Easter Plait

The best way to form the pastry is to prepare the dough in the evening and leave it in the refrigerator for one night. To prepare, dissolve the yeast in the cold milk. Mix the butter with the honey, the egg and the lemon zest. Add the flour and milk alternately with the yeast.

Knead the soft dough briefly and well with the food processor. Then let it rise in a bowl with a tightly closed lid in the refrigerator for one night.

The next day, grease the baking tray. Knead the dough again. Form 3 rolls about 40 cm long from 2/3 of the amount and braid into a plait. Put them on the baking tray and press them slightly in the middle.

Make a smaller braid with the remaining dough and place it on top of the first one. Mix the egg yolks with the honey and water and brush the braid with it. Sprinkle with almond kernels and nuts.

Leave the braid to rise for another 5-10 minutes. Then put it into the cold oven on the lowest shelf. Bake at 200 degrees for 40-50 minutes until golden brown.

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