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Sweet yeast plait in a Dutch oven
Prepared in the oven or with briquettes
- Reading time 999 minutes
Gesamtzeit
3 hrs 30 min.
Zubereitungszeit
20 min.
Schwierigkeit
Medium
| 800 g | wheat flour |
| 1 | cube of fresh yeast |
| 400 ml | milk |
| 120 g | soft butter |
| 80 g | sugar |
| 3 | eggs |
| lemon zest | |
| caster sugar | |
| A little salt |
All Dutch Oven for Outdoor & at home
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What could be better than a yeast plait at Easter? This delicious pastry is as much a part of the festive season as the Easter egg hunt for the little ones! Whether for breakfast or as a sweet afternoon snack - you can bake this Dutch oven recipe in the oven at home or with briquettes at the campsite or in the garden. In all cases, however, prepare the yeast plait dough at home in advance.
Preparation with briquettes Depending on the size, burn around 15-17 briquettes. Place 9-10 on the lid of the pot and 6-7 under the Dutch Oven.
Preparation
1
Firstly, line your Dutch oven with baking paper so that nothing sticks during baking and the yeast plait can be easily lifted out of the oven after baking.
2
First mix about 200 ml of milk with the yeast and sugar until the yeast has dissolved.
3
Place the flour in a large bowl. Stirring with your food processor or hand mixer, add the yeast mixture, the remaining milk, the lemon zest and two eggs. Make sure to fold in the eggs one at a time.
4
Once you have a compact mixture, add the softened butter and about a teaspoon of salt to the dough. Stir the ingredients together until you have a smooth dough. For a yeast dough, stir a little longer until the ingredients are all well combined and the yeast plait recipe is successful.
5
Then cover the dough with a damp kitchen towel in a warm place for about two hours. The dough should have doubled in volume after this time.
6
After the rising time, divide the dough into three equal pieces and knead them again by hand with a little flour. Roll the three pieces into three equal-sized strands on the work surface. Now it's time to braid the yeast plait. Braid the three strands into a plait and then place it in a circle in the Dutch oven so that the yeast plait is closed.
7
Whisk the third egg and brush the yeast plait with it before sprinkling the caster sugar over the pastry.
8
Now either preheat the oven to 180 °C or heat the briquettes through. During this time, the yeast plait can rise again in the Dutch oven.
9
Place 9-10 briquettes on the lid and 6-7 under the pan. The yeast plait should be ready after 45 minutes. This also applies to the baking time in the oven. Don't forget the lid - it stays on the Dutch oven for the entire baking time.
The Easter yeast plait tastes particularly delicious fresh from the Dutch oven when it is still lukewarm - with butter and delicious jam. Alternatively, you can add sultanas or nuts to this yeast plait recipe. Or refine the dough with vanilla or cinnamon.
