Makes: : 2 Kitke   Oven: 180 °C / 350°F
Preparation Time: 1 hour 30 minutes    Baking Time: 25 – 30 minutes


600 g Cake flour ( 5 x 250 ml / 5 cups )
5 ml Salt ( 2 tsp )
60 ml Sugar ( 4 tbsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
280 ml Lukewarm water ( 1 cup + 2 tbsp )
2 Large eggs, beaten
Beaten egg, to brush
Poppy and Sesame seeds, to sprinkle

Sugar Water Glaze

Mix 250 ml ( 1 cup ) sugar and 125 ml ( ½ cup ) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously.


  1. Mix all dry ingredients and rub the margarine into the flour. Add the Anchor Instant Yeast and mix.
  2. Mix water and eggs together and add enough liquid to form a soft dough. Knead the dough well until smooth and elastic.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down, divide into 2 equal pieces and then divide each piece into 2 equal pieces.
  5. Roll each piece into a 40 cm strand and place 2 strands in the form of an X, on the table surface. The strand from right to left should be at the bottom and the strand that lies from left to right, should be on top of the other strand.
  6. Take the top right strand and place it on the inside of the bottom left strand. Transfer the left bottom strand to the top right and place it horizontal. Repeat the process with the 2 alternative ends. Repeat this process and plait the strands until the end. Pinch the ends together and seal all 4 strands, well together.
  7. Place the Kitke plaits on a greased baking tray. Cover with greased plastic and allow to rise in a warm place, about
    25 – 30 minutes.
  8. Brush lightly with beaten egg and sprinkle with poppy and sesame seeds.
  9. Bake in a preheated oven at 180 ˚C / 350 ˚F for 25 – 30 minutes.
  10. Brush with the sugar water glaze, whilst warm for a shiny gloss.
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