I haven’t posted a recipe for ages, so it was time to do one. I have the recipe for a braided yeast bread for you.

I baked this braided yeast bread for Easter. We always visit my husband’s parents at Easter and my mother-in-law always bakes that traditional, sweet Hungarian braided cake. Although my husband loves it, last time we were there he told my mother-in-law that he finds the combination of the sweet braided cake and the salty-spicy ham quite weird. So the braided bread is delicious with butter or jam, but it’s bread that goes well with the ham. This year, we didn’t visit my in-laws, but I wanted a braided cake anyway – the kind that goes well with the Easter ham. The reason I like this salty version is that it’s so quick and easy to make that it can be part of even a weekend meu.


  • 350 g white spelt flour
  • 2 Tbsp. warm water
  • 1 sachet (7 g) dry yeast
  • 1/2 tsp. salt
  • 1 cup (175 g) sour cream
  • 2 medium eggs, one of them lightly beaten
  • 50 g soft butter

I warmed the sour cream and the water together. I made sure that the mixture wasn’t hot, just lukewarm. (If it’s too warm, the yeast won’t be activated and the dough won’t prove.)

I put all the dry ingredients into a large bowl, added the lightly beaten egg, the watery sour cream and the butter and I kneaded them thoroughly. When my hands were clean (no dough was sticking to them) and the dough was flexible, I poured a tiny bit of vegetable oil onto the bottom of the bowl, put the dough back, covered the bowl with a kitchen towel and let the dough prove for 45 minutes.

Then I pre-heated the oven to 180 degrees Celsius and covered a baking tray with parchment paper. On a silicone mat that I had lightly dusted with flour, I kneaded the dough again. I cut it into two equal parts and created a 35 cm long “sausage” from each of them.

I crossed the “sausages” over each other, then placed the raw bread on the baking tray. I cracked the egg that I hadn’t used for making the dough into a small bowl, added 1 Tbsp. of water, beat it and brush the bread with it. I baked the bread for 30-35 minutes.

The butter made it really nice and soft and its smell was indescribable!

Tip: Before kneading, add 1-2 tsp. of a dried herb of your choice – rosemary and thyme go especially well with yeast dough – or after the egg wash, before baking, sprinkle the top of the raw bread with coarse sea salt.