Summary

Ingredients

• 250 g flour, (type 550)
• 250 ml milk
• 2 g yeast
• 750 g flour, (type 550)
• 350 ml water
• 100 g butter, (melted)
• 120 g suar
• 10 g salt
• 2 egg (s)
• 8 g yeast
• 1 egg (s), whisked

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Instructions

1. The yeast plait is prepared with a starter and main dough.
2. Pre-dough: Mix 250 g flour with 250 ml lukewarm milk and 2 g yeast. Let rise in a warm place for about 5 hours (or overnight in the refrigerator).
3. For the main dough, knead the entire pre-dough with the flour, water, yeast and 2 eggs for about 5 minutes and only then add the sugar and salt in 3 portions. Then knead in the butter. The dough should come off the mixing bowl. The entire kneading process takes approx. 12 minutes. Then let the dough rest for approx. 10 minutes.
4. Only then shape the dough a little and then let it rise for 1.5 hours. To do this, either cover the dough with a damp tea towel or cover it with foil (foil should not come into contact with the dough). To prevent the dough from sticking in the bowl, I always add 1 teaspoon of oil to the bowl and turn the dough once so that every surface is lightly coated with oil.
5. Fold the dough in half. After about 90 minutes the dough has doubled.
6. Now you can braid the braid. To do this, I first divide the dough in 2 halves, because you get 2 braids. Now, depending on the type of braid, weigh the pieces of dough so that the braid is even. I prefer to braid the 5-plait. To do this, divide the dough into five parts and roll out into strands of approx. 50 cm. Braid into a braid. Fold the ends under the braid and cover with a foil and let rise for 1 hour.
7. So that the film doesn`t stick, I spray it very lightly with baking spray.
8. After the last run, carefully brush with the beaten egg. You can sprinkle the plait with granulated sugar, flaked almonds, poppy seeds or sesame seeds and bake at 175 ° C (hot air) for about 40 minutes.
9. I spray the braid once with the water syringe after about 10 minutes of baking time.