Easter Plait

Place 500 g of flour in a large enough bowl. Press an indentation in the middle.

Crumble the yeast into it. Stir with 1 tsp sugar and 6 tbsp milk.

Cover and let rise in a warm place for 20 minutes.

Melt fat and remaining sugar in remaining lukewarm milk.

Fold in eggs. Add nutmeg, salt, new spice and lemon zest to flour form. Knead everything together into a smooth dough. Rise again with lid closed until dough has about doubled in volume.

Divide dough on a floured surface into 3 on-the-spot pieces. Shape into rolls about 30 cm long, place together and braid into a plait. Place on a baking sheet lined with parchment paper.

Let rise for another 15 minutes. Mix egg yolk and 1 tbsp. milk, brush plait with it. Sprinkle with hail sugar. Bake in a heated oven (electric stove: 200 degrees Celsius / convection oven: 175 degrees Celsius / gas: level 3) for about 20 minutes until golden brown.

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