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Ingredients
- 500 g Wheat Flour Type 405
- 1 cube fresh yeast (42 g)
- 250 ml lukewarm milk
- 110 g sugar (80 g for the dough, 30 g pearl sugar)
- 80 g soft butter
- 2 eggs (size M)
- 1 pinch of salt
- 2 tbsp flaked almonds
Preparation
- 1Put the flour into a bowl and make a well in the center. Crumble in the yeast, mix with 1 tsp sugar and some lukewarm milk. Cover the pre-dough and let it rise in a warm place for approx. 15 minutes.
- 2Add the remaining milk, remaining sugar, soft butter, one egg, and the pinch of salt to the pre-dough. Knead everything into a smooth dough until it detaches from the edge of the bowl. Cover the dough and let it rise for another 45-60 minutes until its volume has doubled.
- 3Briefly knead the dough on a floured surface and divide it into three equal pieces. Roll these into strands approx. 40 cm long and braid them into a plait. Place the plait on a baking sheet lined with baking paper and let it rise for another 15 minutes.
- 4Preheat the oven to 180 °C (top/bottom heat). Whisk the second egg and brush the plait with it. Sprinkle with pearl sugar and flaked almonds.
- 5Bake the yeast braid in the hot oven for approx. 25-30 minutes until golden brown. Let it cool on a wire rack.
