John Myers
Contents
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Ingredients
- 75 g Butter
- 200 ml Lactose-Free milk
- 1 cube Yeast
- 500 g Flour
- 1 pinch Salt
- 2 Eggs
- 1 Egg yolk
- 2 tbsp Lactose-Free milk
- Sliced almonds
Instructions
- Warm the butter with the milk (approx. 30 degrees; finger warm). Put the flour in a bowl (if you have a food processor, put it in this bowl right away), sprinkle salt and sugar on top. Make a well in the flour. Crumble the yeast into it and add half of the milk. Mix the yeast with the milk lightly with a fork. Cover and let rise in a warm place for 15 minutes.
- Mix the rest of the milk with 2 eggs, add and knead the whole thing with the food processor (otherwise use a hand mixer with a dough hook). Let rise for another 3 minutes.
- Roll out the dough on a floured surface 30x40 cm, cut 3 strips lengthways. Loosely weave this into a braid, pinch the ends together well. Place the braid on a baking tray lined with baking paper and let rise for another 15 minutes. Preheat the oven to 150 degrees circulating air.
- Whisk the egg yolk with the milk and brush the plait with it, sprinkle with the almonds. Bake for about 30 minutes.
Nutrition
Serving: 100gCalories: 392kcalCarbohydrates: 62.4gProtein: 8.7gFat: 11.6g
