(1) Yeast-Milk-Mixture

For the yeast-milk-mixture, mix 250 ml lukewarm milk, 1 packet active dry yeast and about 2 tablespoons of sugar from the total 75 g of sugar, until the yeast has dissolved. Set the yeast-milk-mixture aside for 5 minutes, until the yeast has activated and foam forms on the surface of the milk.

In the meantime, whisk 1 egg and set aside about 1-2 tablespoons of it, this will be needed later for brushing the Braided Bread.

(2) For the Dough

For the dough, add 500 g all-purpose flour or bread flour, 1 teaspoon salt, the remaining sugar, the remaining beaten egg, and the yeast-milk-mixture in a large mixing bowl. Use a dough hook to knead the dough, until everything is well combined, then add the 75 g softened butter in batches. The dough should be kneaded for up to 10 minutes, this way the dough becomes nice and smooth.

Shape the dough into a ball, cover with a clean, damp kitchen towel and let it rest in a warm place for 1 hour, or until doubled in size.

(3) Braid the Easter Bread

Take the dough out of the bowl and knead briefly on a floured work surface. Divide the dough into three equal pieces and roll them out into 3 cm thick strands. Then braid the Easter Bread and pinch the ends together.

Place the Easter Braid on a baking sheet lined with baking paper, cover again with the kitchen towel and leave to rest for another 10 minutes.

In the meantime, preheat the oven to 180 °C and set to circulating air. 

(4) Bake the Easter Braid

Brush the Easter Braid with the previously set aside egg and sprinkle with coarse decorating sugar.

Bake in the lower part of the oven for about 20 – 25 minutes. If the Easter Braid gets too dark, simply cover it with some baking paper or aluminum foil and finish baking.

Tip: ‘The Wood Skewer Check’: The Braided Easter Bread is done, when there is no dough sticking to the wooden skewer, when piercing it in the center.