I love baking yeast braids, and Easter is a great occasion. They smell deliciously while baking, the recipe‘s simple, the dough easy to work with, and I‘m left with a lot of fluffy goodness that makes for a great gift to friends and neighbors.

Braided yesterday evening, the dough sits overnight. I add a coat of almond splits and bake it in the morning. I measure the braid‘s core temperature for reliable results - it‘s perfect at 93 C, I leave it in the oven at 180 C until done.

The best part is the crumb ofc, I like to add milk-soaked raisins that bring sweetness and nice mouthfeel.

    • Dayroom7485@lemmy.worldOPEnglish
      3·
      3 months ago
      • 451g wheat flour 550
      • 55 g spelt flour 630
      • 66g old sourdough from wheat sour (TA 150, solid)
      • 27.5 g egg (5°C)
      • 82.5 g milk (5°C)
      • 165 g water (15°C)
      • 8,25 g fresh yeast
      • 55g sugar
      • 8.8 g salt

      Mix and knead for a smooth, non-sticky dough. Then add

      • 82.5 g butter (5°C)

      in flakes to the dough. Continue kneading until the dough is homogenous.

      Let the dough sit for 75 min at 20-22 C in an airtight container. Then separate into 4 equal parts, that you form into round shapes. Let those sit airtight for 15 min, then roll them into sausages of 35cm length each.

      Follow this video for braiding: https://m.youtube.com/watch?v=3DMnxeaDtFc&pp=ygUYem9wZiBmbGVjaHRlbiA0IHN0csOkbmdl&ra=m

      Put the braid on baking paper, put that into an airtight container or wrap it with kitchen wrap. Let it sit at 20 - 22 C for 30 min. Then put it into the fridge at 5 C for 12-16h.

      The next morning, mix

      • 1 egg for spreading

      and apply beaten almond flakes for sprinkling.

      Put the braid into the pre-heated oven at 220 C, reduce immediately to 180 C. Open the oven after 10 min to let out the steam, and bake until 93 C core temperature — you‘ll reach that after approx. 30 min.