Knead the dough on a floured surface and cut into five equal parts. Roll them out into five strands of approx. 40 cm. Press all of the ends together at one side and position the strands so that two strands are on the left and three are on the right.


   •    Now take the rightmost strand and place it between the two left strands. Next, take the leftmost strand and place it between the two strands to the right of it.
   •    Now take the second strand from the left and lay it over the next strand to the right.

   •    The strands should now appear as they did in the starting position, with three strands on the right and two strands on the left.


Then start from the beginning again. Repeat the plaiting process (approx. 4 to 5 times) until the ends of the strands are approximately level, then press them together.

Note: The plait will appear slightly diagonal towards the left – this happens automatically.

Place the plaited bun on a baking tray lined with baking paper and leave to rise again for 30 minutes. Then brush with egg white, sprinkle over some chocolate drops if you like and bake for approx. 25-30 minutes.

Knead the dough on a floured surface and cut into nine equal parts. Roll them out into nine strands of approx. 60 cm. Next, form three groups each with three strands to shape into three classic plaits. Press together the ends on one side and then alternately place the outer right strand over the strand in the middle. Then take the outer left strand and place it over the strand in the middle. And so on.


Once all plaits are complete, braid them together to form a classic plait design. To do this, press the ends of all three plaits together and braid. Repeat the plaiting process (approx. 3 to 4 times) until the ends of the strands are approximately level, then press them together.

Note: The plait may look different depending on whether the strands are braided from below or above.

Place the plaited bun on a baking tray lined with baking paper and leave to rise again for 30 minutes. Brush with egg white and bake for approx. 25-30 minutes. Once the plait has cooled, decorate with sugar icing and marzipan carrots.

Knead the dough on a floured surface and cut into four equal parts. Roll them out into four strands of approx. 50 cm. Lay the four strands in a diamond shape crosswise so that a small square is created in the middle. To do this, position two strands transversely on the work surface. Then criss-cross the other two strands lengthwise over the transverse strands. Take the lower transverse strand and lift it over the right lengthwise strand and the upper transverse strand over the left lengthwise strand. The result will resemble a diamond. Starting from the middle, two strands extend towards the right, two downwards, two to the left and two upwards.

Plaiting is then started with one of the strands positioned under another strand, for example on the top right strand. Take this strand and place it over the neighbouring lower strand in a clockwise direction. Repeat this process with all strand pairs. When you are back where you started, begin the process again in an anti-clockwise direction. To do this, place the lower right strand over the upper right strand. Move to the next strand and place it over the neighbouring strand and so on. Repeat the process once more. Then do it a third time in the opposite direction. Simply slip the ends under the knots and press. This creates an even-looking knot.

Place the knotted buns on a baking tray lined with baking paper and leave to rise again for 30 minutes. Then brush with egg white, sprinkle over some pistachios and almonds and bake for approx. 25-30 minutes.