A real hit! Easter plaited cake: Very chocolatey – very delicious – very soft

Making an Easter cake in three different colours is festive and spectacular. Here is a recipe for making a green, brown and white Easter cake:

Ingredients:

Green pasta:

250 g flour

7 g yeast

50 g sugar

1 pinch of salt

1 egg

50 ml warm milk

30 ml MaxColor Green Food Colouring

50 g soft butter

Brown pasta:

250 g flour

7 g yeast

50 g sugar

1 pinch of salt

1 egg

80 ml warm milk

1 tablespoon cocoa powder

50 g soft butter

White pasta:

250 g flour

7 g yeast

50 g sugar

1 pinch of salt

1 egg

80 ml warm milk

50 g soft butter

For spreading on scones:

2 egg yolks

100 ml milk

50 g sugar

Preparation:

First prepare the yeast. First, prepare the yeast. Mix the yeast with the warm milk and a pinch of sugar and leave to rest for about 10-15 minutes until foamy.

Prepare the base for each dough separately.

In a bowl, add the flour, sugar, salt and cocoa powder. Mix well, then add the yeast milk and egg.

In the other bowl, mix the flour, sugar, and salt. Add the yeast milk, egg, and MaxColor Green Food Colouring and knead this dough as well.

In the third bowl, mix the dry and wet ingredients as described above.

Work each dough thoroughly. When the dough is smooth and elastic, add the softened butter and continue kneading for about 5 minutes. Repeat the same process with the other two doughs.

Leave the doughs to rise in a warm place, covered with a kitchen towel, for about 1 hour or until doubled in size.

When the doughs have risen, shape them, divide each dough into 3-3 equal parts and roll them into an oblong cylinder. Braid the rolls together to form a triple braid. Cover and leave to rise again in a warm place for about 30-40 minutes.

Preheat the oven to 180°C.

Put baking paper on a baking tray and place the scones on it. Grease the scones with egg yolk and bake the Easter scones in a preheated oven for about 25-30 minutes, or until golden brown. Remove the scones from the oven and place them on a wire rack to allow the warm scones to ventilate from underneath. Heat the milk and stir in the sugar, you can add the egg yolks from the egg yolks you used for the spreading if you have any left. Brush the hot scones thoroughly with the sugared milk, this will make the scones fluffy.

Let the scones cool, then serve with Easter ham, boiled eggs and grated horseradish, enjoying the combination of sweet and savoury flavours, made really festive by our colourful plate! Enjoy your meal!