Summary

Ingredients

• 500 g wheat flour, 550
• 60 g suar, approx. (Amount as desired)
• 10 g salt
• 10 g yeast, fresh
• 250 g milk, room temperature
• 75 g butter, soft, room temperature
• 1 egg (s), for the batter, room temperature
• possibly lemon peel, grated
• possibly lump sugar
• possibly flaked almonds
• 1 egg (s) for brushing

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Instructions

1. Mix the yeast and salt with the milk and let stand for at least 1/2 hour.
2. Knead with the rest of the ingredients (except for the granulated sugar and / or the almond flakes) to form a smooth dough.
3. Put the dough in a bowl with a lid and refrigerate for 1 to 2 hours. Fridge or terrace (depending on the season).
4. After this time, knead the dough thoroughly, shape it into a braid and place on a baking sheet lined with baking paper.
5. Put this tray in a large garbage bag, use a spray bottle to inject a few puffs of water into it (so that the dough does not dry out), close tightly and refrigerate. Ideally in the refrigerator, otherwise on the terrace or balcony. Basement would be too warm.
6. The next morning, take the tray to the kitchen and let it acclimatise there. This can take 1 hour, the time depends not least on the temperature at which the dough was parked overnight.
7. You can see it when he starts walking nicely.
8. Preheat the oven to 200 ° O / U heat, brush the braid with a beaten egg and sprinkle with sugar or almond flakes as desired.
9. Bake time 30 minutes - make a stick test.