Kreppel or braided bread dough

Ingredients for 10 servings:

• 500 g flour
• 1 cube of yeast
• 60 g butter, soft
• 60 g sugar
• 6 egg yolks
• 1 pinch of salt
• 200 ml milk, lukewarm
• 1 egg yolk
• 4 tbsp milk

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Sift the flour into a bowl and make a well in the center. Dissolve the yeast with 1 teaspoon of sugar in 1 cup of milk, pour into the well, and lightly dust with flour. Cover and let rise for 15 minutes. Then add the remaining ingredients and knead for 10 minutes. Recover and let rest for 30-40 minutes. For the Kreppel, roll out the dough and cut out shapes with a glass. Let rest for another 20 minutes. Meanwhile, heat the oil to 180 degrees Celsius, drop 4-5 Kreppel into the dough, and bake for 2-3 minutes on each side until golden brown. Drain on kitchen paper. For the plaited dough, form the dough into three strands and braid them, let rest for 20 minutes, brush with egg wash, and bake in a preheated oven at 180-200 degrees Celsius for 35-45 minutes until golden brown. A third option is to make sweet rolls. Baking time approx. 25 minutes The egg yolks make the Kreppel particularly fluffy and the braid will keep fresh for several days.