Yeast braid

There is nothing like the smell of a fresh yeast dough pastry! The traditional Austrian pastry is especially popular for breakfast or coffee and is often served with jam or honey. At All Saints’ Day and Easter, it is a must on festive tables.

The recipe for this yeast dough plait comes from the renowned Austrian chef Toni Mörwald, who is known for his culinary creations. The yeast dough plait consists of a yeast dough. It is traditionally braided in a plait shape and baked until it is golden brown and crispy. With this recipe, you can bring a piece of Austrian cuisine into your own home and treat your loved ones to this wonderful pastry.

Preparation time: 40 minutes
Baking time: 40 minutes




650 g wheat flour

280 ml lukewarm water

3 tablespoons rum

1/2 teaspoon salt

50 g honey

30 g yeast

1 egg

50 g melted butter

possibly sultanas

egg or water to coat

Coarse sugar for sprinkling




  1. Mix honey, salt, yeast and rum with a spoon in the lukewarm water.
  2. Add the egg.
  3. Mix in the flour and optional sultanas.
  4. Add the melted butter and knead well. 5.
  5. Leave to rise in the oven at 40-45 degrees for about 20 minutes. Put a wooden spoon in the oven door to circulate the air.
  6. Knead the dough again and let it rise for another 10 minutes.
  7. You can make 1 or 2 plaits.
  8. Divide the dough into 6 strands and weave.
  9. Brush with egg or water and sprinkle with coarse sugar.
  10. Bake in a preheated oven at 170 degrees for about 40 minutes.



You can also sprinkle the plait with almond flakes instead of sugar.