Treats already planned for Easter? (yeast braid recipe)

During the Easter season people like to bake!

In many countries there are traditional Easter pastries, such as

Yeast Braid: A sweet, plaited bread that is often served for breakfast or brunch at Easter. In some regions, the yeast plait is also known as the "Easter plait".

Easter Lamb: A lamb-shaped cake baked at Easter in many European countries, such as Germany, Austria and Switzerland.

Hot Cross Buns: A type of sweet bun baked with raisins and spices, such as cinnamon and nutmeg. In the UK and many Commonwealth countries, hot cross buns are a traditional Easter pastry.

Colomba Pasquale: An Italian Easter pastry shaped like a yeast plait but decorated with almonds and candied fruit. The name "Colomba Pasquale" means "Easter Dove".

Kulich: A Russian Easter pastry shaped similar to a plaited plait, but often filled with raisins, lemon zest, and candied fruit.

Pashka: A Russian cottage cheese dessert eaten at Easter. Pashka is made in a pyramid shape and often decorated with candied fruit.

There are of course many other traditional Easter pastries, depending on the region and country.

We have decided on a simple recipe for delicious yeast plaited bread with raisins:

Ingredients:

1. 500g flour

2. 80 grams of sugar

3. 1/4 tsp salt

4. 1/2 tsp ground cinnamon (ceramic grater recommended)

5. 1/2 tsp ground vanilla

6. 1 cube of fresh yeast (42 g)

7. 250 ml lukewarm milk

8. 80g softened butter

9. 2 eggs

10. 150 grams of raisins

11. 1 egg for brushing

12. Granulated sugar for sprinkling

Preparation:

• In a large bowl, mix together the flour, sugar, salt, cinnamon, and vanilla.

• Dissolve the yeast in the lukewarm milk and pour into the bowl.

• Add the softened butter and the eggs and knead everything into a smooth dough.

• Knead the raisins into the dough.

• Cover the dough and let it rise in a warm place for 1 hour.

• Knead the dough again and divide into 3 equal parts.

• Shape each piece of dough into a long roll and braid into a braid.

• Place the plait on a baking sheet lined with parchment paper and leave covered for a further 20 minutes.

• Whisk the egg and brush the braid with it using a pastry brush.

• Sprinkle with granulated sugar.

• Bake the braid in a preheated oven at 180°C top/bottom heat for about 30-35 minutes until golden brown.

• The yeast braid with raisins tastes best fresh out of the oven.

Bon appetit!