Braided Yeast Curd Plait
We are really happy about our braided yeast curd plait. It is great for breakfast or afternoon tea.
This plait is really fluffy and moist. We like to eat it when its fresh, but it still tastes good the next day.
The children love it best with jam and for me, butter is good enough.
We usually have this plait for Easter and on All Saints’ Day. When we were children, we always got one from our godmother for All Saints’ Day.
You can make different types of braids. Here we show you a braid with 4, and with 6 strands. You get 2 relatively large Striezel from this recipe.
My daughter braided both of them. Now she has become a real pro.
Here you will find the instructions for braiding a 4 strand plait:
Short explanation on how to braid the 4 strands:
- First form 4 strands and press them together at the top.
- Place the left strand in the second last place.
- Place the right strand in the 2nd place.
- Swap the middle two strands so that the right one is on top.
- Repeat number 2 to 4 until the end.
And here the braiding instructions for a 6 strand plait:
Short explanation on how to braid the 6 strands:
- First form 6 strands and press them together at the top.
- Place the left strand to the top right.
- Put the right strand to the top left.
- Now place the right upper strand to the middle.
- Place the left strand (always the side where the strand is at the top) to the top right.
- Place the upper left strand in the middle.
- Now do the same on the other side: place the right outside (the side where the strand is at the top) to the top left.
- Place the top right strand in the middle.
- Repeat number 5 to 8 until the end.
- 100 g lukewarm milk
- 250 g curd cheese (quark)
- 1 cube fresh yeast (42g) or 2 sachet dry yeast (14g)
- 100 g sugar
- 650 g flour
- 2 eggs
- 1 egg yolk
- 2 tsp salt
- some grated lemon peel
- 1 tsp vanilla extract
- 100 g butter
- 60 g raisins (optional)
- 1 egg yolk
- 2 tbsp milk
- some pearl sugar
Put the milk, curd cheese, yeast, sugar, flour, eggs, yolk, salt, lemon zest and vanilla in a bowl and knead until the ingredients are well combined.
Add the butter in pieces, and knead until a smooth dough is formed.
Knead in the raisins briefly (optional).
Cover the dough and leave to rise in a warm place, for 1 to 1½ hours.
Divide the dough in half and form each into 4 or 6 strands.
Braid into a plait. See video.
Place the plaits on a baking tray, cover and leave to rise, for about 60 minutes.
Brush with the egg yolk and milk mixture.
Sprinkle with pearl sugar.
Bake in preheated oven at 160° C for about 40 to 45 minutes. Halfway through the baking time, cover with aluminium foil to prevent it from getting too dark.
Maggi & Family
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Suggestions and critics are welcome.
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