Delicious Easter plait recipe . from the kitchen of the S\u00f6ll vacation apartment<\/h1><\/div>Updated on 11.03.2026<\/em><\/p>\nThe Easter season is approaching and with it many a culinary delicacy. Varying from region to region, different traditional bakeries enrich the Easter menu. Easter lambs made from sand or sponge cake, Easter pancakes and yeast dough dumplings are particularly popular at the Easter table. Here in the Tyrolean lowlands, the “Osterstriezel”, a plait made from yeast dough, is also very popular at Easter breakfast.
\nWe at Appartement Haus Bergland, your vacation apartment in the heart of S\u00f6ll, would like to introduce you to our delicious Easter plait made from yeast dough today.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>The most important things at a glance:<\/span><\/h3>\n\n- Easter plait has been part of our Easter breakfast in Tyrol for generations.<\/li>\n
- We at Appartement Haus Bergland have put together our absolute favorite Easter plait recipe for you, which you can bake at home.<\/li>\n
- The braided strands of the Easter plait symbolize the Trinity of Christianity. Here in S\u00f6ll, the Easter plait is baked after Lent for Easter Sunday. <\/li>\n
- You can also bake Easter braided bread in the kitchen of your luxury vacation apartment in S\u00f6ll during your vacation and enjoy it before your active day in the Wilder Kaiser mountains.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>
The history of the Easter plait<\/span><\/h2>\nThe tradition of the Easter plait dates back to the Middle Ages: it is baked at Easter – after 40 days of fasting – and enjoyed with the family for breakfast on Easter Sunday. In those days, white flour was very expensive, which is why a freshly baked plait was considered a traditional festive pastry … a sign of prosperity, so to speak.
\nThe three braided strands symbolize – then, as now – the Trinity of the Catholic Church: the Father, the Son and the Holy Spirit … as a symbol of light and hope. The Easter plait thus combines Christian tradition with sweet Tyrolean baking pleasure.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>For magical vacation happiness in S\u00f6ll<\/p><\/h2><\/div>
All our luxury vacation apartments are decorated in an elegant, alpine chic style with trendy old wood and stylish accessories. In the morning, a lovingly prepared breakfast buffet with handmade, local delicacies awaits you. This prepares you perfectly for your active day in the S\u00f6ll am Wilden Kaiser region. Experience long-awaited mountain moments while hiking, mountain biking or skiing and then treat yourself to some relaxing time in our small spa area. In the evening you can round off your day in the \u00e0 la carte restaurant (directly in the hotel). <\/p>\n
And? Feel like it? Let yourself be inspired here:<\/p>\n<\/div>
Discover more<\/span><\/i><\/a><\/div><\/div><\/div>![](\"https:\/\/www.dorfglueck-bergland.at\/wp-content\/uploads\/2022\/07\/brandstadl-slider1.jpg\")
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<\/span><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\nDelicious Easter plait recipe
\n<\/span><\/h2>\nAt Easter time, one thing is a must on the lovingly laid breakfast table: the traditional Easter plait made from fluffy yeast dough, which makes every Easter breakfast something very special with its wonderful aroma and golden-brown sheen.<\/p>\n
In this blog article, we reveal our favorite recipe for this delicious Tyrolean classic. Step by step, we explain how to make this delicious Easter plait perfectly and how you can conjure up a piece of Tyrolean Easter tradition on your table with just a few ingredients. <\/p>\n
The ingredients for the dough<\/span><\/h3>\nfor 2 plaits<\/p>\n
\n- 1 kg sifted type 700 wheat flour<\/li>\n
- 550 g water (lukewarm)<\/li>\n
- 150 g fine granulated sugar<\/li>\n
- 100 g butter, room temperature<\/li>\n
- 10 g natural rock salt<\/li>\n
- 20 g yeast<\/li>\n
- 2 egg yolks<\/li>\n
- grated zest of an organic orange and zest of 1\/2 tonka bean<\/li>\n
- 1 egg for coating<\/li>\n
- Rye flour for dusting<\/li>\n<\/ul>\n
The preparation of the Easter plait:<\/span><\/h3>\n\n- Take the butter out of the fridge in good time so that it warms up to room temperature. Then cut the butter into small pieces.
\nNow mix the wheat flour well with the water, sugar, butter pieces, salt, yeast, egg yolk and grated orange zest.<\/li>\n - The next step is to start kneading: knead the mixture slowly in the food processor for 2 minutes. Then knead quickly for another 8 minutes to form a smooth, silky dough.<\/li>\n
- The dough must now rest for 1 hour at room temperature – please cover the container. After resting, knead the dough briefly in the mixing bowl and then cover with cling film and chill in the fridge for at least 12 hours. The dough is very soft, but becomes firmer when left to rest in the fridge and is easy to work with.<\/li>\n<\/ul>\n
How to braid braids successfully:<\/span><\/h3>\n\n- Now divide the dough into 2 equal portions and dust with flour. Cover and leave to rest for another 30 minutes.<\/li>\n
- Now it’s time to braid:
\nDivide each piece of dough into 5 equal parts. Shape the pieces of dough into rolls. On the floured work surface, weave a loose plait from 3 pieces. Twist 2 parts and place on the plait. Repeat this process for the second plait.<\/li>\n - For an appetizing golden-brown plaited crust, carefully brush the dough with a beaten egg.<\/li>\n
- Cover and leave to rise again for at least 10 minutes.<\/li>\n
- Now place the plaits in a preheated oven (approx. 180 degrees) and bake for about 35 minutes.<\/li>\n<\/ul>\n
A little tip from our kitchen: <\/span><\/h3>\nIf you want to refine the Easter plait a little, you can add raisins to the dough – simply fold them into the dough as the last ingredient.
\nTo decorate, you can sprinkle the plait with flaked almonds, almond slivers or sugar crystals before baking. Once the plait is baked and cooled, it can be refined with powdered sugar.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>FAQ – Answers to your most important questions:<\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div>Conclusion – Summary:<\/span><\/h3>\nHere in Tyrol, the Easter plait stands for Christian tradition and shared enjoyment after Lent. With just a few ingredients, such as flour, yeast, egg and milk, a wonderfully fragrant yeast plait is created, which makes Easter Sunday breakfast something very special. And if you spend the Easter period with us at Appartement Haus Bergland in S\u00f6ll, you can even bake this sweet breakfast delicacy on vacation and enjoy it before your active day in the Wilder Kaiser mountains.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
We at Hotel Bergland, Ihr Appartement S\u00f6ll wish you lots of fun baking, good luck and bon app\u00e9tit!<\/span><\/h3>\n\n- Looking for more recipe ideas? You can find more recipes<\/a> here. <\/li>\n
- Source:
\nRecipe inspired by the bread baking book “The smell of fresh bread”<\/a><\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":6,"featured_media":10573,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96],"tags":[],"class_list":["post-10568","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-en"],"yoast_head":"\nTop Osterzopf recipe . Vacation apartment Bergland S\u00f6ll<\/title>\n<meta name=\"description\" content=\"Fine recipe for a Tyrolean Easter plait straight from the kitchen of Appartement Haus Bergland . 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Sie ist ein begeisterter Fan dieses charmanten Aparthotels und der idyllischen Region Wilder Kaiser. 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Updated on 11.03.2026<\/em><\/p>\n The Easter season is approaching and with it many a culinary delicacy. Varying from region to region, different traditional bakeries enrich the Easter menu. Easter lambs made from sand or sponge cake, Easter pancakes and yeast dough dumplings are particularly popular at the Easter table. Here in the Tyrolean lowlands, the “Osterstriezel”, a plait made from yeast dough, is also very popular at Easter breakfast. The tradition of the Easter plait dates back to the Middle Ages: it is baked at Easter – after 40 days of fasting – and enjoyed with the family for breakfast on Easter Sunday. In those days, white flour was very expensive, which is why a freshly baked plait was considered a traditional festive pastry … a sign of prosperity, so to speak. For magical vacation happiness in S\u00f6ll<\/p><\/h2><\/div> All our luxury vacation apartments are decorated in an elegant, alpine chic style with trendy old wood and stylish accessories. In the morning, a lovingly prepared breakfast buffet with handmade, local delicacies awaits you. This prepares you perfectly for your active day in the S\u00f6ll am Wilden Kaiser region. Experience long-awaited mountain moments while hiking, mountain biking or skiing and then treat yourself to some relaxing time in our small spa area. In the evening you can round off your day in the \u00e0 la carte restaurant (directly in the hotel). <\/p>\n And? Feel like it? Let yourself be inspired here:<\/p>\n<\/div> At Easter time, one thing is a must on the lovingly laid breakfast table: the traditional Easter plait made from fluffy yeast dough, which makes every Easter breakfast something very special with its wonderful aroma and golden-brown sheen.<\/p>\n In this blog article, we reveal our favorite recipe for this delicious Tyrolean classic. Step by step, we explain how to make this delicious Easter plait perfectly and how you can conjure up a piece of Tyrolean Easter tradition on your table with just a few ingredients. <\/p>\n for 2 plaits<\/p>\n If you want to refine the Easter plait a little, you can add raisins to the dough – simply fold them into the dough as the last ingredient. Here in Tyrol, the Easter plait stands for Christian tradition and shared enjoyment after Lent. With just a few ingredients, such as flour, yeast, egg and milk, a wonderfully fragrant yeast plait is created, which makes Easter Sunday breakfast something very special. And if you spend the Easter period with us at Appartement Haus Bergland in S\u00f6ll, you can even bake this sweet breakfast delicacy on vacation and enjoy it before your active day in the Wilder Kaiser mountains.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
\nWe at Appartement Haus Bergland, your vacation apartment in the heart of S\u00f6ll, would like to introduce you to our delicious Easter plait made from yeast dough today.<\/p>\n<\/div><\/div><\/div>The most important things at a glance:<\/span><\/h3>\n
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The history of the Easter plait<\/span><\/h2>\n
\nThe three braided strands symbolize – then, as now – the Trinity of the Catholic Church: the Father, the Son and the Holy Spirit … as a symbol of light and hope. The Easter plait thus combines Christian tradition with sweet Tyrolean baking pleasure.<\/p>\n<\/div><\/div><\/div><\/span><\/li><\/span><\/li><\/span><\/li><\/ul><\/div><\/div><\/div><\/div>Delicious Easter plait recipe
\n<\/span><\/h2>\nThe ingredients for the dough<\/span><\/h3>\n
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The preparation of the Easter plait:<\/span><\/h3>\n
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\nNow mix the wheat flour well with the water, sugar, butter pieces, salt, yeast, egg yolk and grated orange zest.<\/li>\nHow to braid braids successfully:<\/span><\/h3>\n
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\nDivide each piece of dough into 5 equal parts. Shape the pieces of dough into rolls. On the floured work surface, weave a loose plait from 3 pieces. Twist 2 parts and place on the plait. Repeat this process for the second plait.<\/li>\nA little tip from our kitchen: <\/span><\/h3>\n
\nTo decorate, you can sprinkle the plait with flaked almonds, almond slivers or sugar crystals before baking. Once the plait is baked and cooled, it can be refined with powdered sugar.<\/p>\n<\/div><\/div><\/div>FAQ – Answers to your most important questions:<\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div>
Conclusion – Summary:<\/span><\/h3>\n
We at Hotel Bergland, Ihr Appartement S\u00f6ll wish you lots of fun baking, good luck and bon app\u00e9tit!<\/span><\/h3>\n
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\nRecipe inspired by the bread baking book “The smell of fresh bread”<\/a><\/li>\n<\/ul>\n<\/div><\/div><\/div>