yeast plait

Ingredients for 1 servings:

• 500 g flour
• 1 packet of yeast (dry yeast)
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 1 egg white
• 250 ml whipped cream, lukewarm
• 150 g raisins
• 1 tbsp milk
• 1 egg yolk for brushing

Instructions

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

very fine for Easter, Christmas, or just for breakfast

Sift flour into a bowl. Using a hand mixer fitted with the dough hook, combine the yeast, sugar, vanilla sugar, salt, eggs, egg whites, and lukewarm whipped cream. Mix well with the yeast, sugar, vanilla sugar, salt, eggs, egg whites, and lukewarm whipped cream to form a yeast dough. Cover the dough and leave to stand in a warm place until it has visibly increased in size. Preheat the oven to 175°C. Knead the dough again and incorporate the raisins. Divide into 3 equal portions. Shape each portion into a roll and braid the three rolls into a plait. Place the plait on a greased or parchment-lined baking sheet. Whisk the egg yolk with 1 tablespoon of milk, brush the plait with it, and let it rise again in a warm place for about 30 minutes. When the plait has noticeably increased in size again, place it in the oven and bake for about 35 minutes. Remove immediately and let cool slowly on the baking sheet, covered with a kitchen towel. Notes: During baking, the plait will take on the size of the entire baking sheet. It should be golden brown and beautifully shiny. The cream in the batter gives it a fantastic buttery flavor. Since it always turns out well, I often bake it just for breakfast. It doesn’t keep fresh for very long, though—it’s yeast dough, after all! Tip: But you can freeze the braided loaf perfectly. I baked it the day before yesterday, froze it, and took it out on the Saturday before Easter Sunday. Then it tastes like it’s freshly baked!