German Braided Yeast Bread
Fluffy, moist and sweet German Braided Yeast Bread that we eat for breakfast, with coffee and Easter.
- 375 g flour all-purpose (3 cups)
- 70 g sugar white (⅓ cup)
- 21 g yeast (0,7 oz)
- 200 g milk (¾ cup)
- 50 g butter room temperature (½ stick or ¼ cup)
- 1 pinch salt
- 1 egg
- 3 tbsp milk for spreading it on the braided dough
Preparing the dough
Pour 60g (4 tbsp) milk in the small saucepan and let it warm up (not boiled!).
Add yeast and 1 tablespoon sugar to the pan and keep on stirring until all ingredients combine.
Place the flour in a medium bowl (if you are using kneading machine, take the one from the machine) and make a hole for the yeast-milk-sugar mixture.
Fill the hole in the flour with yeast-milk-sugar, cover with a cotton towel and set aside for 15 minutes.
Cover yeast with flour. Add butter, egg, sugar and milk and start kneading until ingredients combine. Add the salt and knead for at least 5 minutes.
Check if the ingredients combined properly. If yes, cover the dough with a cotton cloth and set aside for 45 minutes. Let the dough double its volume.
Set the oven temperature to 180°C (350°F).
Sprinkle flour on the large surface and knead the dough by hand for a minute.
Divide the dough into 3 even parts and form a strand with your hands (30cm – 13 inches long).
Line baking sheet with parchment paper.
Place the strands on the baking sheet parallel to each other and pinch the tops of the strands together. Braid them and tuck the ends of the braid underneath.
Take 3 tablespoons of milk and spread it evenly on the top of the bun. This will give the bun a beautiful colour.
Look at it! I am so proud of you! Your bun is ready to go to the oven!
Bake in the oven at 180°C (350°F) for 25 minutes.
Eat it within 2 days with your favourite spreads (trust me is not that hard;)) or freeze it up to 3 months.