This is the name of the dish we have chosen for you; Easter plait, easy.
Working time: approx. 30 min. / Difficulty level: simple
Preparing: Heat the milk in a small pot.
Put the flour in a mixing bowl and press a recess in the middle. Crumble in yeast, add 1 teaspoon of the sugar and some of the lukewarm milk. Stir gently with a fork and let the dough rise at room temperature for about 15 minutes. Melt butter or margarine in the remaining warm milk.
Add the remaining ingredients, except raisins, and the lukewarm milk-fat mixture to the yeast batch and stir everything with a hand mixer (dough hook) briefly at the lowest level, then process at the highest level in about 5 minutes to a smooth dough. If desired, briefly knead raisins. Cover the dough and let it rise in a warm place until it has visibly enlarged.
Meanwhile cover the baking tray with baking paper.
Knead the dough well on a lightly floured work surface and divide into 3 equal pieces. Roll each piece into a skein (about 40 cm). Lay the dough strands on the plate and braid it into a braid. Cover the braid until it has visibly enlarged. In the meantime, preheat the oven.
Upper / lower heat: about 180 ° C
Hot air: about 160 ° C
Beat egg yolk with milk and brush with braid. Sprinkle with almonds and hail sugar. Push the sheet metal in the lower third into the oven.
Baking time: about 30 minutes
Pull the braid with the baking paper onto a cake rack and let it cool
Prepare the evening before: then prepare the yeast dough with cold ingredients but soft fat. For this, do not mix dough, knead the dough for about 5 minutes, then knead the raisins and form the rest into a ball. Put the ball in the mixing bowl covered with foil in the refrigerator. Knead the dough in the morning and form into a braid as described in the recipe, let it go and bake.
Divide the dough into 16 equal pieces and shape into balls. Cover with egg yolk milk, sprinkle with almonds and hail sugar and bake for about 15 minutes with the same stoves.
Bake small braids:
Divide the dough into 15 equal pieces. Roll each piece into a skein (about 18 cm) and braid each 3 strands of dough into a braid. Cover with egg yolk milk, sprinkle with almonds and hail sugar and bake for about 15 minutes with the same stoves.