German cuisine · Breakfast & Eggs

Braided Yeast Bread

Braided yeast bread made with milk, butter and egg, topped with pearl sugar and baked golden brown.

Ingredients · for 8 servings

• 500 g wheat flour
• 1 cube fresh yeast (42 g)
• 250 ml lukewarm milk
• 80 g sugar
• 100 g soft butter
• 1 egg
• 1 pinch salt
• 1 egg yolk
• 2 tbsp pearl sugar

Instructions

1. Dissolve the yeast in the lukewarm milk with 1 tsp of the sugar and let stand for 10 min. until the surface foams noticeably.
2. Add the flour, remaining sugar, salt, egg and soft butter and knead everything for 8–10 min. into a smooth, glossy dough that pulls away from the sides of the bowl.
3. Cover the dough and let it rise in a warm place for 60 min. until it has doubled in volume.
4. Briefly knead the dough again, roll into three equal strands about 40 cm long and loosely braid into a plait; tuck the ends firmly underneath.
5. Place the braid on a baking sheet lined with parchment paper, let rise for another 30 min., brush with beaten egg yolk and sprinkle with pearl sugar.
6. Bake at 180°C (355°F) top/bottom heat for 30–35 min. until golden brown – it sounds hollow when tapped on the bottom – and let cool on a wire rack.