Butter Blatz

Ingredients for 1 servings:

• 800 g flour
• 300 ml milk
• 100 g sugar
• 1 cube of yeast (42 g)
• 250 g butter, soft, (alternatively margarine)
• 2 tsp, leveled salt
• 2 m.-sized eggs
• 2 tsp lemon zest (finesse)
• 1 egg(s) for brushing
• Sugar or sugar powder, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 40 minutes

Cologne style

Sift the flour into a large bowl. Warm the milk to lukewarm and pour it into a mixing bowl. Add the sugar and crumbled yeast to the milk and stir until the yeast dissolves. Add the lemon zest and eggs and mix everything well. Pour this liquid into the flour and add the softened butter and salt. Immediately knead either with a food processor or by hand for 10 minutes until the dough is smooth. Cover the dough with a damp kitchen towel or crepe paper and let it rise in a warm place until it has noticeably increased in size. Dust the work surface with flour and knead the yeast dough again by hand. Grease and flour a loaf pan. Place the yeast dough in the pan and let it rise for another half hour. Whisk the egg and brush it onto the yeast dough and sprinkle with sugar. Preheat the oven to 200°C (top/bottom heat). Bake the pan in the oven on the middle rack for 30 minutes at 200°C. Then bake the bread for another 20 minutes on the bottom rack at 160°C.