Butter Braid
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g flour
- 1 cube yeast
- 45 g suar, brown, or honey
- 0.5 teaspoon ½ salt
- 75 g butter (semi-fat)
- 350 ml milk (0.3%)
- 1 egg yolk
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Sieve the flour into a bowl, make a well in the middle. Chop the yeast into small cubes and stir in approx. 1 teaspoon sugar and a little lukewarm milk in the hollow. Cover the bowl and set aside for approx. 10 minutes.
- Spread the rest of the sugar, salt, butter and milk, except for 1 tablespoon on the edge, and carefully stir together to form a dough. Then knead vigorously for about 5 minutes. Put the dough back in the floured bowl and cover and let rise in a warm place for 45 minutes.
- Knead again, separate into 3 equal parts and roll out the parts to a length of approx. 40 cm. Make a braid out of it and place on a baking sheet that has been greased or lined with baking paper. Cover and let rise again in a warm place for 45 minutes.
- Whisk the egg yolk with 1 tablespoon of milk, spread it over the braid and bake for about 1 hour (convection 170 ° C, top / bottom heat 190 ° C, gas level 2-3).
- The kcal figure refers to the whole plait, but baked with a semi-fat butter, white sugar, egg yolks from the farmer (approx. 50 g) and 0.3% milk.
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