Mathilde`s Milk Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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!
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