Preparation
-
1Mix flour and Cologne flakes. Dissolve the crumbled yeast in the milk and stir until smooth. Make a well in the flour mixture, add the yeast milk and honey and mix with a little flour. Spread the soft butter in flakes around the edge. Add salt and eggs and knead everything from the middle into a smooth dough. Form a ball and let it rise, covered, at room temperature for 1 ½ to 2 hours.
-
2Knead again, divide into 3 parts and roll into equal strands. Braid it into a braid and place it on a baking tray lined with baking paper. Brush the braid with beaten egg yolk and let it rise for another 10 minutes. Bake in the preheated oven on the middle shelf. Let cool and cut into slices.
-
3Fresh from the oven, spread with salted butter, jam or marmalade, this Easter plait tastes simply heavenly.
-
4Top/bottom heat: 220 °C Circulating air: 200 °C Baking time: approx. 30 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the dough:
500 G
Flour
200 G
Delicate Kölln Oat Flakes
1 Dice
Yeast
250 ml
lukewarm milk
2 EL
Honey
100 G
butter
1 level tsp
Salt
2
Eggs
1
Egg yolk (for brushing)
