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Universal yeast dough yeast plait basic recipe recipe recipe
Ingredients
For
1
Piece
Dice
Dice
fresh yeast
G
G
Flour
ml
ml
Milk
(room temperature)
G
G
Sugar
tl
tl
Salt
Organic eggs
G
G
butter
Flour
(for rolling out)
Water
(for brushing)
preparation
This is what you need in terms of kitchen accessories:
Kitchen scales, bowl, hand mixer with dough hook, tea towel, knife, baking tray with baking paper, brush
Mix yeast, milk, sugar, salt and eggs
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.
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Knead in butter
Then knead in the room temperature butter until smooth until the dough comes away from the edge of the bowl.
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Let the yeast dough rise
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.
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Roll the dough into logs
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.
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Braid
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.
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Brush the braid
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.
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Do a walking test and bake yeast plaits
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.
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Cut the yeast plait
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!
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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.