Mathilde's milk bread

Ingredients for 1 servings:

• 30 g yeast
• 125 ml milk
• 1 tbsp sugar
• 1 ½ kg flour
• 280 g butter
• 200 g sugar
• ½ liter of milk
• 1 tsp salt
• 2 cl rum (not too strong, otherwise the yeast will die)
• 6 egg yolks
• 1 lemon(s), untreated, grated peel
• 3 packets of vanilla sugar
• 100 g pine nuts
• 100 g raisins
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Stir the yeast and 1 tablespoon of sugar into 1/8 liter of lukewarm milk and let it rise (steam). Then mix all ingredients (except the pine nuts and raisins) together thoroughly and knead into a soft dough, then add the raisins and pine nuts. Let the dough rise for 1 hour. Preheat the oven to 160°C (320°F). Shape the dough into the desired shape (2 loaves, as the dough is quite large). I always like to make two braided loaves. Brush with beaten egg. Bake for 10 minutes with the oven open (a crack wide), then bake for another 40-50 minutes with the oven closed. Since this is a large batch, you can also freeze the finished loaf, but the milk bread will still be moist and delicious after 3-4 days!