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Universal yeast dough yeast plait basic recipe recipe recipe

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Universal yeast dough yeast plait basic recipe recipe recipe

Ingredients


For

preparation

  1. This is what you need in terms of kitchen accessories:

  2. Kitchen scales, bowl, hand mixer with dough hook, tea towel, knife, baking tray with baking paper, brush

  3. Mix yeast, milk, sugar, salt and eggs

  4. Crumble the yeast into the flour, knead with warm milk (max 35 ° C), sugar, salt and eggs using the dough hook of the hand mixer.

  5. Mix yeast, milk, sugar, salt and eggs

    © eat & drink

  6. Knead in butter

  7. Then knead in the room temperature butter until smooth until the dough comes away from the edge of the bowl.

  8. © eat & drink

  9. Let the yeast dough rise

  10. Dust the dough with a little flour and cover the bowl with a tea towel. Let the dough rise at room temperature for about 30 minutes.

  11. © eat & drink

  12. Roll the dough into logs

  13. Place the risen dough on a floured work surface and flatten it just a little. Cut the dough for the yeast plait into 3 pieces and carefully roll each to a length of approx. 40 cm.

  14. © eat & drink

  15. Braid

  16. Place the three rolls of dough crosswise in the middle and braid them downwards from the middle. Turn the braid over and braid the other half from the middle outwards.

  17. © eat & drink

  18. Brush the braid

  19. Place the yeast plait with the nice side up on a baking tray lined with baking paper. Brush the braid with water so that no skin forms and let it rise again at room temperature for about 30 minutes.

  20. © eat & drink

  21. Do a walking test and bake yeast plaits

  22. You can tell whether the dough has risen properly by applying light finger pressure to its surface. If the finger impression remains, the dough has risen enough. Before baking, brush the yeast plait again with water. Bake the yeast plait in a preheated oven at 180 degrees for 30 – 45 minutes until golden brown. Baking times vary depending on the size of the pastry.

  23. © eat & drink

  24. Cut the yeast plait

  25. With the knock cooking trick you can hear whether the braid is cooked. If the noise you make when gently tapping on the yeast plait sounds hollow, the yeast plait is ready. Let the yeast plait cool down a little and only then cut it. It tastes best fresh!

  26. © eat & drink

Tip Extra tip: Brush small pieces of yeast bread with milk or egg yolk. Brush large pieces of yeast bread with water, as they need to bake longer and the milk and egg yolk would quickly become too dark in the oven.
Alternatives: You can refine the yeast dough with raisins or process it into rusks. To make rusks, simply bake the yeast dough in a loaf pan, cut into slices and bake a second time.

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