Buttermilk plait

Fluffy breakfast plait for a good start to the day

© W & B / S. Mader, U. Schmid

Ingredients for 1 braid:

1 cube of yeast (42 g)
50 grams of sugar
1/2 teaspoon salt
200 ml buttermilk
500 g wheat flour (type 405)
75 ml light-colored, tasteless rapeseed oil
1 tbsp milk
1 egg
3 tablespoons of granulated sugar

Flour for the work surface, baking paper


Crumble yeast and mix with sugar, salt and buttermilk. Let rise in a warm place for 15 minutes. Mix the flour and oil into the yeast dough mixture and knead into a dough. Cover and let rise in a warm place for another two hours.

Divide the dough into thirds and roll out the pieces on a floured work surface to form a strand. Make a plait out of it, place it on a baking tray lined with baking paper and let rise for another 30 minutes.

Preheat the oven to 180 degrees (top / bottom heat). Milk with egg
Whisk and spread on the braid, sprinkle with the sugar
and bake for 40 minutes.

Preparation time:

about 25 minutes of pure working time plus baking time and time for dough fermentation

Per slice (with around 15 slices) approx .:

194 kcal (= 811 kJ), 5 g protein, 6 g fat, 30 g carbohydrates, 2 g fiber