Coloring eggs, eating countless chocolate bunnies and spending time with our family - we are already looking forward to the Easter holidays! Whether a cozy breakfast or a relaxed Easter brunch - Easter is an excellent occasion to really spoil us and our loved ones culinary. But what shouldn't be missing on the table at Easter? A soft and fluffy yeast braid, of course! Of course you can buy the finished stuff from the shop, but homemade things like it much better, doesn't it? How about doing this year for a change of yeast braids for Easter? Sometimes classic according to Grandma's art, with nut filling, vegan or small yeast ripts - our recipes are with absolute ginging guarantee! So don't go - read on and make a baking sample today!
Make yeast braids yourself for Easter: The best yeast braid in grandma's art
Like herDye Easter eggs with rice, you already know. But in order to complete Easter, it is time to make yeast braids yourself for Easter. Wonderfully fluffy, soft and irresistible-this yeast braid recipe according to Grandma's Art is a real dream!
Ingredients:
- 750 grams of flour with high protein content
- 125 grams of crystal sugar
- 2 owner
- 100 Gramm Butter
- 1 cube of fresh yeast
- 370 ml milk, lukewarm
- A pinch of salt
Prepare yeast dough
- First mix the fresh yeast with 30 ml milk and 1 tsp sugar in a small bowl and let it stand for 10 minutes.
- In the meantime, sift the flour with the salt twice in a large bowl.
- Make a small recess in the middle and give the yeast in it.
- Mix the yeast slightly with a little flour and let them go in a warm place for about 15 minutes.
- Cover well with the flour and then add the remaining ingredients.
- Knead with the mixer at the highest level for about 5 minutes or alternatively with your hands until you get a smooth and smooth dough.
- Cover the dough with a cloth and let it go again in a warm place until it has doubled - that takes between 45 and 50 minutes.
Braid yeast braid
And now the fun starts! In the following we explain how to simply braid your yeast braids for Easter.
- Put the dough on a floured work surface and knead again briefly.
- Divide into three parts and shape this about 20 cm elongated.
- Place all three parts side by side and slightly squeeze the upper strands with your fingers.
- First pull the right strand over the middle and put it in the middle.
- Next, pull the left strand over the middle and put it again in the middle.
- And now we start over - the right strand over the middle, then the left strand over the middle and so on until the yeast braid is braided.
- Then press all strands slightly and place in a slightly greased box shape.
- Sprinkle with lukewarm milk and a little sugar and bake in the preheated oven at 180 degrees.
- After 10 minutes, reduce the oven temperature to 170 degrees and bake for another 30 minutes until golden brown.
- And Voilà - you can make yeast braids that easy for Easter yourself!
- Here is a little tip - if you want, you can bake the yeast braid with raisins by soaking it in rum and then adding it to the dough.
Fluffy yeast braid with nut filling
This recipe for yeast braid with nut filling not only tastes excellent at Easter, but all year round! And the best? You can use different types of nuts. It becomes particularly tasty with almonds or pistachios. And all chocolate fans can also put chopped chocolate in the filling.
Ingredients:
- 500 grams of wheat flour
- 100 grams of sugar
- 100 Gramm Butter
- 2 owner
- 140 ml milk, lukewarm
- 1 pack of dry yeast
- The grated bowl of 1 lemon
- A pinch of salt
Nut filling:
- 80 grams of chopped hazelnuts
- 80 grams of ground hazelnuts
- 100 grams of ground walnuts
- 50 grams of powdered sugar
- 100 Gramm Butter
- 10 grams of cocoa powder
Glaze:
- 100 grams of powdered sugar
- 20 ml freshly pressed lemon juice
Preparation:
- Mix the milk and yeast for the yeast dough in a small bowl until the yeast has dissolved.
- Add wheat flour and salt in a large bowl of seven and yeast mixture.
- Mix slightly and add the remaining ingredients.
- Knead everything with the hand mixer with dough hook or your hands into a smooth dough - it takes about 15 minutes.
- Then cover the dough with a kitchen towel and let it go for 1 hour in a warm place until it has doubled.
- In the meantime, melt the butter for nut filling in the microwave.
- Add the remaining ingredients and mix well.
- Knead the yeast dough briefly on a floured work surface and roll out into a rectangle.
- Brush with the nut filling and leave about 4 cm on one side.
- Then form into a long role and squeeze the ends.
- Cut the roll with a sharp trade fair in the middle of the length of the measurement and leave it closed one end.
- Place the two dough strands on top of each other and place them in a greased box shape.
- Cover with a kitchen towel and let up again for 1 hour.
- Preheat the oven to 180 degrees and bake for about 35-40 minutes until golden brown.
- Stir the ingredients for the glaze smoothly and brush the yeast braid with nut filling.
- Enjoy!
Bake small yeast braids for Easter: recipe for soft yeast warrants
Instead of a large yeast braid, how about baking small yeast braids for Easter? These small yeast ranges taste just as delicious and look really great on the breakfast table.
Ingredients for 4 small yeast ranges:
- 500 grams of wheat flour
- 1 pack of dry yeast
- 50 grams of sugar
- 2 owner
- 250 ml cream, lukewarm
- 1 pack of vanilla sugar
- A pinch of salt
- 50 grams of melted butter
- 250 grams of powdered sugar to sprinkle
Preparation:
- Whisk the dry yeast with around 50 ml of lukewarm cream in a bowl and let them rest in a warm place for 20 minutes.
- Knead wheat flour, sugar, vanilla sugar, salt, eggs and remaining cream into a large bowl into a smooth dough.
- Add the yeast mixture and stir until smooth.
- Cover the yeast dough with a kitchen towel and let it go in a warm place for 45-50 minutes until it has doubled.
- Knead the dough briefly on a floured work surface and divide into 8 equally large parts.
- Rolls the same thick and long strands from them and wrap 2 strands of length.
- Form the strands into a circle and squeeze the ends.
- Place the wreaths on a baking sheet lined with baking paper and cover with a damp kitchen towel.
- Let it go again for 1 hour, brush with the melted butter and bake the yeast ripts in the preheated oven for 25-30 minutes until golden brown.
- Whisk the powdered sugar with a little water and brush the yeast rim with the icing.
- Enjoy!
Prepare the yeast braid in the Thermomix
And finally we have a great recipe for yeast braid from the Thermomix for you. The preparation is quite simple and the result is a real dream!
Ingredients:
- 550 grams of wheat flour
- 60 grams of sugar
- 1 no
- 300 ml milk
- 20 grams of fresh yeast
- 50 Gramm Butter
- A pinch of salt
Preparation:
- Put the yeast, sugar, milk and butter in the mixing bowl and heat for 3 min/37 degrees/level 2.
- Add the flour and salt and knead for 3 minutes in the closed mixing bowl in the “Knead dough” mode.
- Place the dough in a large floured bowl and let it go in a warm place for 1 hour until it has doubled.
- Divide the dough into 3 pieces and shape it into long strands.
- Let it rest again for 5 minutes and then braid the yeast braid as described above.
- Place the yeast braid on a baking sheet lined with baking paper or in a box shape and let them go in a warm place for 40 minutes.
- Preheat the oven to 180 degrees and brush the yeast braid with the whisked egg.
- Bake for about 30 minutes.
