Yeast-butter braid

Ingredients for 1 servings:

• 550 g flour
• 250 ml milk, lukewarm
• 80 g butter, room temperature
• 50 g fresh yeast (or 1 sachet of dry yeast)
• 10 g salt
• 10 g sugar
• 1 egg(s)
• 1 egg(s)
• 15 ml milk

Instructions

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

Dissolve the yeast and 10 g of sugar in the lukewarm milk. Then mix all ingredients in a bowl and knead until the dough is smooth and elastic. Cover the dough with a cloth and let it rise in the bowl for about 20 minutes. Then divide it into three equal parts, knead each part briefly again and roll out into long strands (about 40 – 50 cm long). Braid the dough and place it on a baking sheet lined with baking paper. Cover again with a cloth and let it rise for a good hour. Preheat the oven to 220°C. Then brush the braid with the beaten mixture of egg and milk. Reduce the oven to 200°C and bake the braid for about 25 – 30 minutes. Tip: If you like it even sweeter, you can sprinkle the braid with sugar before baking.