Sunday morning brunch perfection
Close your eyes and imagine the sun shining in through the windows and your whole apartment or house is filled with the smell of fresh bread. Amazing, isn’t it? For me, this is the picture of Sunday morning. Add a good cup of coffee and we’re right at perfection.
This plait is heavenly, because it’s texture is so soft and fluffy, it’s fantastic. I added some lavender and lemon zest, which gives the plait and amazing delicate flavor. It’s perfect for a lazy Sunday morning brunch with family and friends.
As always, I tried to make it as wholesome as possible, which is why I used spelt flour and honey for sweetening instead of normal sugar, so there is no processed sugar in the plait.
Personally, I love the little something the lavender adds to the plait. However, if you can’t find lavender or don’t like it, you could skip it. Trust me, it will still be a crowd pleaser 🙂
If you want the plait to be totally fresh on Sunday morning, but don’t want to get up super early to do all the work just do the following: 1) prepare the dough as described in steps 1-3 and let it rise the night before, 2) store it in a container in the fridge overnight, 3) in the morning, continue the recipe at step 4.
Making this plait takes some time, so be patient. Calculate 20 minutes for the preparation of the dough, 1.5 hours of proofing and then 30 minutes of baking time.
Trust me, everyone is going to love it, so let’s get going! 🙂
350g spelt flour
150g all purpose flour
1 tsp salt
1 sachet dried yeast (7g)
1 tbsp lavender
zest of 1 lemon
1/4 tsp vanilla extract
75g runny honey
75g butter, at room temperature
1 egg yolk + a splash of milk
1. Pestle the lavender in a mortar. Then place milk, lavender and honey in a small pot and boil up stirring frequently. Turn off the heat and let simmer until the milk is lukewarm. Make sure that the milk is not hot anymore, otherwise the heat will kill the yeast and the dough will not rise.
2. Put spelt and all purpose flour, salt, dried yeast, lemon zest and vanilla extract in a medium sized bowl and mix well. Form a mold in the middle, then add butter and milk mixture.
3. Start kneading until you everything is integrated and you have a smooth dough with a silky consistency. Place the dough ball in the bowl, cover with a moist kitchen towel and let it rest for 1 to 1.5 hours or until the dough has doubled in size. Giving the dough enough time to rest is the single most important thing, because this is where the fluffy texture comes from, so be patient and give it enough time.
4. In a cup, whisk together milk and egg yolk. Line a tray with baking paper. Form three even sized dough balls and roll them into strands of roughly the same length and thickness and braid them placing one of the outer strands over the middle strand, repeat from the other side and continue until you are done.
5. Brush your plait with the egg-milk mixture and let rest for another 30 minutes.
6. In the meantime, heat your oven to 190°C / 370°F. Brush the plait with the egg-milk mixture again, then pop in the middle of the oven and bake for about 30 minutes. To test if the plait is done, tap against the bottom. If it sounds hollow, take the plait out of the oven and leave to cool on a rack.
Best served with butter, honey & jam.
I wish you a lovely Sunday with your family and loved ones! ❤