I love baking yeast braids, and Easter is a great occasion. They smell deliciously while baking, the recipe‘s simple, the dough easy to work with, and I‘m left with a lot of fluffy goodness that makes for a great gift to friends and neighbors.
Braided yesterday evening, the dough sits overnight. I add a coat of almond splits and bake it in the morning. I measure the braid‘s core temperature for reliable results - it‘s perfect at 93 C, I leave it in the oven at 180 C until done.
The best part is the crumb ofc, I like to add milk-soaked raisins that bring sweetness and nice mouthfeel.
I’d eat the fuck out of that
That’s the best part I find - it’s a kilo of braid. I just cut a slice whenever I pass by the kitchen, sometimes thin, sometimes thick 😋
It’s best the first 48h though, so I usually gift half of it away.