Yeast plait wreath

INGREDIENTS FOR APPROX. 4 CUPCAKES

For the dough (with dry yeast)

Flour (Type 550)	500g
Dry yeast	1 pk.
Sugar	100 g
vanilla sugar	1 pk.
Salt	1/2 tsp
egg	1
Butter, soft	100 g
Milk (lukewarm)	150ml
Flour, for processing

For painting

egg yolk	1
milk	1 tbsp

Finally

Almond flakes
Sugar granules
Chocolate drops

For decoration

• Easter decoration e.g. colorfully dyed eggs
• Chocolate bunnies
• or similar

Let's go...

Dough
Heat the milk in a saucepan until lukewarm and let the butter melt in it.

Mix the flour with the dry yeast in a bowl. Add the sugar, vanilla sugar, salt and egg and mix with a dough hook, gradually adding the milk mixture. Knead the dough for about 5 minutes.

Then knead the dough for the yeast plait again with your hands on a floured work surface, put it in a bowl and leave to rise, covered, in a warm place for 1.5 hours.

Briefly knead the dough with your hands on a little flour and divide it into 12 portions. Roll each portion into a long strand of dough (about 30 cm long). Braid three strands of dough into a plait and fold the two ends under.

Place the braided plait around the CUCAP and press the two ends together slightly. Place the wreaths with the CUCAP on a baking tray lined with baking paper. Cover with a kitchen towel and leave to rise for another hour in a warm place

Preheat the oven to 200 degrees top and bottom heat, fan oven 180 degrees. Mix the egg yolk and milk, brush the plait with it and bake in the preheated oven for about 20 minutes until golden brown.

decoration
Dust the yeast wreaths with some powdered sugar and place a colorful Easter egg, a chocolate bunny or something similar in the middle and serve.

TIP

• The yeast wreaths can also be refined with raisins beforehand. Simply add the raisins to the dough.
• If you want to decorate the wreaths with sugar or flaked almonds, brush them with the egg-milk mixture and then bake them.
• For the yeast plait with dry yeast, the ingredients should ideally be at room temperature so that the yeast can develop best.
• The milk should not be too hot, just lukewarm.