Whether for a colorful Easter brunch or a cozy Easter coffee table, the traditional Easter yeast plait is a guarantee for wonderful moments of enjoyment with family and friends. Refined with chocolate, it is a special eye-catcher. Recommended to bake and a must to enjoy.
Recipe for an Easter chocolate yeast plait
Ingredients:
500 g flour
2tbsp fine cocoa powder
1/2 yeast cube
250 ml milk (lukewarm)
60 g sugar
2 eggs
60 g butter, liquid
1/2 tsp salt
100 g chocolate pearls 'Rausch Trinkschokolade Ecuador 70 %'
2tbsp whipped cream
2tbsp caster sugar
Preparation:
Place the flour with the fine cocoa powder in a bowl and make a well in the middle.
Crumble the yeast into this hollow. Now add the lukewarm milk and mix the mixture with a tablespoon of sugar. Cover the pre-dough and leave to rise for approx. 30 minutes.
Then add the eggs, melted butter and salt to the starter dough and knead into a smooth dough.
Cover the dough and leave to rise until it has doubled in volume.
Once the dough has risen, knead again, add the chocolate pearls and knead together.
Divide the dough into thirds and shape each into strands. Lay the strands on top of each other in the middle and braid them into a plait. Tuck the ends under and press well.
Place the finished plait on a baking tray, cover and leave to rise again.
Meanwhile, preheat the oven to 180°C.
Brush the chocolate yeast plait with cream, sprinkle with the caster sugar and bake for approx. 45 minutes.
Tip:
Leave the Easter chocolate yeast plait to cool before cutting.
