yeast plait

Ingredients for 6 servings:

• 500 g flour
• ½ cube of yeast OR
• 1 pack of yeast (dry yeast)
• 5 g salt (1 tsp)
• 65 g sugar
• 1 packet of vanilla sugar
• 5 drops of bitter almond flavor
• 70 g butter, soft
• 125 ml water, cold
• 125 ml milk, lukewarm
• 1 egg yolk
• possibly raisins

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Personally, I never make a pre-dough at the beginning, as my dough always turns out wonderfully without it and I therefore don’t need it. But if you want to make one, you can do it the way you know how. First, mix the water, salt, and yeast in a glass and set aside for 30 minutes. In a bowl, briefly knead the flour and soft, but not too liquid, butter together and add the almond extract. Add the yeast mixture, egg yolks, sugar, vanilla sugar, and milk and knead vigorously for at least 10 minutes, either with a mixer or by hand. The main thing is to knead for a long time until you have a smooth dough. (You should knead the yeast dough for a long time so that the gluten in the flour can loosen and bind it properly.) Cover the dough and let it rest in a warm place for at least 1-2 hours, until it has increased in volume significantly. (Of course you can also have this prepared in a bread maker) After it has rested or risen, beat the yeast dough again vigorously and knead well. Now divide the dough into 3 parts and roll them into equal length strands, which should not be too thin. Braid these into a tight plait. (You can also braid 4, 4 or 6 strands, depending on your preference) Place the plait on a well-greased baking tray or one lined with baking paper, cover and let rise for another 30 minutes until the dough has visibly increased in volume. Now bake the plait in a preheated oven at 180°C top/bottom heat or 165°C fan-assisted for a good 30 minutes. Every oven heats differently, so it may take a little longer, but please do not let it get too dark, otherwise the plait will become too dry. For a nice crust, I brushed the plait with a beaten egg and sprinkled some sugar on the dough before baking it in the oven. The plait turns out very light and fluffy and stays fresh for a long time. If you like, you can also add raisins to the dough.