Savory Easter Braids

Preparation Time: 100 minutes
Cooking Time: 30 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

They will brighten up your holiday table, and they will also taste great with horseradish, eggs, and boiled ham.

Mix the yeast and sugar into the milk. Let it stand in a warm place for a few minutes to allow the yeast to rise.
Sift the flour into a larger bowl and mix it with salt. Add 100 ml of melted butter and the yeast mixture. Mix the ingredients well until they come together into a rough dough, then knead it until it becomes smooth, soft, and elastic. Shape it into a ball and let it rise until it doubles in size.
Roll out the risen dough on a floured surface into a rectangle about 0.5 cm thick, then cut it lengthwise into 6 equal strips. Brush the strips with melted butter, then sprinkle them with cumin seeds, sesame seeds, and salt.
Take three strips and join them together at the top, then braid them into a plait. Cut the plait in half to make two braids, pressing the ends firmly together so they don’t unravel during baking. Repeat the process with the remaining three strips. You should end up with 4 braids, which you place on a baking tray lined with parchment paper. Cover them with a clean cloth and let them rise for 15 minutes before baking.
Meanwhile, preheat the oven to 180°C (356°F). Bake the braids in the preheated oven for 30 minutes. After 15 minutes of baking, cover them with parchment paper to prevent them from browning too much on top.
If you want very soft braids, cover them with a damp kitchen towel after baking.