- 250 ml milk
- 75 g butter (soft)
- 50 g sugar
- 7 g yeast (dry)
- small saucepan
- cooking spoon
Heat milk in a small saucepan over low-medium heat. Add butter and slowly melt. Then, gradually add the sugar and dry yeast and stir to combine. Be careful not to overheat the milk.
- 500 g all-purpose flour
- 1 tsp salt
- 1 eggs
- standing mixer or hand mixer with dough hooks
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.
- clean kitchen towel
- large bowl
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.
- baking sheet
- parchment paper
Transfer braid to a lined baking sheet. Cover and allow to rise in a warm place for approx. 45 – 60 min.
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.