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Easter plaited yeast bun

moderate
Dessert
Easter Sweets
Origin: Hungary

Ingredients

(20 Servings)
  • 100 ml Water
  • 100 ml Cream (30 % fat)
  • 80 g Butter or margarine
  • 500 g White flour
  • 1 Cube Fresh yeast
  • 100 g Sugar
  • 1 Packet of Vanilla sugar
  • ½ Organic-lemons (the peel)
  • 1 Pinch Salt
  • 1 Egg (medium-sized)
  • 4 Tablespoon Cream (for brushing) (30 % fat)

For the backing tray:

  • Baking paper

Nutritional values

(per serving)
  • Calories 165 kcal
  • Fat 6 g
  • Sodium 18 mg
  • Carbohydrates 24 g
  • Protein 3 g
  • Phosphorus 37 mg
  • Potassium 69 mg
  • Liquid 17 ml

Directions

Warm the milk and melt the butter or margarine into it. Pour the flour into a mixing bowl. Crush the yeast onto it. Add the remaining ingredients and using a mixer (dough hook) mix together for a moment on the slowest and then on the highest setting for approx. 5 minutes to form a smooth dough. Cover the dough and stand in a warm place until it rises noticeably. Cover the tray with baking paper. Preheat the oven to about 180°C top/bottom heat (convection: around 160°C)

Quickly re-knead the dough on a lightly flowered surface. Divide the dough into 3 equal parts and shape them into approx. 40 cm long sausages. Put the sausages on the tray and form a braid, cover it and allow to rise until this has risen considerably.
Then brush it with cream and place it in the oven on a shelf in the bottom third of the oven. Baking time: about 35 minutes. Place the braid with the baking paper onto a cake rack and cool.

Nutrition Tips

You could also divide the dough into 8 equal portions and form small rabbits or just plain rolls. The oven settings remain the same, but the baking time is reduced to about 20 minutes.