Ulm sugar bread

Ingredients for 1 servings:

• 300 g wheat flour type 405
• 300 g wheat flour type 550
• ¼ tsp star anise, ground
• 200 g candied lemon, finely chopped
• 2 pinches of salt
• 1 cube of yeast
• 200 g sugar
• 150 ml milk
• 50 g butter
• 40 ml rose water
• 2 m.-sized eggs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes

very tasty for breakfast

Sift the flour. Mix with 150g sugar, candied lemon peel, salt, and star anise. Heat the milk with 50g sugar and butter. Dissolve the yeast in it. Let stand for 15 minutes. Stir the eggs and rose water into the yeast milk. Add to the flour and knead into a yeast dough. Let the dough rise until it has roughly doubled in size. Knead the risen dough together again and divide into 12 equal pieces. Grease two 30cm loaf pans well. With floured hands, shape the dough pieces into approximately 8cm long logs and place 6 logs in each loaf, not too close together. Let rise for about 20 minutes. The logs should then be touching. Bake in a preheated oven at 180°C for approximately 20 to 25 minutes until golden brown. Do the skewer test.