2 braided bread

Ingredients for 1 servings:

• 1 kg flour
• 160 g sugar
• 60 g butter
• 8 tbsp oil, neutral
• 80 g lard, good, soft
• 1 cube of yeast, 42 g
• 2 m.-sized eggs
• ½ liter of milk, lukewarm, approx.
• 3 tsp, heaped salt, more to taste
• lemon peel
• e.g. cardamom powder or anise powder
• 1 medium-sized egg(s), for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Prepare a soft yeast dough from flour, milk, sugar, yeast, eggs, salt, lemon zest, and spices. Only when the dough is smooth, gradually knead in the room-temperature butter, oil, and softened lard. The dough will be very soft. Let the dough rise for about 40 minutes. Divide the dough into 6 pieces. Roll each piece into a log and stretch. Now braid each of the 3 logs into a plait. Place on a baking sheet lined with baking paper. Let rise for another 20 minutes, then brush with water or very diluted egg, and bake in an oven preheated to 200°C for about 45 minutes. The baked yeast braids freeze very well. They can also be used to form several smaller braids. Raisins can also be added if desired. The braids or shapes, which are coated with water or egg thinner before baking, can also be sprinkled with granulated sugar, poppy seeds, almond flakes, etc.