Author Notes
Classical German sweet bread with yeast. Delicious fresh out of the oven for an extended Sunday brunch. —Vera Kern
Ingredients
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350 grams
all purpose flour
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150 milliliters
lukewarm milk
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21 grams
fresh yeast
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3 tablespoons
sugar
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50 grams
soft butter
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1
egg
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1 dash
salt
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egg or buttermilk for brushing
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sesame seeds or coarse sugar for decoration
Directions
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Dissolve sugar and yeast in the lukewarm milk.
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Mix flour and salt in a big bowl of a hand or stand mixer and stir in the milk mixture.
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Add the egg and let the mixer do it's thing until most of the ingredients are roughly combined.
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Add the soft butter and knead for 8-10 minutes. Make sure the butter is fully absorbed and evenly distributed. The dough should be smooth and come away from the sides of the bowl.
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Cover the bowl and let the dough rest for 45 minutes (I have done anything from 30 to 60 minutes).
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Prepare a baking tray with parchment paper.
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Divide the dough into three equal pieces (or two or four depending on your braiding technique), and braid the dough.
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Place the braid on the prepared baking tray, cover it and let it rest for another 30 minutes.
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In the last 15 minutes of the raise, preheat the oven to 350F/180C.
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Brush the braid with buttermilk or egg wash, decorate with sesame (or coarse sugar or other seeds), and bake for 25 minutes.
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Have a warm piece with some cultured, salted butter.
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