– The Easter braid belongs to the holidays like the Christmas stollen to Christmas. For brunch or breakfast: Aerated sweets taste simply delicious and, thanks to a special recipe, do not need yeast. We explain how to proceed.
A yeast braid without yeast? That sounds strange at first, but it’s a wonderful alternative for people who don’t tolerate yeast very well. Even without yeast, an Easter braid gets its typical delicious and fluffy consistency thanks to the combination of quark and baking powder. The cakes taste best when they are still warm, spread with butter and creamy jam. But nothing speaks against other spreads like honey, chocolate cream or cream cheese. With this recipe, the Easter braid is guaranteed success, even without yeast.
– 400 grams of flour
– 60 grams of sugar
– 200 grams of cottage cheese
– 80 milliliters of milk
– 20 milliliters of vegetable oil
– 1 egg and 1 egg yolk (to brush)
– 1 packet of baking powder
– 1 splash of cream
– 1/2 vanilla pod
1. Preheat oven to 180 degrees heat up/down.
2. Mix the flour, baking powder, and sugar in a bowl.
3. Scrape out the pulp of a vanilla bean and add it.
4. Beat the egg and add to the dry ingredients.
5. Add the quark and gradually add the milk.
6. Slowly pour in the oil, stirring constantly.
7. Shape dough into three equal balls on a floured work surface. Shape each piece of dough into a long strand.
8. Place the strands on a parchment-lined baking sheet and braid them.
9. Mix the egg yolk with a splash of cream and brush the braid with it.
10. Bake the Easter braid for 20 minutes.
If the dough is too sticky, add a little more flour. If the dough is cracked, it can be kneaded in a little oil. Easter braid tastes best fresh the day it’s baked. If it gets a little dry in the next few days, you can simply slice it and toast it in the toaster.
Our offer for Easter: Read the Nürnberger Nachrichten e-paper or one of its home editions in the first 4 weeks for only €12.50. A Lindt chocolate bunny is included free of charge. Order right here.