John Myers
Ingredients for 1 servings:
- 500 g wheat flour
- 1 packet of dry yeast
- 50 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 150 g crème fraîche
- 150 ml milk, lukewarm
- 75 g butter, melted, cooled
- 1 egg yolk (for shine)
- some granulated sugar (for sprinkling)
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
very light – no egg in the dough
Place all ingredients (except egg yolk and sugar) into a mixing bowl and mix well. Using a dough hook, knead into a dough. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 30 minutes, until it has significantly increased in volume. Divide the dough into three equal pieces and shape each into a long roll. Braid the rolls into a plait. To give the yeast plait a nice shine, brush with egg yolk (if you don’t want egg, just leave it out) and finally sprinkle some sugar on the cake for flavor. Bake the yeast plait at 175 degrees Celsius for about 35 minutes. In Germany, the yeast plait is traditionally eaten spread with butter for breakfast at Easter.
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