Easter Bun

Manitoba flour

1. Manitoba flour takes its name from the Canadian province of Manitoba, in which a special wheat (elite wheat) is grown. This flour has a particularly high gluten content, which ensures that doughs have a strong and elastic structure and thus a larger volume is possible.
2. It is particularly suitable for baked goods with little yeast and a long dough, and especially for the Christmas stollen. The flour from luna-61 was highly recommended to me and she advised me to replace about 20 – 30 percent of the flour with Manitoba flour for bread. Thanks to luna-61 for the many great tips.

Making the braid

1. Approx. Pour 2/3 of the lukewarm milk into the mixing bowl, add a pinch of sugar and crumble in the yeast, dissolve and let stand for about 10 minutes. In the meantime, mix the two flours, sugar, salt and lemon zest in a separate bowl.
2. Now add a third of the flour mixture to the mixing bowl, as well as the egg, room temperature butter and lemon juice and let the machines start kneading. Gradually add the rest of the flour mixture and the rest of the milk. You can already tell how much milk is added.
3. Knead the machine until the dough comes off the bowl. Then cover the dough and let it rest in a warm place for at least 2 hours. Then divide the dough into 3 parts, form a roll from each part, place the rolls next to each other, press together at the top and then braid a braid and press again a little at the bottom.
4. Now place the braid on a baking sheet lined with baking paper and cover it for another 30 minutes. Preheat the oven to 195 degrees. Before baking, brush the plait with melted butter and bake on the middle rack for 25-30 minutes. Then let cool down well on a wire rack.