Put the flour, yeast (I always use dry yeast), sugar and the melted butter in a large bowl and mix together. Make sure that the yeast only mixes with the sugar and butter when it is mixed and not before. The best way to do this is to make a hollow in the flour and put the sugar and butter in the hollow. The yeast is sprinkled on top of the flour rim. Then gradually add the milk until a firm dough is formed. If you have taken too much milk, you can add a little more flour until the dough no longer sticks.
Let the dough rise for 1 hour.
Then divide the dough into thirds and roll out each 1 cm thick and rectangular. Brush the rolled out dough with butter and sprinkle with sugar (you can also - depending on your taste - sprinkle with either cinnamon, vanilla sugar or cardamom). Make a roll out of this and place it on the baking sheet. Grease the baking sheet beforehand or line it with parchment paper. Cut deeply into the roll from above (but do not cut through!) And place the pieces alternately to the right and left.
With this laying technique, the baked `braid` looks very sophisticated - as if it had been braided in an elaborate manner. Now brush the `braid` with the whisked egg and sprinkle some granulated sugar over it.
Alternatively, you can cut the roll into pieces 1-2 cm thick and bake them as snails. Brush these with egg before baking and sprinkle with granulated sugar.
The braid is then baked in a preheated oven at 250 ° C for about 10-12 minutes (until the braid is lightly browned).
I am always very generous with butter, sugar and other spices when brushing. This will make the cake nice and juicy.
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