Yeast braid with almonds as a lovingly prepared Easter recipe for brunch, holidays and family meals
Easter Recipe

Braided yeast loaf with almonds

The flour, yeast, lukewarm milk, sugar, butter and egg are used to make a soft yeast dough, which is braided and baked with almonds after processing. Milk and butter should only be lukewarm; a well kneaded dough that has gone twice produces the loose crumb. Raisins or some lemon grinding can be added to the dough, pearl sugar can complement the almonds.

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Total time 1 hr 55 min
Calories 330 kcal
Servings 10 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Preparing yeast braid with almonds correctly

Milk and butter should only be lukewarm; a well kneaded dough that has gone twice produces the loose crumb. Flour, yeast, lukewarm milk, sugar, butter and egg form a soft yeast dough that is braided and baked with almonds after rising. Raisins or some lemon grinding can be added to the dough, pearl sugar can complement the almonds.

Breakfast Easter Recipes

Recipe

Braided yeast loaf with almonds

The flour, yeast, lukewarm milk, sugar, butter and egg are used to make a soft yeast dough, which is braided and baked with almonds after processing. Milk and butter should only be lukewarm; a well kneaded dough that has gone twice produces the loose crumb.

Ingredients

10 servings

Method

  1. 1

    Prepare ingredients

    Warm milk only by hand and dissolve the yeast with a little sugar. Bring butter and eggs to room temperature, mix flour with salt and set the flaked almonds aside for the surface.

  2. 2

    Prepare

    Flour, yeast, lukewarm milk, sugar, butter and egg form a soft yeast dough, which is braided and baked with almonds after rising.

  3. 3

    Check for doneness

    Milk and butter should only be lukewarm; a well kneaded dough, which has been made twice, produces the loose crumb.

  4. 4

    Serve

    Let the yeast plait cool on a wire rack for at least twenty minutes, then cut into thick slices, leaving the almond crust sticking and the warm crumb not compressed.

Kitchen know-how

Tips for Braided yeast loaf with almonds

Important for braid with almonds

Milk and butter should only be lukewarm; a well kneaded dough, which has been made twice, produces the loose crumb.

Variations

How to adapt this recipe

Raisins or some lemon grinding can be added to the dough, pearl sugar can complement the almonds.

Nutrition per serving

330kcal
48.0 gCarbohydrates
8.0 gProtein
12.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Braided yeast loaf with almonds

Weigh the flour, prepare the fresh yeast and keep the milk separate, then start the main cooking process for the yeast plait with almonds.

Milk and butter should only be lukewarm; a well kneaded dough, which has been made twice, produces the loose crumb.

Allow the yeast braid with almonds to cool completely. Keep in mind when storing: milk and butter should only be lukewarm; a well kneaded dough that has been made twice will result in the loose crumb. Close the creamy, cool and dry pastry tightly.

Raisins or some lemon grinding can be added to the dough, pearl sugar can complement the almonds.

Keep cooking

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