Everyone knows the beloved crêpes, which are sold particularly well at festivals. How delicious it would be to make crepes yourself and then in a completely different way. Take a look at our new recipe:
Preparation time: in total approx. 70 minutes
Servings: about 4 portions
Ingredients:
175 ml milk
500g flour
1 cube of fresh yeast
100g sugar
80g butter
1 pck vanilla sugar
1 pck. grated lemon peel
1 egg
1 egg yolk
1 protein
80g raisins
1 tbsp milk
Sliced almonds
Preparation
Put the flour in a mixing bowl and press a recess in the middle. Crumble in the yeast, add 1 teaspoon of the sugar and some of the lukewarm milk. Mix carefully with a fork and let the dough rise at room temperature for about 15 minutes. Melt the butter or margarine in the remaining warm milk.
Add the remaining ingredients, except raisins, and the lukewarm milk-fat mixture to the yeast mixture and stir everything with a hand mixer (dough hook) briefly on the lowest setting, then process on the highest setting in about 5 minutes to a smooth dough. If desired, knead the raisins briefly. Cover the dough and let it rise in a warm place until it has visibly enlarged.
In the meantime, cover the baking tray with baking paper.
Knead the dough well again on a lightly floured work surface and divide into 3 equal pieces. Roll each piece into a strand (about 40 cm). Place the dough strands on the baking tray and braid into a braid. Let the braid rise covered until it has visibly enlarged. In the meantime, preheat the oven.
Top/bottom heat: approx. 180°C
Hot air: approx. 160°C
Beat egg yolks with milk and brush the braid with it. Sprinkle with almonds. Put the tray in the lower third into the oven.
Baking time: about 30 minutes
Pull the braid with the baking paper on a cake rack and let it cool.
Easter braid
Everyone knows the beloved crêpes, which are sold particularly well at festivals. How delicious it would be to make crepes yourself and then in a completely different way. Take a look at our new recipe:
Preparation time: in total approx. 70 minutes
Servings: about 4 portions
Ingredients:
Preparation
Put the flour in a mixing bowl and press a recess in the middle. Crumble in the yeast, add 1 teaspoon of the sugar and some of the lukewarm milk. Mix carefully with a fork and let the dough rise at room temperature for about 15 minutes. Melt the butter or margarine in the remaining warm milk.
Add the remaining ingredients, except raisins, and the lukewarm milk-fat mixture to the yeast mixture and stir everything with a hand mixer (dough hook) briefly on the lowest setting, then process on the highest setting in about 5 minutes to a smooth dough. If desired, knead the raisins briefly. Cover the dough and let it rise in a warm place until it has visibly enlarged.
In the meantime, cover the baking tray with baking paper.
Knead the dough well again on a lightly floured work surface and divide into 3 equal pieces. Roll each piece into a strand (about 40 cm). Place the dough strands on the baking tray and braid into a braid. Let the braid rise covered until it has visibly enlarged. In the meantime, preheat the oven.
Top/bottom heat: approx. 180°C
Hot air: approx. 160°C
Beat egg yolks with milk and brush the braid with it. Sprinkle with almonds. Put the tray in the lower third into the oven.
Baking time: about 30 minutes
Pull the braid with the baking paper on a cake rack and let it cool.
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