Greek Easter Plait

For the Greek Easter plait, first sift the flour into a large enough bowl, make a hollow and crumble the yeast into it. Sprinkle 1 teaspoon of the sugar over it and stir the yeast with a tiny bit of lukewarm milk from the edge to form a paste. Cover and let it rise for fifteen minutes.

Sprinkle a little flour on the risen yeast, add sugar, 300 ml of lukewarm milk, anise powder, lemon zest, salt, egg, egg yolks and butter. Knead everything into a smooth dough. If necessary, add another 50 ml of milk.

Take two fist-sized pieces of the dough and form two narrow rolls of equal length. Form three rolls of the same thickness and length from the remaining dough and plait them on a baking sheet lined with parchment paper. Brush the braid with egg white and place the two thin rolls of dough in a snake shape on top of the braid, pressing gently until smooth. Place the blown-out eggs in the center and brush the shaped dough with the remaining egg white. Cover and let rise for 30 minutes.

Stir the egg yolks with the honey, brush the risen braid with it and sprinkle with the coarse sugar. Bake in the oven heated to 200 °C (gas mark 3, convection oven 180 °C) for 30-35 minutes. Leave the Easter plait to cool on a cooling rack.

Remove the blown out eggs. Rub the colored Easter eggs with a little olive oil and decorate the Greek Easter plait with it.

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