Breakfast Braids

Yeast start, let rise for 15 min

1. Measure out the milk and put 1/8 l of it in a small saucepan and warm to lukewarm, then stir in the sugar and yeast and leave to rise in a warm place covered. In the meantime, heat the rest of the milk to lukewarm. Weigh out the butter, it should be soft for the batter.

Let the dough rise for 1 hour

1. Put the flour in a large bowl, add the yeast, the rest of the milk, salt and the softened butter. Knead the dough with the mixer on the lowest setting. Then cover the bowl with a cloth and let it rest.

Braids, leave to rest for 30 minutes

1. Knead the dough again briefly, divide it into 6 portions and form approx. 50 cm long strands. Lay 3 strands next to each other and braid like a braid. So braid 2 braids. Grease the baking sheet with butter, place the braids on it and cover it and let it rest.

Baking, 40 min

1. Preheat the oven to 200 degrees top / bottom heat. Brush the braids with condensed milk and sprinkle with poppy seeds. Place an ovenproof dish with cold water on the bottom of the oven. Put the tray in the middle of the oven and bake. After 10 minutes of baking, take the water out of the oven.
2. The braids are super crispy on the outside and nice and soft on the inside. I frozen the yeast and left it to thaw in the refrigerator overnight, and it worked fine.