middle rack for about 30-35 minutes. The braid should have a caramel-colored brown color and sound hollow when tapped lightly. If you don’t like sugar, you can cover the braid with icing after it has cooled, sprinkle almond flakes on top, or, for children, add gummy bears or chocolate drops to the icing. For one plait, the recipe requires 500 g of flour – simply halve all the quantities and ingredients.