Yeast plait


A sweet made with intensely flavoured leavened dough, with a tasty filling of delicious raisins or chopped walnuts.


500 g Mix B - Bread-Mix
50 g raisins
1 pinch/es of salt
3 tbsp brown sugar
1 tbsp grated lemon peel
1 package dry yeast
21 g fresh yeast
1 egg yolk
30 g butter at room temperature
450 ml lukewarm milk
For brushing:
1 egg yolk
a little bit of milk
For sprinkling:
a little bit of pearl sugar


  • Put the raisins in boiling water for about 2 minutes and then drain them.
  • When using fresh yeast, dissolve it in the lukewarm milk and cane sugar mixture. Then continue with the next steps.
  • Mix the flour, salt, sugar, lemon zest and dry yeast.
  • Beat the egg yolk and butter with the milk and add to the flour.
  • Knead until it becomes a soft puffy dough.
  • Finally add the raisins.
  • Let the dough sit in a warm place for about an hour.
  • Divide the dough in half and form three rolls from each half. If necessary, add more flour.
  • Form two braids.
  • Place braids on a baking sheet covered with oven parchment and let sit for 45 minutes.
  • Brush with milk and egg yolk.
  • Sprinkle with sugar granules and bake in a preheated oven at 200° C for about 30 minutes.
  • The dough can also be used to make raisin buns.
  • Shape into balls with wet hands, place them on oven parchment and let sit as shown above.
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