Do you fancy an absolute classic? This butter plait made from yeast dough is in no way inferior to the version bought from the baker. On the contrary!
There is nothing like a really nice, juicy and loose yeast plait! Preferably still warm, fresh from the oven. The kitchen smells. The yeast dough is so fluffy that you can “pluck” it wonderfully … I really love yeast pastries in general – be it in the form of cinnamon rolls, New Year’s pretzels, crumble cakes, focaccia or donuts.
Of course, you can bake and enjoy it all year round, but the best yeast loaf tastes even better during Easter. Sure, tastes are different, but for me it is Grandma’s yeast plait unbeatable. Their fluffy, loose dough evokes childhood memories! As is usual with classics, the yeast plait recipe is not very spectacular. On the contrary: both the ingredients and the preparation are simple. Even if you have little baking experience, you will succeed with this yeast plait as if it were from the baker. Just read through my big yeast dough guide with lots of tips and tricks! By the way, it doesn’t matter whether you bake the yeast plait recipe with dry yeast or with fresh yeast (as I usually do). The simple butter plait is particularly fine if you use two egg yolks instead of the whole egg, as well as Wiener Griessler, double-handle flour or wheat flour type 550 instead of the conventional flour with type 450.
I have a little tip about braiding yeast: start braiding the dough strands in the middle and not on one of the two sides. See what I mean in the recipe. So you can just shape the ends better. For a beautiful one Braised yeast like from the baker I prefer to use three strands. Also because 3-strand braids are of course a lot easier than those with 4 or 6 or 8 ?. The principle is the same as with the hair braid.
This is how you can modify the basic yeast plait recipe
I like the fluffy pastries in a very classic way, just pure with whisked egg yolk, a bit of sugar on top, or as a yeast plait with raisins. Goes well with a coffee chat as well as with breakfast, if you like, you can spread a little butter and jam. Although I have to say that the “own” sweetness of the pastry is enough for me, although mine Yeast braid basic recipe contains comparatively little sugar.
By Easter at the latest, you should definitely try what I consider to be the best yeast plait if you like loose, fluffy dough like me. Maybe for Easter brunch? Since I first posted this recipe in 2017, it’s been one of our readers’ favorites. Just like my many other delicacies made from fluffy yeast dough. For example my nut plait, the chocolate plait or the yeast plait with quark and cinnamon filling.
Note: I published this post for the first time in 2017 and last updated it in 2021.
Classic yeast plait
Save on Pinterest
Simple recipe, delicious result: Grandma’s fluffy, juicy yeast plait is the very best for me!
Quantity: 1 large braid
For the yeast dough
- 400 Gram wheat flour preferably Wiener Griessler or Type 550
- 180 Milliliter milk lukewarm
- 1/2 cube fresh yeast or 1 pack of dry yeast
- 60 Gram Zucker depending on taste up to 100g
- 2 medium sized egg yolk or 1 large egg
- 75 Gram Butter soft
- 2 The price salt
- 1 piece Vanilla pod scratched out mark
- 1/4 teaspoon ground lemon peel
- 1 medium sized egg yolk
- 1 teaspoon milk
- Granulated sugar at will
Put the flour in a large bowl. Make a deep hollow in the middle with a spoon. Crumble the yeast in 50ml of the lukewarm milk, stir and dissolve. Pour the yeast milk into the well. Mix in a tablespoon of flour from the edge and let the pre-dough stand in a warm place for 10 minutes, covered.
Add the remaining milk, sugar, egg yolks, softened butter, salt, vanilla pulp and lemon zest to the bowl. Mix all ingredients together and knead (approx. 10 minutes) until the dough is smooth and comes off the edge of the bowl.
Cover the yeast dough with a cloth and let rise in a warm place for about 1 hour.
When the volume has doubled, place the dough on a lightly floured work surface
Knead again briefly with your hands. Divide the dough into three equal pieces and shape them into strands.
Make a braid from the strands, not starting right at the edge, but a little further in the middle. So you can shape or finish braiding the ends nicely afterwards.
Place the braids on a baking tray lined with baking paper, cover with a cloth and let rise for another 30 minutes. Preheat the oven to 175 degrees top and bottom heat. Whisk the egg yolk with the milk and brush the braids with it.
Sprinkle the plait with flaked almonds and granulated sugar as desired. Bake for around 35 minutes until golden brown.
- For a yeast braid with raisins, simply soak approx. 100 grams of raisins in 2 tablespoons of juice or rum for at least an hour. Drain and knead into the dough at the end of the 2nd step.
You can find this and all other recipes in our APP
Do you love to bake? Then our APP is just right for you! With more than 700 recipes, a special baking mode, without advertising banners, instead many features and tips
Find out more here!
Tips & tricks for yeast dough