Top Easter Plait Recipe . by Augarten Hotel Neustift

Easter time is just around the corner and with it a variety of delicious dishes. Traditional bakeries from all regions enrich the Easter menu. Especially the sweet Easter lambs made of sand or sponge cake and the traditional yeast plait are in great demand at Easter and are an integral part of the Easter breakfast.
In keeping with the Easter season, this year we at Berg Genuss Hotel Neustift present the delicious recipe for a Tyrolean Easter delicacy: the fluffy Easter plait. We wish you a lot of fun while baking!

Sincerely
Helga & Stefan from the Augarten . Mountain Pleasure Hotel Neustift

Historical background

The Osterzopf is an old Easter tradition that has been a fixed part of the time before Easter for many years here in Tyrol and many other parts of Europe. It is traditionally enjoyed for breakfast on Easter Sunday.
The origin of the Easter braid is unknown, but the tradition behind it is very old. It is believed to have originated from the ancient Christian tradition that celebrates the resurrection of Christ at Easter. The three strands of the braid symbolize the Holy Trinity: Father, Son and Holy Spirit.

 

Our Easter plait recipe:

(quantity for 2 braids)

1. ingredients:

For the dough you will need: 1 kilogram of type 700 wheat flour (note: in Germany the type designations of flour vary), 550 grams of water (lukewarm), 150 grams of fine granulated sugar, 100 grams of butter at room temperature, 10 grams of natural rock salt, 20 grams of yeast, 2 egg yolks, grated zest of an organic orange and 1/2 teaspoon of tonka bean (feel free to use tonka bean if you don’t have any at home). Use an egg to brush the dough and rye flour to dust it.

 

2. preparation of the yeast dough:

Take the butter out of the refrigerator in time and let it warm up to room temperature.
Then cut them into small pieces. Now mix the wheat flour with water, sugar, butter pieces, salt, yeast, egg yolk and grated orange peel. Then knead the mixture with the food processor slowly for 2 minutes and then quickly for 8 minutes to form a silky dough. Then let the dough rest for 1 hour at room temperature, covering it with a tea towel. Knead the dough again after resting and then chill it in the refrigerator for at least 12 hours (preferably overnight). This makes the dough firmer, develops a spicy aroma and is easier to work with.

 

3. preparation and baking of the Easter braid:

The dough is divided into two parts (for the two braids) and dusted with flour. After a 30-minute resting time, the dough pieces are divided into 3 equal parts each and formed into rolls. From the rolls, braid a loose braid on the floured work surface. To obtain a golden brown crust, brush the dough with a beaten egg. After another 10-minute rest, the braids are baked for about 35 minutes in a preheated oven at 180 °C (convection oven).

 

“I wish you good success and send you the warmest greetings from Neustift in the Stubaital!
Your Helga from the mountain pleasure Hotel Neustift”.

Here’s a little tip:
Another delicious recipe for Easter you can find HERE.

Sources:
Our kitchen