Braided Easter bread
Difficulty: Hard
Time: 60 min. preparation time, 30 min. baking time
Nutrition: Calories ca 191 / Protein 5g / Carbohydr. 29g / Fat 6g
Ingredients (15 servings)
| 250 ml | milk |
| 75 g | butter (soft) |
| 55 g | sugar |
| 7 g | yeast (dry) |
| 500 g | all-purpose flour |
| 2 | eggs |
| 1 tsp | salt |
| flour for work surface |
Utensils
baking sheet, clean kitchen towel, oven, standing mixer or hand mixer with dough hooks, baking paper, large cutting board, large bowl, small saucepan, brush, cooking spoon, knife, small bowl
Wine Tip
Crémant
A dry Crémant is the ideal sparkling wine for a champagne breakfast and pairs well with the light sweetness of the braided Easter bread.
Step 1
Heat milk in a small saucepan over low-medium heat. Add butter and slowly melt. Then, gradually add the sugar and dry yeast and stir to combine. Be careful not to overheat the milk.
small saucepan, cooking spoon
250 ml milk / 75 g butter (soft) / 50 g sugar / 7 g yeast (dry)
Step 2
Place flour and some salt into a large bowl. Add the egg. Slowly pour in the milk mixture. Using a standing mixer or a hand mixer, knead until an elastic dough forms.
500 g all-purpose flour / 1 tsp salt / 1 eggs
Step 3
Transfer dough to a lightly floured surface and continue to knead by hand.
flour for work surface
Step 4
Place dough into large bowl and cover with a clean kitchen towel. Allow to rise in a warm place for approx. 1 – 2 hours until doubled in volume.
clean kitchen towel, large bowl
Step 5
Transfer dough to a lightly floured cutting board. Knead and form a log. Carefully flatten the log with your hands. With a sharp knife, separate the dough into three strings. Make sure to leave the upper part intact.
cutting board, knife
flour for work surface
Step 6
Beginning from the top, carefully braid dough into a loaf. Tightly seal loose ends.
Step 7
Transfer braid to a lined baking sheet. Cover and allow to rise in a warm place for approx. 45 – 60 min.
baking sheet, baking paper
Step 8
Preheat oven to 200°C. In a small bowl, combine egg, 2 pinches of sugar and 1 pinch of salt. Whisk until creamy. Brush dough with the egg mixture. Transfer to oven and bake for approx. 30 – 35 min. until golden. Remove from oven and allow to cool. Enjoy for breakfast or with your afternoon tea.
oven
1 eggs / salt / sugar
