braided sweet yeast bread

Hej!

Easter is coming and here comes the perfect recipe which I tried last Easter and which is perfect for a beautiful Easter breakfast or brunch: a perfect braided sweet yeast bread! Soft and served fresh from the oven with some butter and marmalade it tastes the best!

Last year it was already a little bit sunny for Easter and still packed in our winter coats I managed to have the breakfast outside in the garden with my family. I love feeling the first sunbeams of the year in my face and having this fresh and clear atmosphere of the arriving spring around…it it one of the best times in the year in my opinion. The trees are getting green and the first lilies of the valley and crocuses start to show up.

So I hope this year we will also have some sun on Easter!

 

image003

 


 

ingredients:

  • 250 ml milk
  • 160 g sugar
  • 160 g butter
  • 1 yeast cube
  • 3 eggs
  • 1 kg flour
  • 2 tablespoons cardamom
  • 1 teaspoon salt
  • milk or eggyolk (to cover)
  • sliced almonds and sugar crystals

Heat milk, sugar and butter in a pot (low heat) until the butter is melted.

Crumble the yeast cube inside of the liquid and add eggs and salt. Notice that the mass is not too hot at the point you add the yeast, otherwise the yeast fungus are getting destroyed!

Add the flour until you get a smooth dough. This could take some time. I always prefer to work the dough with my hands and it can get quite tiring as the dough will by all sticky in the beginning but you will see the longer you work on it the smoother and non-stickier it will get. Knead until the dough is not sticky any more and becoming like a big ball. Let the dough rise in a warm place for one hour, covered with a kitchen towel (for example in the oven: turn it on for a short time, then turn it off again and put the covered dough inside. After one hour the dough should take around twice its size (notice to chose a bowl which is big enough!).

Divide the dough into 3 equal parts and roll them until you have 3 equal strands. Braid the strands and cover them with milk or egg yolk. Sprinkle with almonds and crystal sugar. Bake for around 30 minutes in 170°C (air circulation). Don’t bake any longer because otherwise it will get dry. Enjoy fresh from the oven with some butter and marmalade! ♥

image001

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s