VIDEO: Plaited yeast with dry yeast
How to bake a yeast plait with dry yeast
Even baking experts often show (unnecessary) respect for a yeast dough, because it seems idiosyncratic and does not always succeed. So if you haven't had much experience with yeast dough, you should try this yeast plait with dry yeast. Because the powdery yeast that can be bought in sachets is not sensitive and the baked goods are actually always successful. Here is the dough The yeast braid is particularly tasty, airy and tender with sugar, butter and egg.
- Before you begin, make sure that all of the ingredients you use are room temperature, especially the egg milk and the butter.
- Be sure to warm the milk, it should be lukewarm, but not hot. A microwave does a good job here.
- Melt the butter, it is easy to process. For the yeast plait dough, mix the flour (room temperature) with the salt in a dough bowl.
- Make a well in the middle and add the dry yeast, half of the milk and the sugar.
- Then mix these ingredients with some flour so that the yeast spreads out well (and the yeasts get to their workplaces).
- With fresh yeast you now have to let this dough ferment as a so-called pre-dough. This process is not necessary with dry yeast. You can immediately add the remaining ingredients at the edge and work everything into a smooth dough.
- The dough should be elastic, malleable and by no means crumbly. Otherwise give something warm water after. If the dough seems too runny for the yeast plait, you should add a little more flour.
- Now cover the dough, for example with a kitchen towel, and let it rise in a warm place (but not on the heater) for about 1 hour. During this time it should have roughly doubled.
- Now you have to do it again: Knead the dough thoroughly again on a floured surface, so that the gases formed are well distributed and the yeasts have new feed (sugar, starch) Find.
- Then divide the dough into 3 parts on a floured work surface. Shape each piece of dough into a roll, then use these rolls to make the yeast plait. The ends are folded under.
- Place the yeast plait on a greased baking sheet and brush it with egg yolks. The yeast plait turns out very nice if you sprinkle it with a little sugar.
- Let the yeast plait again for approx. Walk for 20 minutes. The yeast plait is then baked at 180 ° C for 40 to 45 minutes. Make sure it doesn't get too dark.
If you like to eat yeast plaits, but have to pay attention to the calories, you have to ...
Can't plait a braid or are you just clumsy with the strands of dough? A remedy is near here, in the form of beautiful cake tins that are already shaped like a braid. Grease the plait form and place the dough in it - done!
