Classic German Braided Yeast Bread
Ingredients
- 250 ml milk
- 375 g all-purpose flour
- 60 g sugar
- 1/2 cube fresh yeast (about 21 g)
- 50 g softened butter
- a pinch of salt
- 1 medium egg
For finishing
- milk, for brushing
- pearl sugar, for sprinkling
- flour, for dusting
Preparation
Warm the milk until lukewarm. Sift the flour into a bowl and form a well in the center. Crumble the yeast into the well. Mix 3 tablespoons of lukewarm milk with a pinch of sugar and pour over the yeast. Gently stir the yeast mixture with a spoon without incorporating the flour. Cover the bowl with a kitchen towel and let rise in a warm place for 15 minutes
Add the egg, remaining milk, remaining sugar, and salt to the bowl. Using a mixer with dough hooks, knead the mixture with the yeast and flour. Gradually knead in the butter pieces. Knead vigorously for at least 5 minutes to ensure proper rising; otherwise, the dough may collapse or become sticky
Cover the bowl with a kitchen towel and let the dough rise for 60 minutes in a warm place. Turn the dough out onto a floured work surface and divide into 3 equal pieces. Roll each piece into a 40 cm long rope. Braid the ropes together, tucking the ends under to form a neat finish. Place the braid on a parchment-lined baking sheet, cover with a kitchen towel, and let rise for 45 minutes
Preheat the oven to 200°C (400°F) conventional or 180°C (350°F) fan. Brush the braid with milk and sprinkle with pearl sugar. Bake for 15-20 minutes until golden brown. Let cool completely
Tips
This bread freezes well for later storage
