Easter without braided yeast bread? Hard to imagine. This recipe shows step by step how to make this classic delight beautifully light and fluffy. A true highlight with a long tradition on the Easter table.
Ingredients:
- 400 g wheat flour
- 180 ml lukewarm milk
- 1 packet dry yeast (or ½ cube fresh yeast)
- 50 g sugar
- 1 egg
- 70 g soft butter
- Optional: vanilla or lemon zest for extra flavor
Preparation:
- Preheat the oven to 180°C (fan).
- Combine all ingredients and knead into a smooth dough.
- Shape the dough into a ball and place it back in the bowl.
- Cover with a kitchen towel and let it rise in a warm place for 1 hour.
- Transfer the dough to a lightly floured surface and divide it into 4 equal pieces.
- Roll each piece into a long rope (approx. 30–40 cm).
- Lay the dough strands in a cross shape and pinch them together in the center.
- Alternately braid the opposite strands.
- Pinch the ends together and tuck them under the loaf.
- Cover with a towel and let rest for 20 minutes.
- Brush with a little milk or egg and bake in the oven for about 20 minutes.
Enjoy trying it out, and have a wonderful Easter!
