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🍰 Frieda's Genius Yeast Braid – Grandma's Secret Recipe

577 kcal · 75 min · 4 servings

Ingredients

• 1 kg wheat flour Type 405 (good quality)
• 500 ml milk, lukewarm
• 100 g sugar
• 42 g fresh yeast (1 cube)
• 150 g butter, soft
• 2 tsp salt
• 2 egg(s), size M
• 1 tbsp lemon zest (or 5 drops bitter almond extract)
• 1 egg (for brushing)
• 2 tbsp coarse sugar
• optional fat for the pan

Instructions

1. 1. If you want a smaller braid with 500 grams of dough, simply use half of all the ingredients.
2. 2. Sift the flour into a large bowl.
3. 3. Warm the milk slightly and pour it into a measuring cup.
4. 4. Add the sugar and the crumbled yeast to the milk.
5. 5. Stir the mixture well until the yeast has almost completely dissolved.
6. 6. Add the lemon zest or the bitter almond oil, as well as the eggs.
7. 7. Mix everything thoroughly, preferably briefly with a hand blender or a hand mixer.
8. 8. Pour this liquid mixture all at once onto the flour in the bowl.
9. 9. Add the soft butter and the salt.
10. 10. Knead all ingredients vigorously together.
11. 11. You do not need to make a pre-dough, that is not necessary here.
12. 12. Knead until the dough is pliable and smooth.
13. 13. Alternatively, you can prepare the dough in a bread machine.
14. 14. Select the 'Knead Dough' program.
15. 15. This process takes about 1 hour and 20 minutes.
16. 16. Note that this only works with half the amount of ingredients.
17. 17. Lightly dust a work surface with flour.
18. 18. Take the risen yeast dough and place it on the surface.
19. 19. Knead the dough briefly by hand again.
20. 20. Divide the dough into two equal parts.
21. 21. Shape each part into a long roll that tapers at the ends.
22. 22. Wrap the two rolls around each other in a spiral.
23. 23. It is best to start in the middle and work your way towards the ends.
24. 24. Twist the rolls together quite tightly.
25. 25. You now have a spiral-shaped strand.
26. 26. Hold this strand at both ends.
27. 27. Wrap it around itself again in a spiral.
28. 28. The braid looks smaller and narrower at one end as a result.
29. 29. This is intended and correct.
30. 30. Place the braid diagonally on a greased baking sheet or one lined with baking paper.
31. 31. Whisk one whole egg well, preferably with a mixer.
32. 32. Add a pinch of sugar and a pinch of salt to the egg.
33. 33. This prevents the braid from becoming too dark when baking.
34. 34. Brush the braid with the egg mixture.
35. 35. Sprinkle pearl sugar over it as desired.
36. 36. Now let the braid rise for another 30 minutes.
37. 37. Preheat the oven to 160 °C fan-forced (hot air) in the meantime.
38. 38. If you prefer top and bottom heat, preheat to 180 °C.
39. 39. Fan-forced air can dry out the braid faster.
40. 40. Slide the tray onto the middle rack of the oven.
41. 41. Bake the braid for about 30 to 35 minutes.
42. 42. The braid should have a golden brown color.
43. 43. Check the baking time by tapping the bottom with your curved finger.
44. 44. If it sounds hollow, the braid is fully baked.
45. 45. Do not add extra flour while kneading.
46. 46. The dough loses its stickiness through proper kneading.
47. 47. Only after rising does the dough become silky smooth and no longer sticky.
48. 48. Kneading in a food processor takes about 15 minutes.
49. 49. Start the machine slowly and then increase the speed.
50. 50. Kneading by hand takes correspondingly longer.

Nutrition per serving

• kcal: 577
• Protein: 15 g · Fett/Fat: 17 g · Carbs: 89 g