Yeast plait

Yeast plait

Our sweet yeast plait with butter is a must-have on any coffee table. The airy plait based on grandma’s best recipe is also great as an Easter plait.


300 ml milk (3.5% fat)

60 g sugar

500 g wheat flour (type 550)

½ cube of yeast (21 g)

1 pinch of salt

1 egg (size M)

100 g butter


some flour for working

1 tbsp of sugar for sprinkling


1. Pour the milk into a small saucepan and heat until lukewarm. Stir in the sugar, flour and yeast with a fork and leave to rise covered for about 10 minutes.

2. Mix the remaining sugar with the remaining flour and salt in a bowl. Knead the flour mixture with the egg, milk and pre-dough in the food processor or with a hand mixer until you have a smooth dough.  Cut the butter into cubes and work it into the dough.

3. Place the dough on a floured work surface and knead vigorously until the dough is elastic. Form the dough into a ball, cover and leave to rise in a warm place for about 30 minutes.

4. Divide the dough into 3 pieces (for 1 yeast plait) using a knife or dough scraper and shape each into a roll about 35 cm long. Braid the dough rolls into a plait on a baking tray lined with baking paper, fold in the ends and leave to rise for another 20 minutes covered with a tea towel. Preheat the oven to 180 degrees circulating air (top and bottom heat 200 degrees).

5. Brush the yeast plait with the remaining milk, sprinkle with sugar and bake in the preheated oven for 20-25 minutes until golden brown. Allow to cool slightly, cut into slices and serve with jam and butter if desired. The yeast plait makes about 12 slices. Enjoy!


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