November 4, 2014

The 31 of October is probably best known for Halloween. But while you are dressing up funky we Austrians – being a catholic country – celebrate ‘All Saint’s Day’ and ‘All Souls Day’. I spent the holidays with my boyfriend in Germany – making the discovery that Germans don’t eat All Saint’s braids! It was nowhere to be bought. So naturally I really really felt like having some! What’s the answer? – Do it yourself of course! Tastes better anyway!

Apparently the tradition to make the braids comes from the antique times when you would cut off your braided hair as a sign of mourning. It is held the superstition that a All Saint’s Day braid that didn’t rise is a sign for a disaster next year – let’s just say that a well risen braid is a good sign for next year!



  • 500g wheat flour
  • 200ml milk [lukewarm]
  • 12 g dry yeast
  • 50g sugar
  • 75g butter [room temperature]
  • 1 egg yolk
  • pinch salt
  • 1 teaspoon vanilla sugar
  • lemon zest
  • 50g raisins
  • 1 egg white
  • pearl sugar

_ put yeast into the milk together with some of the sugar

_ place the flour into a large bowl

_ add all ingredients [but raisins, egg white and pearl sugar]

_ knead until well combined

_ add raisins and knead until dough is smooth

_ cover with a kitchen towel and leave to rise in a warm place [about 30 minutes]

_ deflate dough

_ divide dough into 3 large and 2 smaller pieces

_ form long rolls [a little thicker in the middle than on the ends]

_ braid the three large pieces loosely together [starting in the middle and then finishing the ends]



_ twist the two remaining rolls and place on top of the big braid


_ fold the ends underneath the braid


_ place braid on a baking sheet

_ cover with a kitchen towel and let rise in a warm place [for another 30 minutes]

_ glaze braid with egg white

_ bake for 35 minutes at 170°C [check after half the time if the top is getting too dark – then you need to cover it with another baking sheet]

_ take out of the oven and immediately glaze with egg white and sprinkle with pearl sugar [easiest if you take the brush in one hand and the sugar in the other – that way you can apply the sugar before the egg white dries]

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