Easter Plait (Original Viennese Six-Strand Plait)

For the Easter plait, crumble half of the butter into 350 g of flour. Add 1 pinch of salt, 40 g sugar, 1/8 l milk and 20 g yeast.

Work and knead all the ingredients well. Form 6 balls of dough and leave to rise for an hour.roll out the balls one by one. Heat 70 g of butter and spread generously on the rolled out pieces.

Roll the pieces together and then shape into a braid. Leave to rise for another hour.

Then bake in a preheated oven at 180°C top/bottom heat for about 30 to 40 minutes until golden brown.

Explanation of the braiding technique for the Easter plait: Starting position: 3 strands right, 3 left. Press together a little at the top.

The right and left strand groups each consist of outer, middle and inner strands.

First braid: The left hand grasps the left middle strand the right hand grasps the right outer strand. The left middle strand is passed under the outer strand and deposited as the right outer strand, at the same time the right outer strand is passed to the left and becomes the left inner strand.

Second braiding: The right hand grasps the right middle strand and the left hand grasps the left outer strand. The right middle strand is passed under the outer strand and deposited as the left outer strand, at the same time the left outer strand is passed to the right and to the right inner strand.

Then repeat 1st braid, 2nd braid and so on.

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