Sweet Yogurt Braids

The aroma of freshly baked sweet braids usually reminds us of childhood, when they were only on the tables during major holidays. They are best when still slightly warm, with a cup of cocoa or white coffee, into which we then crumble pieces of sweet bread and eat them with a spoon. Relive the memory of carefree childhood days and let the intoxicating scent of soft and tender yogurt braids fill your kitchen.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 13

Ingredients

  • 500 g Wheat flour, white, multi-purpose

  • 1 bag Yeast, dry

  • 100 ml Milk, whole milk

  • 125 g Yogurt, plain, from whole milk

  • 1 piece Egg, fresh

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 80 g Oil, vegetable oil, canola

  • pieces Lemon zest, fresh

  • 1 pinch Salt, table

  • 1 spoon Alcohol, Rum

Premaz

  • 1 piece Egg, egg yolk, fresh

  • 1 dl Milk, whole milk

Steps

  1. Sift the flour into a bowl and mix it with two tablespoons of sugar and yeast.

  2. In another bowl, mix lukewarm milk, yogurt, oil, egg, grated lemon zest, rum, salt, the remaining sugar, and vanilla sugar.

  3. Pour the wet mixture into the bowl with the flour. Knead the ingredients by hand or with the help of a kitchen robot for 15 minutes. You should get a soft, but elastic and smooth dough. If it is too wet, add a little more flour. Shape the kneaded dough into a loaf and place it in a greased bowl. Make a cross on top with a knife to help the dough rise. Cover the bowl with a clean cloth and let the dough rise until it doubles in size.

  4. Divide the risen dough into 10 approximately equal pieces. Take one piece of dough and cut it into three parts, which you roll into equal-length ropes on a lightly floured work surface. Join the ropes at the top, then braid them into a braid. Once you finish braiding, press the bottom ends of the ropes together and place the braid on a baking tray lined with baking paper. Tuck the top and bottom ends slightly under the braid to give it a nicer shape.

  5. Once all the braids are on the baking tray, cover them with a clean cloth and let them rise for 20 minutes before baking.

  6. Meanwhile, preheat the oven to 180 degrees Celsius. Before baking, brush them with a mixture of milk and egg yolk. Bake them in the preheated oven for 30 minutes. After 15 minutes of baking, cover them with baking paper to prevent them from browning too much on top.

  7. If you want very soft braids, cover them with a damp kitchen towel after baking.

Nutrition Information (Per 100g)

  • Calories: 350.09 kcal
  • Fat: 10.12 g
    • Saturated Fat: 1.09 g
  • Carbohydrates: 53.52 g
    • Sugars: 11.75 g
  • Protein: 7.29 g
  • Fiber: 1.31 g