Mathilde`s Milk Bread

Summary

Ingredients

• 30 g yeast, (yeast)
• 125 ml milk
• 1 tablespoon sugar
• 1 ½ kg flour
• 280 g butter
• 200 g suar
• 0.5 liter ½ milk
• 1 teaspoon salt
• 2 cl rum (not too strong, otherwise the yeast will die)
• 6 egg yolks
• 1 lemon (s), untreated, grated zest
• 3 packs vanilla sugar
• 100 g pine nuts
• 100 g raisins

For painting:

• 1 egg (s)

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Instructions

1. Stir the yeast and 1 tablespoon of sugar in 1/8 l of lukewarm milk and let it rise (steam). Then mix all the ingredients (except for the pine nuts and raisins) well together and knead a nice dough, only then work in the raisins and pine nuts. Let the dough rise for 1 hour. Preheat the tube to 160 ° C.
2. Then bring the dough into the desired shape (2 pieces of baking, because the mass is large), I always like to make 2 braided plaits. Brush with beaten egg. Then bake for 10 minutes with the oven open (a crack) and then finish baking for another 40-50 minutes with the oven closed. Since the amount is very large, you can also freeze a finished plait, but the milk bread is still very juicy and good even after 3-4 days!