John Myers
Salty Yeast Wreath with Butter
The perfect salty yeast wreath with butter recipe with a picture and simple step-by-step instructions.
- 500 g Flour 550
- 1 dice Fresh yeast
- 250 ml Lukewarm milk
- 2 tsp Salt
- 0,5 tsp Sugar
- 250 g Soft butter
- 1 Egg
- Mix the flour with salt well. Mix the yeast with the sugar and the lukewarm milk. Add the egg and beat well with the blender. Add to the flour / salt mixture and knead well. Slowly add the very soft butter. Knead until you get a smooth dough. Let rise until the volume has doubled. I like to let the dough rise overnight in the refrigerator, this gives the wreath a nice crumb and is easier to work with. Cut the dough into 3 parts and roll them into strands. Braid them into a braid and place them on a baking sheet. Bake for 40 minutes at 220 degrees, brushing with melted butter every now and then.
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