I always remember my mother and my grandmother, who were living very close, making this braided bread at Easter when I was a child. My mother continues baking it until today for her Easter brunch. It’s one of the traditions that pass on through generations.
How Grandma makes a braided Easter bread
1 sachet dry yeast
1 pinch of salt
1/8 l milk
1 egg yolk to brush over the finished braid.
Before you start, make sure that all ingredients have room temperature, the milk can even be luke warm.
Mix flour, dry yeast, sugar and the pinch of salt in a bowl. Add eggs, butter and milk and stir well. Knead the dough until it becomes elastic. Add flour if the dough becomes too sticky. Once finished dust the dough with flour, cover the bowl with a dish cloth and set in a warm place for about one hour. The dough should have doubled in size.
Divide the dough into three equal strands and braid them gently. Braid from the middle out to an end, repeat with the other side. Tucks the ends under to seal. Place the braid on a baking sheet, cover with a dish cloth and let it rise for another 1/2 hour.
Beat one egg yolk and brush it over the braid. Bake in a 180° preheated oven for 20-25 minutes until light brown.
If you like you can sink soft-boiled, dyed eggs into the dough before baking. Grandma never did. She always served the eggs separately.