Robert – braided bread

Ingredients for 1 servings:

• 500 g wheat flour, type 405
• 175 ml milk, lukewarm
• 80 g butter, soft or clarified butter
• 100 g sugar
• 1 egg(s), room temperature
• 150 g sourdough (Robert wheat sourdough)
• 50 g raisins
• 10 g fresh yeast (optional)
• 1 egg yolk
• 1 little condensed milk
• some granulated sugar or almond flakes

Instructions

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

a delicious, tender delicacy

Put the flour in a large mixing bowl, add the milk, butter, egg, and sourdough starter, and knead into a smooth dough. If you like, you can dissolve 10g of fresh yeast in the milk and add it to the dough; this makes it easier to control the rising time. Finally, add the raisins to the dough and knead until the dough pulls away from the bowl and forms a ball. Cover the dough and let it rise in a warm place until it has noticeably doubled in size. Knead the dough again briefly and roll it into three equal-sized strands. Braid these strands. Let it rise again on the baking sheet. Before baking, brush the plait with the egg yolk and condensed milk mixture and sprinkle with sugar or almond flakes. Bake in a preheated oven at 175°C (top/bottom heat) for about 45 minutes until golden brown.