- 250 ml milk
- 75 g butter (soft)
- 55 g sugar
- 7 g active dry yeast
- saucepan (small)
- cooking spoon
Heat milk in a small saucepan over low-medium heat. Add butter and slowly melt. Remove from heat, let cool until just barely warm, and gradually add the sugar and dry yeast. Stir to combine.
- 500 g flour
- 1 tsp salt
- 2 eggs
- stand mixer with dough hook
Place flour and some salt into a large bowl. Add the egg. Slowly pour in the milk mixture. Using a standing mixer or a hand mixer, knead until an elastic dough forms.
Transfer dough to a lightly floured surface and continue to knead by hand.
- bowl (large)
- kitchen towel
Place dough into large bowl and cover with a clean kitchen towel. Allow to rise in a warm place for approx. 1 – 2 hours until doubled in volume.
Transfer dough to a lightly floured cutting board. Knead and form a log. Carefully flatten the log with your hands. With a sharp knife, separate the dough into three strings. Make sure to leave the upper part intact.
Beginning from the top, carefully braid dough into a loaf. Tightly seal loose ends.
- parchment paper
- baking sheet
Transfer braid to a lined baking sheet. Cover and allow to rise in a warm place for approx. 45 – 60 min.
- pastry brush
- bowl (small)
Preheat oven to 200°C. In a small bowl, combine egg, 2 pinches of sugar and 1 pinch of salt. Whisk until creamy. Brush dough with the egg mixture. Transfer to oven and bake for approx. 30 – 35 min. until golden. Remove from oven and allow to cool. Enjoy for breakfast or with your afternoon tea.