Viennese braided bread

Ingredients for 1 servings:

• 750 g flour
• 40 g yeast
• 3 eggs
• 120 g butter
• 200 g sugar
• 50 g candied lemon peel
• 50 g candied orange peel
• 50 g sultanas
• 50 g currants
• ¼ liter of milk
• ½ lemon(s), (peel)
• 1 tsp salt
• 50 g butter
• 50 g sugar
• ½ tsp cinnamon (or 1 tsp cocoa)
• 1 egg(s)

Instructions

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

from Grandma’s recipe book

For the starter dough, put about 1/4 of the flour into a bowl and make a well in the middle. Add the yeast and lukewarm milk and mix everything together. Cover and let rise in a warm place for about 15 minutes. Meanwhile, cream the butter, eggs and sugar until light and fluffy. Add the candied lemon peel, candied orange peel, sultanas, currants and lemon zest and mix well. Add the remaining flour and the starter dough and knead well with your hands on a work surface. Roll out the finished dough to about 0.5 cm thick and about 40 x 50 cm in size. Melt the butter and spread it over the dough. Sprinkle with sugar and cinnamon (or cocoa) and roll it up into a log. Cut the log in half lengthwise and twist both pieces around themselves like a plait. Place the plait on a baking tray lined with baking paper, cover and let rise in a warm place for about 50 minutes. Brush the risen plait with beaten egg and bake in an oven preheated to 175°C for about 60 minutes.