Recipes | Classics

Yeast plait

In our bakery a recipe may not be missing: our classic the yeast plait. With our Küchenmeister baking flour, the plait becomes even fluffier and is guaranteed to succeed. Perfect for a cozy breakfast with the family or a sweet time out in the afternoon. Easy to bake and always a pleasure.

about 10 minutes
10 + 30 minutes
Raising time
about 20 minutes

Ingredients and preparation

Ingredients for the dough:
500 g kitchen master baking flour
50 g margarine
340 ml milk (e.g. oat milk)
20 g fresh yeast
1 tsp sugar
1 tsp salt
1 egg yolk for coating (optional)
Almond flakes and hail sugar for sprinkling (optional)

Preheat the oven to 200° C with both top and bottom heat.

Preparation: Melt 50 g of margarine. Pour 340 ml of milk and heat (35° C). Crumble 20 g of yeast into the liquid, sprinkle with 1 tsp of sugar and let it rest until the yeast melts and becomes active. Then add 1 tsp salt and 500 g flour and knead until the dough separates from the edge of the bowl. Let the dough rest for at least 10 minutes. Divide into three (or four or five) strands and let strands relax repeatedly so that the surface does not crack. Braid into a plait and place on a baking sheet lined with parchment paper. Let rise in a warm place until doubled in volume. Brush with beaten egg yolk, sprinkle with hail sugar or almond flakes and bake in a preheated oven at 200° C for about 20 minutes.

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