I never make a pre-dough because I can do it wonderfully without it and therefore I don`t need it. But if you want to do one, you are welcome to do it as you know it best.
Mix milk with water and dissolve the yeast together with the sugar and salt in it. Set aside for a moment.
Briefly knead the flour and soft, but not too runny, butter and add the bitter almond flavor. Add the yeast milk and egg and knead well for at least 10 minutes, either with the machine or with your hands, the main thing is that it is kneaded for a long time until a smooth dough is formed (the dough should come off the edge of the bowl).
Cover and let rest for at least 1-2 hours. (Of course you can have all of this prepared in the BBA, which I highly recommend).
After resting or rising, whip the yeast dough again vigorously and knead well.
Now roll out the dough into a large rectangle on a floured work surface, it should be approx. 1 cm thick.
Halve the dough to make two strands. Brush each of these with 1 tablespoon of Dulce de Leche or caramel sauce, roll up and press the edges of the dough together so that a normal stick is formed or 2.
Now shape the dough into a braid using the 4-strand method or however you like it yourself. (I have a photo of it in my photo album.)
Let the braid rise again for a good 30 minutes until the dough has visibly increased its volume.
Brush the braid with a well-beaten egg.
Now bake the braid in a preheated oven at 165 ° C convection or 185 ° C top / bottom heat for a good 30-40 minutes. Every stove heats differently, so it may take a little longer. It is best to do a chopstick test. If no more dough sticks to it, it is done.
For a nice crust, I put sugar on the batter before putting it in the oven to bake.
You can easily make Dulce de Leche yourself according to a recipe in my cookbook, as a milkmaid caramel as a recipe in the DB or you can buy it ready-made in the supermarket.
It`s very sweet, if you don`t like it, you can reduce the sugar in the braid to 10g.
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