Easter braids are a beautiful variation of traditional Easter baked goods. They are not difficult to prepare at all.
Cooking time 1 hour 30 minutes
Dry yeast fast-acting 12 g
Wheat flour of the highest grade 1 kg
Butter 160 g
Eggs 2 pcs
Sugar 150 g
Milk 3.2% fat. 450 g
Vegetable oil 2 tbsp. l.
Butter (for lubrication) 1 tbsp. l.
Salt 1/4 tsp
Baking powder 1/4 tsp.
Vanilla sugar 1 tsp
Eggs (for greasing) 1 pc
Poppy (for decoration) 1 tbsp. l.
Dissolve the yeast in a little warm milk. Leave on for 10-15 minutes.
Add soft butter and sugar.
Add beaten eggs and remaining milk.
Add salt, baking powder, vanilla sugar and flour in portions.
Knead the dough and place in a bowl, brush with vegetable oil. Leave in a warm place for 1 hour to rise.
Knead the dough again.
Divide into parts, roll up the flagella. Braid the flagella and wrap it in a ring.
Do this with the whole test. Put the blanks on a baking sheet covered with parchment and greased with butter. Brush with beaten egg and sprinkle with some poppy seeds. Leave on for another 20 minutes.
Put in an oven preheated to 180 degrees C for 20-25 minutes until golden brown.
Give the rings a rest, insert an Easter egg into each and serve.